Description
This Blueberry Lemon Dutch Baby is a fluffy, oven-baked pancake bursting with fresh blueberries and a bright hint of lemon zest. Perfect for a delightful breakfast or brunch, it features a lightly sweetened batter baked to golden perfection in a hot cast iron skillet, finished with a dusting of powdered sugar and served with fresh lemon wedges for an extra citrus kick.
Ingredients
Scale
Batter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- zest of 1 lemon
For the Pan and Topping
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
- powdered sugar for dusting
- lemon wedges for serving
Instructions
- Preheat oven and heat skillet: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast iron pan inside the oven to heat while you prepare the batter.
- Make the batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, vanilla extract, salt, and lemon zest. Blend for 20 to 30 seconds until the mixture is smooth and frothy.
- Prepare skillet and pour batter: Carefully remove the hot skillet from the oven. Add the unsalted butter and swirl it around to evenly coat the bottom and sides of the pan.
- Add batter and blueberries: Immediately pour the blended batter into the hot buttered skillet. Sprinkle the fresh blueberries evenly over the top of the batter.
- Bake Dutch baby: Return the skillet to the oven and bake for 18 to 22 minutes. The Dutch baby will puff up and turn golden brown around the edges when done.
- Rest and serve: Remove the skillet from the oven and allow the Dutch baby to rest for a minute or two as it deflates slightly. Dust with powdered sugar and serve warm with lemon wedges on the side.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk and use plant-based butter.
- Frozen blueberries may be used but do not thaw them before adding to the batter to prevent excess moisture.
- Serve immediately after baking for the best texture and puffiness.
