Name: Lemon Blueberry Dutch Baby
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Ingredients: 4 tablespoons unsalted butter, divided; 1/2 cup (125 grams) whole milk; 1/2 cup (64 grams) all-purpose flour; 4 large eggs; 3 tablespoons (43 grams) granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Zest of 1 lemon; 1 cup (150 grams) fresh blueberries; Powdered sugar, for dusting (optional)

Lemon Blueberry Dutch Baby

Looking for a show-stopping brunch recipe that’s surprisingly easy? Look no further than the Lemon Blueberry Dutch Baby! This delightful dish is essentially a giant oven-baked pancake, puffed and golden brown with a cloud-like center.Bursting with fresh blueberries and fragrant lemon zest, it’s a delightful way to start your day.

The beauty of a Dutch baby lies in its simplicity. Just a handful of ingredients – flour, milk, eggs, sugar, and a touch of lemon – come together in a quick batter. The key is using a preheated cast iron skillet to create a hot base for the batter to rise against. The resulting Dutch baby is light and airy, with a crisp, caramelized edge.

This recipe incorporates plump blueberries for a burst of sweetness and tart lemon zest for a refreshing zip. Dusted with powdered sugar and drizzled with maple syrup, it’s a flavor and textural explosion in every bite. But feel free to get creative! Top it with whipped cream, fresh berries, or a drizzle of lemon curd.

Whether you’re a seasoned brunch host or a breakfast novice, this Lemon Blueberry Dutch Baby is sure to impress. It’s quick to prepare, uses minimal ingredients, and delivers a stunning presentation. So ditch the boxed cereal and elevate your next brunch with this delightful and delicious dish.

Questions I often get asked about this recipe:

What can I use if I don’t have blueberries?

You can use other fruits like raspberries, peaches, or cherries. You could even leave the fruit out and make a plain Dutch baby with just lemon zest.

What kind of flour can I use?
All-purpose flour is best, but some people have success with gluten-free flour blends.

I don’t have a cast iron skillet. Can I use something else?
Yes, a regular oven-safe skillet will work, but the Dutch baby might not puff up as high.

My Dutch baby didn’t puff up very much. What went wrong?
There could be a few reasons – the oven temperature might not have been hot enough, the batter might have been overmixed, or the pan wasn’t preheated properly.

Can I make the batter ahead of time?
Yes, you can whisk together the batter and store it in the fridge for up to 24 hours.

How can I reheat leftovers?
Leftovers can be reheated in the microwave for a short time, but they won’t be quite as fluffy as fresh.

What you need to make Lemon Blueberry Dutch Baby:

4 tablespoons unsalted butter, divided

1/2 cup (125 grams) whole milk

1/2 cup (64 grams) all-purpose flour

4 large eggs

3 tablespoons (43 grams) granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Zest of 1 lemon

1 cup (150 grams) fresh blueberries

Powdered sugar, for dusting (optional)

How to make it:

Preheat your oven to 450°F (230°C). If using a cast iron skillet, place it in the oven to preheat as well.

In a large bowl, whisk together the milk, flour, eggs, sugar, vanilla extract, and salt until smooth. Stir in the lemon zest.

Melt 2 tablespoons of butter in the preheated cast iron skillet (or a 10-inch oven-safe skillet) over medium heat. Once melted, swirl to coat the bottom and sides of the pan.

Remove the pan from the heat and carefully pour the batter into the hot skillet. Scatter the blueberries evenly over the top.

Bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown. The edges will be puffed and crisp, and the center may be a little jiggly.

Remove the Dutch baby from the oven and immediately drizzle with the remaining 2 tablespoons of melted butter.

Dust with powdered sugar, if desired.

Tips:

For a richer flavor, use heavy cream instead of milk.

Don’t overmix the batter. A few lumps are okay.

If you don’t have a cast iron skillet, a regular oven-safe skillet will work. However, the cast iron skillet will help the Dutch baby puff up higher.

Be careful when removing the Dutch baby from the oven, as it will be puffed and delicate.

The Dutch baby will deflate slightly as it cools. This is normal.

Latest Reviews:

New Brunch Favorite! – This Dutch baby was a total hit with my family! So easy to throw together, and the lemon and blueberries were such a refreshing combination. My kids devoured it, even the picky eater who usually avoids pancakes. Definitely going to be my new go-to for weekend brunch. Used a regular oven-safe pan since I don’t have cast iron, and it still came out beautifully puffed. Thanks for the recipe! – Sarah B.

Perfect for Company – I made this for a brunch with friends, and everyone loved it! Light and fluffy with a delicious caramelized edge. I added a bit of almond extract to the batter for a different twist, which went well with the blueberries. One friend thought it could have used a touch more sugar, but I liked the balance between the sweet and tart flavors. Will definitely make it again! – David K.

Simple and Impressive – Wow! I can’t believe how easy this was to make. Seemed too good to be true, but this Dutch baby turned out amazing. Followed the recipe exactly, and it came out perfectly golden brown and puffed sky high. Dusted it with powdered sugar and drizzled with maple syrup – pure perfection! This is definitely a recipe I’ll keep coming back to. – Lisa M.

Printable Recipe:

Yield: 4 people