Blueberry Lemon Dutch Baby Recipe

Why You’ll Love This Recipe

Blueberry Lemon Dutch Baby is a light and puffy oven-baked pancake with crispy edges and a custardy center, infused with bright lemon zest and juicy blueberries. It’s an eye-catching breakfast or brunch dish that comes together in one pan and feels both impressive and effortless. Perfect with a dusting of powdered sugar or a drizzle of maple syrup.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggs
all-purpose flour
milk
granulated sugar
vanilla extract
lemon zest
salt
unsalted butter
fresh or frozen blueberries
powdered sugar (for serving)
lemon wedges or syrup (optional)

directions

Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron or oven-safe skillet inside to heat.

In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla, lemon zest, and salt. Blend or whisk until smooth and frothy.

Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.

Quickly pour the batter into the skillet and scatter blueberries evenly over the top.

Return the skillet to the oven and bake for 18–22 minutes, or until the Dutch baby is puffed and golden brown at the edges.

Remove from oven and let cool slightly. The center will deflate a bit—this is normal.

Dust with powdered sugar and serve with lemon wedges or syrup if desired.

Servings and timing

This recipe yields 2-4 servings.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

Swap blueberries for raspberries, blackberries, or sliced strawberries.
Add a spoonful of lemon curd for extra citrus flavor.
Top with whipped cream or Greek yogurt.
Use almond extract instead of vanilla for a nutty twist.

storage/reheating

Best enjoyed fresh from the oven.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 300°F (150°C) oven for 5-10 minutes or microwave briefly.
Avoid freezing, as the texture may become rubbery.

FAQs

Can I make this without a cast-iron skillet?

Yes, use any oven-safe 9- or 10-inch skillet or baking dish.

Do I need to thaw frozen blueberries?

No, use them straight from the freezer, but avoid overloading the batter.

Can I make it dairy-free?

Yes, use plant-based milk and butter alternatives.

Why didn’t my Dutch baby puff?

Ensure your oven and skillet are hot, and the batter is well-aerated.

Can I make this ahead?

It’s best made fresh, but you can prep the batter in advance and refrigerate for up to 12 hours.

Is it sweet or savory?

This version is lightly sweet with a citrusy-fruity profile.

Do I have to use lemon?

Lemon adds brightness but can be omitted or replaced with orange zest.

Can I use whole wheat flour?

Yes, though the texture will be slightly denser.

What’s the texture like?

Crispy around the edges with a tender, custard-like center.

Can I double the recipe?

Yes, use a larger pan or two skillets to avoid overflow.

Conclusion

Blueberry Lemon Dutch Baby is a stunning and delicious way to elevate your breakfast or brunch. With its tangy lemon notes, sweet berries, and golden puff, it’s both beautiful and satisfying. Quick to whip up and endlessly adaptable, this dish is sure to become a favorite weekend ritual.

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