Description
This Blueberry Lemon Dutch Baby is a delightful oven-baked pancake that’s light, fluffy, and bursting with fresh blueberries and a hint of bright lemon zest. Perfect for a special breakfast or brunch, it puffs up beautifully in the oven and is served with a dusting of powdered sugar and a drizzle of maple syrup for a sweet finish.
Ingredients
Scale
For the Dutch Baby:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
For Topping:
- Powdered sugar (for dusting)
- Maple syrup (for drizzling)
- Additional fresh blueberries
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet or any oven-safe skillet inside to heat thoroughly.
- Prepare Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, lemon zest, and salt until the batter is smooth and free of lumps.
- Butter the Skillet: Carefully remove the hot skillet from the oven. Add the unsalted butter and swirl it around to coat the entire base and sides of the skillet evenly.
- Pour Batter and Add Blueberries: Pour the prepared batter into the butter-coated skillet, then sprinkle the fresh blueberries evenly over the top.
- Bake: Return the skillet to the oven and bake for 18 to 20 minutes, or until the Dutch baby is puffed up and golden brown around the edges.
- Serve: Remove from the oven. Dust with powdered sugar, drizzle with maple syrup, and garnish with additional fresh blueberries and mint leaves as desired. Serve immediately for best texture.
Notes
- Use a cast-iron skillet for best heat retention and even baking, but any oven-safe skillet will work.
- Serve immediately after baking as the Dutch baby will begin to deflate once out of the oven.
- Feel free to substitute fresh blueberries with other berries or fruit of your choice.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
