Blueberry Lemon Dutch Baby Recipe
There’s something magical about a Blueberry Lemon Dutch Baby emerging from the oven, puffed and golden, studded with juicy berries, and kissed with a burst of lemon zest. This showstopper pancake is equal parts breakfast and dessert, with a custardy texture and irresistible flavor contrast between tart lemon and sweet blueberries. It’s easy to make, endlessly adaptable, and always sure to wow anyone lucky enough to snag a slice!
Ingredients You’ll Need
One of my favorite things about this Blueberry Lemon Dutch Baby is how it uses basic pantry staples and just a handful of fresh ingredients. Each component brings a special note to the final symphony of flavor and texture—don’t skip a thing if you want the Dutch baby of your dreams!
- Eggs (3 large): Create the lift and custard-like base that makes Dutch babies so uniquely delicious.
- All-purpose flour (1/2 cup): Gives structure to the pancake while still keeping it tender.
- Whole milk (1/2 cup): Adds richness and the perfect creamy texture; 2% works in a pinch, but don’t go lighter!
- Granulated sugar (1 tablespoon): Just enough to sweeten the batter and accentuate the fruit—feel free to add more if you love a sweeter bite.
- Vanilla extract (1/2 teaspoon): Rounds out the flavors and brings warmth.
- Lemon zest (zest of 1 lemon): Brightens everything up—don’t be shy with the zest!
- Salt (1/4 teaspoon): A little goes a long way to enhance and balance all the flavors.
- Unsalted butter (2 tablespoons): Ensures the Dutch baby doesn’t stick and imparts a rich, irresistible flavor.
- Fresh blueberries (1/2 cup): The star of the show; their tartness and juiciness are just perfect here, but frozen can work if needed.
- Powdered sugar and lemon wedges (for serving): Finishing touches that turn this into something extra special!
How to Make Blueberry Lemon Dutch Baby
Step 1: Preheat Your Oven and Skillet
Begin by preheating your oven to 425°F (220°C). Place a 10-inch oven-safe skillet—cast iron is ideal—in the oven as it heats up. Getting the pan nice and hot is key; this step helps achieve that dramatic, puffy rise when you pour in the batter later.
Step 2: Blend the Batter
In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, vanilla extract, lemon zest, and salt. Blend everything until the mixture is completely smooth and just a little frothy, which should take about 20 to 30 seconds. This blending makes the batter extra light and ensures no lumps sneak in!
Step 3: Add Butter to Hot Skillet
Carefully remove your sizzling-hot skillet from the oven (seriously, use those oven mitts!). Add the 2 tablespoons unsalted butter to the pan and swirl it around so it melts and coats the entire bottom and sides. This not only prevents sticking but also gives your Blueberry Lemon Dutch Baby a gloriously golden crust.
Step 4: Pour and Scatter Blueberries
Pour the batter straight into the buttered skillet—the edges may start to sizzle, and that’s a good thing! Quickly scatter your fresh (or frozen) blueberries over the top. Don’t wait too long, as you want to get the pan back in the oven while everything’s still nice and hot for maximum puff.
Step 5: Bake and Watch the Magic
Return the skillet to the oven and bake for 18 to 20 minutes, until your Dutch baby is gloriously puffed and golden around the edges. Don’t open the oven door during baking—it needs all that heat! As soon as it’s done, remove the pan; the Dutch baby will deflate a bit, but that’s part of its rustic charm.
Step 6: Finish and Serve
While it’s still hot, shower your Blueberry Lemon Dutch Baby generously with powdered sugar and tuck a few lemon wedges on the side for squeezing over each slice. Call everyone to the table immediately—this is one treat best enjoyed fresh and warm from the oven!
How to Serve Blueberry Lemon Dutch Baby
Garnishes
A blizzard of powdered sugar is practically required, but why stop there? Try a cloud of freshly whipped cream, an extra sprinkle of lemon zest, or a handful of extra blueberries for that special touch. A drizzle of warm maple syrup or a spoonful of honey also takes your Blueberry Lemon Dutch Baby over the top.
Side Dishes
While this recipe shines as the main event, you can turn it into a brunch feast with some crisp bacon or sausage on the side. A bowl of mixed fresh fruit or creamy Greek yogurt also pairs perfectly, adding color and extra freshness to your spread.
Creative Ways to Present
For a cozy weekend breakfast, serve the Dutch baby right in the skillet for a family-style centerpiece—guaranteed oohs and aahs! For something fancier, cut it into wedges and stack with layers of whipped cream and blueberries. Hosting a brunch? Mini cast iron pans for individual Blueberry Lemon Dutch Babies are simply irresistible and adorable!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Blueberry Lemon Dutch Baby (a rare event in my house!), let it cool completely before wrapping tightly or transferring to an airtight container. It’ll keep in the fridge for up to 2 days, though it’s best enjoyed fresh.
Freezing
You can freeze slices individually! Place them in a single layer on a baking sheet until solid, then store in a freezer bag for up to a month. Thaw overnight in the fridge or gently reheat from frozen as needed—perfect for those moments you crave something special without any effort.
Reheating
To restore some of that lovely puff and crispness, reheat your Dutch baby in a 350°F (175°C) oven for about 8 to 10 minutes. If you’re in a pinch, the microwave works, but the pancake will be softer. Add fresh powdered sugar or a squeeze of lemon just before serving to freshen it up!
FAQs
Can I make a Blueberry Lemon Dutch Baby without a blender?
Absolutely! Just whisk the eggs vigorously with the wet ingredients first, then gradually add the flour, whisking until smooth. The blender does make things super easy, but a good sturdy whisk and a little muscle work just fine.
Is it possible to use frozen blueberries?
Yes, you can use frozen blueberries straight from the freezer—no need to thaw. Just scatter them over the batter as directed. They may cause the pancake to be a bit more moist, but it will still be delicious.
Why did my Dutch baby not puff up as much?
This often happens if the pan wasn’t hot enough when the batter went in, or if the oven was opened during baking. Make sure your skillet is preheated and avoid peeking while it bakes for that signature rise.
Can I make the batter ahead of time?
You can blend or whisk the batter and keep it in the refrigerator for up to 12 hours. Give it a quick stir before pouring into the hot skillet so everything is nicely combined.
What other fruits can I use if I don’t have blueberries?
Feel free to swap in raspberries, blackberries, sliced strawberries, or even thinly sliced apples or pears—it’s a very flexible recipe. The lemon zest partners well with almost any fruit you love.
Final Thoughts
If you’re ready to impress friends or treat yourself to a cozy, bakery-worthy breakfast, this Blueberry Lemon Dutch Baby is about to become your new go-to recipe. Pour a mug of coffee, gather your taste testers, and savor every bite of this warm, sunny, berry-kissed pancake. You deserve it—don’t wait to give it a try!
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Blueberry Lemon Dutch Baby Recipe
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
This Blueberry Lemon Dutch Baby recipe is a delightful and easy-to-make baked pancake that puffs up beautifully in the oven. Bursting with fresh blueberries and zesty lemon flavor, it’s a perfect breakfast or brunch treat.
Ingredients
Dutch Baby Batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
Additional Ingredients:
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
- Powdered sugar and lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and place a 10-inch oven-safe skillet in the oven to heat.
- Prepare the batter: In a blender, combine eggs, flour, milk, sugar, vanilla extract, lemon zest, and salt. Blend until smooth.
- Prepare the skillet: Remove the hot skillet from the oven, add butter, and swirl to coat the pan.
- Add batter and blueberries: Pour the batter into the skillet, scatter blueberries on top.
- Bake: Bake for 18–20 minutes until puffed and golden.
- Serve: Dust with powdered sugar, serve with lemon wedges, and enjoy!
Notes
- For a sweeter version, increase the sugar to 2 tablespoons.
- Use frozen blueberries without thawing.
- Enhance with maple syrup, whipped cream, or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice (1/4 of Dutch baby)
- Calories: 190
- Sugar: 6g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
