A warm, puffy baked pancake with bright lemon and fresh blueberries.
introduction
This Blueberry Lemon Dutch Baby is easy and quick. It puffs in the oven and looks fancy, but you make it with simple steps. If you like lemon and berries, you will enjoy it. For a different lemon-blueberry idea, see this lemon blueberry sourdough bread recipe for another way to use these flavors.
why make this recipe
You make this recipe because it is fast, uses few ingredients, and tastes fresh. It makes a good weekend breakfast or a simple brunch. The lemon brightens the blueberries and the oven gives a big, golden puff.
how to make Blueberry Lemon Dutch Baby
Preheat the oven and heat the butter so the batter starts to cook at once. Mix the batter until smooth, fold in blueberries and lemon zest, then bake in the hot skillet until puffed and golden. Let it cool a little so it holds shape, then dust with powdered sugar and serve with lemon wedges.
Ingredients :
3 large eggs, 3/4 cup milk, 3/4 cup all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 2 tablespoons unsalted butter, 1 cup fresh blueberries, Zest of 1 lemon, Powdered sugar for serving, Lemon wedges for serving
Directions :
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until smooth.
- Melt butter in a cast-iron skillet over medium heat until it bubbles.
- Add the blueberry and lemon zest to the batter, then pour the batter into the skillet.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until puffed and golden brown.
- Remove from the oven and let it cool slightly.
- Dust with powdered sugar and serve with lemon wedges.
how to serve Blueberry Lemon Dutch Baby
Serve warm from the oven. Dust with powdered sugar and squeeze a lemon wedge over each slice for extra brightness. Cut into slices and eat right away so the edges stay crisp and the center stays soft.
how to store Blueberry Lemon Dutch Baby
Cool completely before storing. Keep in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (300°F / 150°C) for a few minutes to puff it a little. Do not freeze — the texture does not hold well after thawing.
tips to make Blueberry Lemon Dutch Baby
- Use room temperature eggs and milk for a smoother batter.
- Preheat the skillet well so the batter starts to rise fast.
- Do not open the oven while baking. This can make it fall.
- Use fresh blueberries for best texture. Frozen berries add extra moisture.
- Serve right away for the best look and texture.
variation (if any)
- Add a teaspoon of cinnamon for warmth.
- Swap blueberries for raspberries or sliced peaches.
- Stir in a tablespoon of cornmeal for a slight crunch.
- Make individual Dutch babies in oven-safe ramekins for single servings.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Drain any extra juice and use frozen berries, but the batter may be a bit wetter.
Q: Can I make this dairy free?
A: Yes. Use a plant milk and a dairy free butter or oil. The texture will be slightly different.
Q: Why did my Dutch baby fall after baking?
A: It is normal to fall as it cools. It will puff in the oven and then deflate a bit when out of the heat.
Q: Can I make the batter ahead?
A: You can mix the batter and store it in the fridge for a few hours, but it may not puff as much.
Conclusion
For another fresh lemon-blueberry take on a baked treat, see this Fresh Lemon-Blueberry Dutch Baby | Alexandra’s Kitchen.