Blueberry Lemon Dutch Baby
A puffed oven pancake baked over buttery blueberries with lemon zest and finished with powdered sugar.
Equipment
- Blender
- 10 inch oven safe skillet
- Oven mitts
Ingredients
Main Ingredients
- 3 large eggs room temperature
- ¾ cup milk room temperature
- ¾ cup all purpose flour
- 1 tbsp sugar
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2 tsp lemon zest about 1 lemon
- 3 tbsp unsalted butter
- 1 cup blueberries fresh or frozen
- 1 tbsp powdered sugar optional, for dusting
Instructions
Cooking
- Blend. Blend the eggs, milk, flour, vanilla, zest, sugar, and salt until smooth, then rest 30 minutes.
- Preheat. Heat the skillet in the oven at 425 degrees F for 10 to 15 minutes.
- Butter. Melt the butter in the hot skillet over medium low heat and add the berries.
- Pour. Pour in the batter without stirring and return the pan to the oven.
- Bake. Bake 18 to 22 minutes until puffed and golden.
- Serve. Dust with powdered sugar and serve immediately with lemon curd or syrup.
Notes
Substitutions: Use any berry in place of blueberries.
Tips: Preheat the skillet fully and keep the oven door closed while it bakes.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Nutrition does not include the optional powdered sugar, lemon curd, or maple syrup.