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
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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
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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
