Oh, my friends, let me tell you about this Blueberry Lemon Dutch Baby—it’s like a dreamy pancake, but better. Imagine a golden, puffy, and slightly crispy-edged creation that’s equal parts breakfast and dessert. The tangy lemon zest and sweet blueberries come together in the most harmonious way, making this dish a total showstopper. Whether you’re hosting a weekend brunch or treating yourself to something special, this Dutch baby is sure to leave a lasting impression. It’s simple, it’s delicious, and it’s everything you want in a cozy, comforting dish. Trust me, you’re going to love it!
Why You’ll Love Blueberry Lemon Dutch Baby
This Blueberry Lemon Dutch Baby is one of those recipes that makes you feel like a professional chef, but it’s so easy, you’ll wonder why you didn’t make it sooner. Here’s why it’ll become a new favorite:
- Versatile: Perfect for breakfast, brunch, or even a light dessert. It’s incredibly adaptable and can be served sweet or savory. You can enjoy it as a light, refreshing dish in the morning or dress it up with whipped cream for an elegant after-dinner treat.
- Budget-Friendly: You don’t need any special or expensive ingredients for this dish. It uses simple pantry staples but results in something that feels like a treat from a high-end café.
- Quick and Easy: The beauty of a Dutch baby is that it’s all cooked in one pan, making cleanup a breeze. Plus, it bakes in the oven, so you can sit back and relax while it puffs up to perfection.
- Customizable: Swap the blueberries for raspberries or strawberries, or even mix in some chocolate chips if you’re feeling indulgent. You can make it your own!
- Crowd-Pleasing: Whether you’re serving it to family on a lazy Sunday morning or impressing guests at a brunch gathering, this dish is sure to be a hit. Everyone loves a big, fluffy, fruit-filled Dutch baby!
Ingredients
A Dutch baby is one of those dishes that combines simplicity with deliciousness. Here’s what you’ll need to make this Blueberry Lemon Dutch Baby:
- Eggs: These give the Dutch baby its light, airy texture as they puff up beautifully in the oven.
- Milk: Whole milk gives it richness, but you can substitute with any milk you prefer.
- Flour: The base of the batter, giving it that perfect pancake-like texture.
- Sugar: A touch of sweetness to balance the tang of the lemon and the tartness of the blueberries.
- Butter: A generous helping of butter ensures the Dutch baby bakes up golden and crispy on the edges.
- Lemon Zest: Fresh lemon zest brings a pop of bright citrus flavor that pairs perfectly with the blueberries.
- Blueberries: Fresh or frozen, the blueberries burst with sweetness and add a touch of juiciness to every bite.
- Vanilla Extract: For that warm, sweet undertone that complements the fruit and citrus.
- Salt: Just a pinch to enhance all the other flavors.
- Powdered Sugar (optional, for dusting): A little sprinkle on top adds a pretty, sweet finish.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make this blueberry lemon Dutch baby that’s so easy, even a beginner cook can make it like a pro:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). You want it nice and hot to ensure that the Dutch baby puffs up perfectly.
- Melt the Butter: In a 10-inch cast-iron skillet, melt the butter over medium heat. Let it brown slightly for a nutty flavor, then remove it from the heat.
- Mix the Batter: In a blender, combine the eggs, milk, flour, sugar, lemon zest, vanilla extract, and salt. Blend until smooth and well combined. It should be a thin batter.
- Pour the Batter: Carefully pour the batter into the skillet with the melted butter. The butter may move around a bit, but that’s totally fine. The batter will puff around the edges and create a lovely golden crust.
- Add the Blueberries: Sprinkle the fresh or frozen blueberries evenly over the top of the batter. The berries will sink into the batter as it cooks, creating pockets of juicy sweetness.
- Bake to Perfection: Place the skillet in the oven and bake for about 20 minutes, or until the Dutch baby is puffed up and golden brown. Don’t open the oven door during the first 15 minutes, or it might deflate!
- Finishing Touches: Once the Dutch baby is baked, remove it from the oven and dust it with powdered sugar if desired. You can also squeeze a little fresh lemon juice over the top for an extra citrus kick.
- Serve and Enjoy: Slice it up and serve warm. Top with whipped cream, extra berries, or a drizzle of maple syrup for a little extra sweetness.
Nutrition Facts
Servings: 4
Calories per serving: 280
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
How to Serve Blueberry Lemon Dutch Baby
This Blueberry Lemon Dutch Baby is already so flavorful, but here are a few ways you can make it even more irresistible:
- With Fresh Whipped Cream: A dollop of fresh whipped cream adds a creamy, light contrast to the slightly crispy edges of the Dutch baby.
- Maple Syrup: Drizzle with a little maple syrup or honey for extra sweetness.
- More Fruit: Add a variety of berries on top for a colorful, fresh finish. Strawberries, raspberries, or blackberries work beautifully with the blueberries.
- Greek Yogurt: For a tangy, creamy topping, try a scoop of Greek yogurt alongside it. It balances out the sweetness perfectly.
Additional Tips
- Use a Cast-Iron Skillet: A cast-iron skillet is ideal for this recipe because it helps the Dutch baby puff up evenly and creates a crispy crust.
- Frozen Berries: If you’re using frozen blueberries, there’s no need to thaw them beforehand. Just sprinkle them on top of the batter and bake as usual.
- Make It Ahead: While this dish is best served fresh, you can prep the batter the night before and store it in the fridge. When you’re ready to cook, simply pour it into the skillet and bake.
- Customize the Fruit: If you’re not a blueberry fan, feel free to swap them out for other berries or even diced peaches or apples.
FAQ Section
Q1: Can I use a different type of flour?
A1: Yes, you can use whole wheat flour or gluten-free flour, but the texture may vary slightly.
Q2: Can I make this Dutch baby in a different pan?
A2: Yes! If you don’t have a cast-iron skillet, you can use any oven-safe skillet or baking dish, but the results might not be as crispy.
Q3: Can I make this recipe without eggs?
A3: You could try using an egg substitute, such as flax eggs, but it might affect the texture and puffiness.
Q4: How do I store leftovers?
A4: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to warm through.
Q5: Can I freeze this Dutch baby?
A5: It’s best to enjoy this fresh, but if you must freeze it, wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Reheat in the oven to regain some of its crispiness.
Q6: Can I add other toppings?
A6: Absolutely! Try adding a drizzle of honey, a dollop of mascarpone, or even a sprinkle of cinnamon sugar for a twist.
Q7: How can I make the Dutch baby extra fluffy?
A7: Ensure your oven is preheated, and resist the urge to open the door while it’s baking. The batter needs time to puff up before it sets.
Q8: Can I make this without lemon?
A8: Yes! You can omit the lemon zest if you prefer a simpler Dutch baby, or replace it with a little vanilla extract for flavor.
Q9: Can I use a different fruit?
A9: Definitely! Raspberries, strawberries, or even peaches would work wonderfully in place of blueberries.
Q10: Can I double the recipe?
A10: Yes, just use a larger skillet or a bigger baking dish and increase the cooking time slightly.
Conclusion
This Blueberry Lemon Dutch Baby is a total winner—fluffy, golden, and bursting with fruity goodness. It’s the perfect dish to make any morning feel special. Whether you’re treating yourself or sharing it with family and friends, it’s guaranteed to be a hit. So go ahead, give it a try, and watch everyone’s faces light up with delight. Enjoy!
Print
Blueberry Lemon Dutch Baby
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 2–4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fluffy Dutch Baby pancake, flavored with lemon zest and topped with fresh blueberries. Perfect for brunch or a special breakfast treat!
Ingredients
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup fresh or frozen blueberries
- Powdered sugar, lemon curd, maple syrup (for serving)
Instructions
- Preheat Oven and Pan:
- Preheat oven to 425°F (220°C). Place an ovenproof skillet (cast iron works best) in the oven to heat while it preheats.
- Make the Batter:
- In a blender or food processor, combine eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until smooth and frothy.
- Prepare the Skillet:
- Remove the hot skillet from the oven and add the butter. Tilt the skillet to melt the butter and coat the bottom and sides.
- Add Blueberries:
- Pour the batter evenly into the hot skillet. Top with blueberries.
- Bake:
- Return the skillet to the oven and bake for 15-20 minutes, or until the edges are puffed and golden brown.
- Serve:
- Remove the Dutch Baby from the oven and immediately invert it onto a serving plate. Serve warm with powdered sugar, lemon curd, maple syrup, or a combination of your favorite toppings.
Notes
- Fresh vs. Frozen Blueberries: Both work well! If using frozen, thaw them slightly before adding to the batter.
- Other Fruit: Try using raspberries, blackberries, or peaches.
- Sweetener: Replace sugar with honey or maple syrup for a different flavor.
- Savory Dutch Baby: For a savory version, omit the sugar and add herbs like thyme or rosemary to the batter. Top with crumbled bacon and a fried egg.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125 mg