Why You’ll Love This Recipe
- Easy to make with just a few ingredients, making it beginner-friendly.
- Impressive presentation with its puffed, golden edges and vibrant blueberries.
- Bright and fresh from the tangy lemon and sweet blueberries.
- Versatile enough for breakfast, brunch, or even dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dutch Baby:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
For Topping:
- Powdered sugar (for dusting)
- Maple syrup (for drizzling)
- Additional fresh blueberries
- Fresh mint leaves (optional, for garnish)
Directions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven to heat.
- Prepare the batter by blending or whisking together eggs, milk, flour, sugar, vanilla, lemon zest, and salt until smooth.
- Bake the Dutch baby: Carefully remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet and sprinkle blueberries over the top. Return to the oven and bake for 18-20 minutes until puffed and golden.
- Serve and enjoy: Dust with powdered sugar, drizzle with maple syrup, and garnish with additional blueberries and mint leaves.
Servings and Timing
- Servings: 4-6
- Total Time: 30 minutes (prep: 10 minutes, cook: 20 minutes)
Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Other Fruits: Swap blueberries for raspberries, strawberries, or blackberries for a different flavor profile.
- Citrus Twist: Use orange zest instead of lemon for a refreshing change.
Storage/Reheating
This dish is best served fresh but can be stored in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.
FAQs
Can I use frozen blueberries?
Yes, but thaw and pat them dry before using to prevent excess moisture in the batter.
Can I make this Dutch baby ahead of time?
While best served fresh, you can prepare the batter the night before and store it in the fridge. Let it come to room temperature before baking.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days and reheat before serving.
Can I make this dairy-free?
Yes, use a dairy-free milk and butter substitute to make it dairy-free.
How do I make it fluffier?
Ensure your ingredients are at room temperature and avoid opening the oven while baking, as that can cause it to deflate.
Conclusion
This Blueberry Lemon Dutch Baby is a fluffy, golden treat that will brighten any breakfast or brunch table. With its vibrant blueberries and refreshing lemon flavor, it’s a must-try dish that’s simple to make and impressively delicious!
Print
Blueberry Lemon Dutch Baby
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Blueberry Lemon Dutch Baby is a fluffy, golden pancake topped with fresh blueberries, lemon zest, powdered sugar, and maple syrup. Perfect for breakfast, brunch, or even dessert, it’s a showstopper that’s easy to make and full of vibrant, refreshing flavors. The combination of tangy lemon and sweet blueberries makes it a delightful treat for any occasion.
Ingredients
-
For the Dutch Baby:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
-
For Topping:
- Powdered sugar (for dusting)
- Maple syrup (for drizzling)
- Additional fresh blueberries
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven to heat.
- Prepare the batter by whisking together eggs, milk, flour, sugar, vanilla, lemon zest, and salt until smooth.
- Carefully remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet and sprinkle blueberries over the top.
- Return to the oven and bake for 18-20 minutes, or until puffed and golden.
- Dust with powdered sugar, drizzle with maple syrup, and garnish with additional blueberries and mint leaves.
Notes
- Gluten-Free Option: Use a gluten-free flour blend to make this dish gluten-free.
- Fruit Variations: Swap blueberries for raspberries, strawberries, or blackberries for a different flavor.
- Citrus Twist: Try using orange zest instead of lemon for a refreshing change.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
