If you’ve never tasted a Blueberry Lemon Dutch Baby, prepare for pure breakfast joy! Imagine a puffy, golden skillet pancake that’s laced with fragrant lemon zest and bursting with juicy blueberries in every bite. It’s the kind of show-stopping, effortlessly elegant dish that makes weekend mornings feel downright special, but it’s simple enough for any day you’re craving something a little extra. Whether you serve it as a centerpiece for brunch or as a sweet, satisfying dessert, this Blueberry Lemon Dutch Baby will quickly become a favorite in your breakfast lineup.
Ingredients You’ll Need
You might be amazed at how just a handful of everyday ingredients can turn into something this impressive. Each of these components adds a special note, from tangy citrus to rich, creamy texture and those beloved bursts of blueberry.
- Eggs: Give the Dutch baby its signature lift and custardy interior; room temperature eggs help the batter puff best.
- All-purpose flour: The foundation of the batter; don’t pack it in your measuring cup for the lightest result.
- Whole milk: Adds creaminess and the right amount of fat to keep the pancake tender.
- Granulated sugar: Just enough to lightly sweeten the batter without overpowering the lemon and blueberry flavors.
- Vanilla extract: Enhances the overall aroma and warmth of the dish; pure vanilla is best if you have it.
- Salt: Balances the sweetness and bright flavors; don’t skip it!
- Lemon zest: The zest infuses every bite with a lively, sunny citrus kick that pairs perfectly with blueberries.
- Unsalted butter: For greasing the skillet and adding rich flavor; it helps crisp up those glorious edges.
- Fresh blueberries: Juicy and sweet, they dot the pancake and create little pockets of flavor.
- Powdered sugar and lemon wedges for serving: A dusting of powdered sugar adds a bakery-style finish, while lemon wedges offer extra zing on the side.
How to Make Blueberry Lemon Dutch Baby
Step 1: Preheat Your Oven and Skillet
Start by heating your oven to 425°F. Slide your 10-inch cast iron skillet inside while it preheats—this is absolutely key for achieving that beautiful puff! A hot pan ensures the batter starts cooking from the moment it hits the skillet, giving you those lovely edges and golden top.
Step 2: Make the Batter
Grab your blender and add the eggs, flour, whole milk, sugar, vanilla extract, salt, and lemon zest. Blend everything up for about 20 seconds until the batter is completely smooth. The blender whips in a little air, helping the Blueberry Lemon Dutch Baby achieve its impressive rise. Scrape down the sides if needed to make sure all the zest and flour is incorporated.
Step 3: Butter the Hot Skillet
Once your skillet is piping hot, carefully remove it from the oven with oven mitts—remember, the handle will be scorching! Drop in the unsalted butter and swirl it around, making sure to coat the bottom and sides. This prevents sticking and creates those irresistible crisp edges.
Step 4: Add Batter and Blueberries
Pour the prepared batter directly into the buttery skillet, then scatter the fresh blueberries evenly over the top. Avoid stirring; let the berries nestle into the batter naturally. This way, you’ll get juicy blueberry pockets throughout the Dutch baby, with gorgeous bursts of color peeking through.
Step 5: Bake to Puffy Perfection
Immediately return the skillet to your hot oven. Bake for 18 to 20 minutes, watching as your Blueberry Lemon Dutch Baby billows up and turns glorious golden brown. Don’t open the oven door during this time—it needs the heat to stay consistent for maximum puffiness!
Step 6: Garnish and Serve
The Dutch baby will settle and deflate slightly right after you take it out of the oven—totally normal and part of the rustic charm! Dust it generously with powdered sugar, and serve each slice with a fresh lemon wedge for squeezing. That sweet-tart contrast is nothing short of magic.
How to Serve Blueberry Lemon Dutch Baby
Garnishes
The simplest—and perhaps most perfect—way to finish a Blueberry Lemon Dutch Baby is a generous snowfall of powdered sugar over the warm surface right after baking. Add a few extra blueberries and some finely grated lemon zest if you want to boost the blueberry-lemon vibes even more. Fresh mint leaves can also add a pop of color and brightness.
Side Dishes
Pair your Blueberry Lemon Dutch Baby with crispy breakfast potatoes or savory sausage links for a wonderful sweet and savory contrast. A side of Greek yogurt with a drizzle of honey complements the tanginess of the lemon, or keep it light with a colorful fruit salad for a complete brunch experience.
Creative Ways to Present
Slice your Dutch baby at the table for a little dramatic flair, letting everyone see those glorious puffy edges and blueberry-studded center. Serve individual wedges on fancy plates, dotted with extra berries and a twist of lemon peel. Or, if making for a bigger crowd, bake two pans at once and set out toppings like whipped cream, lemon curd, or berry compote for a DIY pancake bar.
Make Ahead and Storage
Storing Leftovers
If you have any Blueberry Lemon Dutch Baby left after breakfast, you can store the cooled, leftover slices in an airtight container in the refrigerator for up to two days. It won’t have the same crisp edges as fresh, but the flavors will still be outstanding—and it makes a lovely snack!
Freezing
To freeze, wrap individual slices tightly in plastic wrap and then transfer them to a zip-top freezer bag. They’ll stay fresh for up to one month. Thaw them overnight in the refrigerator or gently reheat from frozen in the oven or toaster oven for best texture.
Reheating
To bring your Blueberry Lemon Dutch Baby back to life, place slices on a baking sheet and warm them in a 325°F oven for about 10 minutes. You can also reheat in the microwave, but the oven does a better job crisping up those edges. Add a fresh dusting of powdered sugar and a lemon wedge to revive the presentation!
FAQs
Can I use frozen blueberries for my Blueberry Lemon Dutch Baby?
Absolutely! Just add them straight from the freezer—no need to thaw. This way, they won’t bleed too much color into the batter and your Dutch baby will stay beautifully golden with poppies of blue.
Why did my Dutch baby deflate after baking?
It’s totally normal! The Blueberry Lemon Dutch Baby puffs dramatically in the oven thanks to all that steam and hot air, but will collapse a bit as it cools—think of it as part of its rustic personality. It should still have fluffy, custardy layers inside.
Do I have to use a cast iron skillet?
A cast iron skillet is classic and really helps create those crispy, caramelized edges, but any oven-safe, heavy-bottomed skillet works fine. Just be sure it’s hot before you pour in the batter for best results.
Can I make a dairy-free or gluten-free version?
You can! Substitute a gluten-free all-purpose flour blend and a non-dairy milk like almond or oat. Use a plant-based butter, and your Blueberry Lemon Dutch Baby will still be puffy, flavorful, and totally Instagram-worthy.
What’s the best way to zest a lemon?
Use a microplane or fine grater to remove only the bright yellow part of the peel—avoid the bitter white pith underneath. The zest really makes the blueberry and lemon flavors sing in this dish!
Final Thoughts
If you’re seeking a recipe that delights with little effort and maximizes the wow factor, you can’t go wrong with a Blueberry Lemon Dutch Baby. Its fragrant, fluffy texture and lively pops of blueberry and citrus are irresistible, whether it’s the heart of your breakfast table or a sweet treat for any time of day. Give it a try soon, and watch it become a cherished part of your recipe rotation!
Print
Blueberry Lemon Dutch Baby Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of blueberry and lemon with this easy-to-make Blueberry Lemon Dutch Baby. This oven-baked pancake is perfect for a special breakfast or brunch treat that the whole family will love.
Ingredients
Batter:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- zest of 1 lemon
Additional Ingredients:
- 2 tablespoons unsalted butter
- ½ cup fresh blueberries
- powdered sugar and lemon wedges for serving
Instructions
- Preheat oven: Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it preheats.
- Prepare batter: In a blender, combine eggs, flour, milk, sugar, vanilla extract, salt, and lemon zest. Blend until smooth, about 20 seconds.
- Prepare skillet: Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Add batter: Pour the batter into the skillet and scatter the blueberries on top.
- Bake: Immediately return the skillet to the oven and bake for 18 to 20 minutes, or until the Dutch baby is puffed and golden brown.
- Serve: Remove from oven, dust with powdered sugar, and serve with fresh lemon wedges.
Notes
- The Dutch baby will deflate slightly after coming out of the oven — this is normal.
- You can substitute frozen blueberries, but do not thaw them before adding to the batter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, German-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
