Description
This Blueberry Lemon Dutch Baby is a delightful, fluffy oven pancake with a burst of fresh blueberries and a hint of lemon zest. Perfect for breakfast or brunch, it’s baked to golden perfection in a cast-iron skillet, then topped with powdered sugar, maple syrup, and fresh berries for a flavorful and visually stunning dish.
Ingredients
Scale
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: Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet or oven-safe skillet inside to heat thoroughly.
- Prepare the batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, lemon zest, and salt until you achieve a smooth, lump-free batter.
- Butter the skillet and add batter: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl the skillet so the butter coats the bottom and sides evenly. Pour the prepared batter into the skillet and immediately sprinkle the fresh blueberries evenly over the top.
- Bake the Dutch baby: Return the skillet to the oven and bake for 18-20 minutes. The pancake will puff up dramatically and turn a beautiful golden brown.
- Finish and serve: Once baked, dust the Dutch baby with powdered sugar, drizzle with maple syrup, and garnish with additional fresh blueberries and optional fresh mint leaves. Serve immediately for best texture and taste.
Notes
- Make sure the skillet is properly heated to create the signature puff of the Dutch baby.
- For a dairy-free option, substitute whole milk with almond or oat milk and use a plant-based butter alternative.
- Add a squeeze of fresh lemon juice on top before serving for an extra citrus kick.
- If fresh blueberries are not available, frozen blueberries can be used but may add extra moisture.
- Serve immediately after baking, as the Dutch baby will deflate as it cools.
