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Fresh Lemon-Blueberry Dutch Baby Recipe

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4.2 from 155 reviews

This Fresh Lemon-Blueberry Dutch Baby is a light and fluffy oven-baked pancake with a tangy lemon zest and juicy blueberries. Perfect for a special breakfast or brunch, it combines a smooth batter with fruit baked right in a cast iron skillet, finished with a dusting of confectioners sugar and maple syrup for sweetness.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Dutch Baby Batter

  • 4 tablespoons butter, divided
  • 1/2 cup (125 g) whole or 2% milk
  • 1/2 cup (64 grams) all-purpose flour
  • 4 large eggs
  • 3 tablespoons (43 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Zest of one lemon

Fruit

  • 1 cup (154 g) blueberries

For Serving

  • Confectioners sugar for dusting
  • Maple syrup, optional

Instructions

  1. Preheat Oven and Prepare Skillet: Position the oven rack in the middle and preheat your oven to 450°F (230°C). Place a 9- or 10-inch cast iron skillet over low heat on the stovetop and keep it there while you prepare the batter.
  2. Make the Batter: Melt 2 tablespoons of the butter in a small skillet. Transfer the melted butter to a blender. Add the milk, all-purpose flour, eggs, granulated sugar, vanilla extract, salt, and lemon zest to the blender. Blend everything until the batter is completely smooth, ensuring no lumps remain.
  3. Cook Blueberries and Combine: Place the remaining 2 tablespoons of butter into the preheated cast iron skillet on the stovetop. Increase the heat to medium-high and let the butter melt completely. Add the blueberries to the skillet and gently shake the pan to coat the berries with butter evenly. Quickly pour the blended batter over the blueberries.
  4. Bake the Dutch Baby: Immediately transfer the skillet to the preheated oven. Bake until the Dutch baby has puffed up beautifully and the edges and top are golden brown, approximately 15 minutes.
  5. Serve: Remove the skillet from the oven with care. Dust the Dutch Baby with confectioners sugar, if desired. Cut into portions and serve immediately with maple syrup for drizzling.

Notes

  • Using a blender for the batter ensures a smooth, lump-free texture which is crucial for the perfect rise.
  • Cast iron skillet is recommended for even heat distribution and excellent oven-to-stovetop capability.
  • Serve immediately after baking as the Dutch baby will deflate upon cooling.
  • Optional toppings such as whipped cream or fresh mint can complement this dish nicely.
  • Substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/fresh-lemon-blueberry-dutch-baby-recipe/