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
Scale
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
