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
Scale
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
