Description
This Blueberry Lemon Dutch Baby is a puffed oven pancake with crisp edges and a custardy center, bursting with fresh blueberries and bright lemon flavor. It’s an easy yet elegant breakfast or brunch dish.
Ingredients
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- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
- Powdered sugar and lemon wedges, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet in the oven to heat.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest. Blend until smooth. Let the batter rest for 5–10 minutes.
- Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.
- Pour the batter into the skillet and quickly scatter the blueberries 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.
- Remove from oven, dust with powdered sugar, and serve immediately with lemon wedges if desired.
Notes
- The Dutch baby will deflate slightly after coming out of the oven—this is normal.
- You can substitute other berries like raspberries or blackberries.
- Serve with maple syrup, whipped cream, or yogurt for added richness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg