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A Blueberry Lemon Dutch Baby is the ultimate breakfast or brunch treat that feels like a special occasion without all the fuss! With fluffy, golden edges and a tender center, this oven-baked pancake is topped with sweet blueberries, a hint of zesty lemon, and a dusting of powdered sugar. It’s like a pancake meets a soufflé — but easier to make and just as delicious!
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Equipment
- 10-inch cast iron skillet or oven-safe baking dish
- Whisk or electric mixer
- Mixing bowls
- Measuring spoons and cups
- Spatula
Ingredients
For the Dutch Baby:
- 3 large eggs
- ¾ cup milk (whole or 2%)
- ¾ cup all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter (for greasing the pan)
- Zest of 1 lemon
For the Topping:
- 1 cup fresh blueberries (or frozen if fresh isn’t available)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp granulated sugar (for topping)
- Powdered sugar, for dusting
- Whipped cream or maple syrup (optional, for serving)
Ingredient Notes
- Blueberries: Fresh blueberries are ideal for this recipe, but frozen can be used if fresh are out of season — just be sure to thaw and drain them well to prevent excess moisture.
- Lemon: Fresh lemon zest and juice add a vibrant, citrusy zing that pairs beautifully with the blueberries.
- Butter: Using butter in the pan helps create that golden, crispy edge that Dutch babies are famous for. You can also use a combination of butter and oil to prevent burning.
Instructions
For the Dutch Baby:
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Place your cast iron skillet or oven-safe baking dish in the oven while it preheats. This helps to ensure the Dutch Baby puffs up perfectly when the batter hits the hot pan. - Prepare the Batter:
In a medium bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest until smooth and well combined. The batter will be thin — this is normal! - Melt the Butter:
Once your oven has preheated, carefully remove the skillet from the oven (it will be hot). Add the butter to the skillet and swirl it around to coat the bottom and sides. This ensures a crispy edge and prevents sticking. - Add the Batter:
Pour the prepared batter into the hot, buttered skillet. Immediately return the skillet to the oven. - Bake the Dutch Baby:
Bake for 18-20 minutes, or until the edges are golden brown and have puffed up dramatically, and the center is set but still slightly tender.
For the Topping:
- Prepare the Blueberries:
While the Dutch Baby is baking, toss the fresh blueberries with the lemon juice and a tablespoon of sugar. Let them sit for a few minutes to release some of their juices and create a sweet blueberry syrup. - Serve the Dutch Baby:
Once the Dutch Baby is done baking, remove it from the oven (be careful, the pan will be hot!). It will deflate a bit as it cools — this is completely normal. - Top and Garnish:
Top the Dutch Baby with the lemon-sugar blueberries, and dust with powdered sugar. For extra indulgence, you can add a dollop of whipped cream or drizzle with maple syrup.
Nutrition Facts
Note: These values are approximate per serving (based on 4 servings).
- Calories: 230
- Protein: 6g
- Carbohydrates: 32g
- Fat: 10g
- Fiber: 2g
- Sugar: 16g
- Sodium: 100mg
Tips
- No Cast Iron Skillet? No problem! You can use any oven-safe baking dish, but a skillet helps the edges get crispy and puffy.
- Flavor Variations: Add a few drops of almond extract or a dash of cinnamon for an extra layer of flavor.
- Don’t Open the Oven: Resist the urge to open the oven door while baking. The Dutch Baby needs that undisturbed heat to puff up properly.
- Serving Ideas: For a richer flavor, serve with whipped cream or a scoop of vanilla ice cream.
- Make it Dairy-Free: Use a plant-based milk (like almond or oat milk) and dairy-free butter to make this dish suitable for a dairy-free diet.
Variations
- Mixed Berry Dutch Baby: Swap the blueberries for a mix of berries such as strawberries, raspberries, or blackberries for a colorful twist.
- Apple Cinnamon Dutch Baby: For a fall-inspired version, sauté some apple slices with cinnamon and sugar before adding them as a topping.
- Peach and Basil Dutch Baby: In the summer, top your Dutch Baby with fresh peaches and a sprinkle of fresh basil for a savory-sweet flavor combo.
- Chocolate Chip Dutch Baby: Stir some mini chocolate chips into the batter before baking for a decadent, dessert-like version.
