The Blueberry Lemon Dutch Baby is a delightful breakfast dish that combines the fluffy goodness of a classic Dutch baby pancake with fresh blueberries and a hint of lemon. This simple baked treat puffs up beautifully in the oven, creating a stunning centerpiece for any brunch or family breakfast. With its sweet and tangy flavors, it is sure to please everyone at the table.
Why Make This Recipe
Making a Blueberry Lemon Dutch Baby is a fantastic way to impress your family and friends without spending hours in the kitchen. It requires minimal effort and simple ingredients, yet delivers a stunning result that looks like you’ve put in a lot of work. Plus, it’s customizable! You can serve it with a dusting of powdered sugar, a dollop of lemon curd, or a drizzle of maple syrup.
How to Make Blueberry Lemon Dutch Baby
Making this delicious Dutch baby is quite easy. Follow these simple steps, and you’ll be enjoying a light, fluffy, and flavorful baked pancake in no time!
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
- 1 tablespoon Sugar
- 1/4 teaspoon Kosher salt
- 3 tablespoons Unsalted butter
- 1 cup Blueberries (fresh preferred, but frozen works too)
- Powdered sugar, lemon curd, or maple syrup (for serving)
- 2 teaspoons Lemon zest (from 1 lemon)
Directions:
- In a blender, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until the mixture is completely smooth and frothy, about 20-30 seconds. Let the batter rest for at least 30 minutes at room temperature.
- Preheat your oven to 425°F. Place a 10-inch oven-safe skillet onto the middle rack and let it heat through for 10-15 minutes.
- Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-low heat on the stove. Add the butter and swirl to coat the bottom and sides until fully melted.
- Sprinkle the blueberries evenly into the skillet, gently tossing to coat with the melted butter.
- Pour the batter over the prepared blueberries in the skillet. Don’t stir—just let the batter settle.
- Return the skillet to the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and deep golden around the edges.
- Remove from the oven. Dust with powdered sugar, and serve straight from the skillet with your favorite toppings.
How to Serve Blueberry Lemon Dutch Baby
Serve your Blueberry Lemon Dutch Baby straight from the oven for the best experience. Dust it with powdered sugar and offer lemon curd, maple syrup, or whipped cream on the side for your guests to enjoy. It’s perfect for breakfast, brunch, or even dessert!
How to Store Blueberry Lemon Dutch Baby
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 2-3 days. To reheat, simply warm the slices in the oven at 350°F until heated through, or use a microwave if you prefer.
Tips to Make Blueberry Lemon Dutch Baby
- Make sure your eggs and milk are at room temperature for a smoother batter.
- Allow the batter to rest for at least 30 minutes; this helps it become fluffier.
- Preheat your skillet properly to get that nice puffiness in the Dutch baby.
- Feel free to switch out blueberries for other fruit like raspberries or strawberries if you prefer.
Variation
You can experiment with different flavors by adding spices like cinnamon or nutmeg to the batter. Another great variation is to mix in lemon juice for an additional lemony zing.
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries work just fine! They might release a bit more juice, but they will still taste delicious.
2. Can I make the batter ahead of time?
While it’s best to make the batter fresh for fluffiness, you can prepare it the night before and refrigerate it. Just let it sit at room temperature before pouring it into the hot skillet.
3. Is the Dutch baby suitable for special diets?
This recipe contains eggs and dairy, but you can adapt it for gluten-free diets by using gluten-free flour. Unfortunately, it may not be suitable for strict vegan diets without significant modifications.
Blueberry Lemon Dutch Baby
Ingredients
Batter ingredients
- 3 large Eggs at room temperature
- ¾ cup Milk at room temperature
- ¾ cup All-purpose flour
- ½ teaspoon Vanilla extract
- 1 tablespoon Sugar
- ¼ teaspoon Kosher salt
- 3 tablespoons Unsalted butter
- 2 teaspoons Lemon zest from 1 lemon
Toppings
- Powdered sugar for dusting
- Lemon curd for serving
- Maple syrup for serving
Fruits
- 1 cup Blueberries fresh preferred, but frozen works too
Instructions
Preparation
- In a blender, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until the mixture is completely smooth and frothy, about 20-30 seconds. Let the batter rest for at least 30 minutes at room temperature.
- Preheat your oven to 425°F. Place a 10-inch oven-safe skillet onto the middle rack and let it heat through for 10-15 minutes.
Cooking
- Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-low heat on the stove. Add the butter and swirl to coat the bottom and sides until fully melted.
- Sprinkle the blueberries evenly into the skillet, gently tossing to coat with the melted butter.
- Pour the batter over the prepared blueberries in the skillet. Don’t stir—just let the batter settle.
- Return the skillet to the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and deep golden around the edges.
- Remove from the oven. Dust with powdered sugar, and serve straight from the skillet with your favorite toppings.
