There’s pure joy in watching a Blueberry Lemon Dutch Baby puff up like magic in your oven—golden, billowy, and bursting with fresh fruit flavor. This impressive oven pancake melds the brightness of lemon with juicy blueberries in a single, gorgeous skillet, making breakfast feel downright celebratory. You only need a handful of pantry staples and fresh produce to create a dish that looks like it required bakery-level skill, but is as easy to whip up as your favorite weekend pancakes.
Ingredients You’ll Need
The ingredient list for a Blueberry Lemon Dutch Baby is short, sweet, and thoughtfully composed. Each component plays a crucial role in creating that signature tender texture, delicate citrusy aroma, and irresistible fruit-studded top. Here’s what brings this breakfast showstopper together:
- Eggs: Provide rich structure and the essential puff to the Dutch baby.
- All-purpose flour: The backbone of the batter, yielding a tender but sturdy base.
- Whole milk: Brings creaminess and ensures a silky, pourable batter.
- Granulated sugar: Just enough sweetness to let the lemon and blueberries shine.
- Vanilla extract: Adds a warming aromatic note to balance the citrus.
- Salt: Enhances every flavor and prevents the Dutch baby from tasting flat.
- Lemon zest: Packs the batter with vibrant citrus oils for heady fragrance.
- Fresh lemon juice: Brightens the pancake and lifts the berry flavor.
- Unsalted butter: Ensures crisp, golden-edged lift-off and adds a luscious richness.
- Fresh blueberries: Bursts of sweet-tart juiciness in every bite.
- Powdered sugar for serving: The perfect snowy finishing touch.
- Maple syrup or lemon curd for serving (optional): For decadent drizzling at the table, if you’re feeling fancy.
How to Make Blueberry Lemon Dutch Baby
Step 1: Preheat the Oven and Skillet
For the iconic rise and crispy edges, place your 10-inch cast iron skillet (or any oven-safe pan) into the oven before starting anything else. Heat to 425°F—getting that pan blazing hot is a secret to Dutch baby success!
Step 2: Blend the Batter
Add the eggs, flour, milk, sugar, vanilla, salt, lemon zest, and lemon juice to a blender. Blend for 20-30 seconds until the mixture is ultra-smooth and a little frothy. This high-speed step ensures your Blueberry Lemon Dutch Baby is impossibly tender and cloud-like.
Step 3: Butter the Skillet
Carefully take the hot skillet out of the oven (use mitts!). Add the butter—it’ll sizzle as you swirl, quickly coating the base and sides. This prevents sticking and infuses each bite with buttery richness.
Step 4: Pour and Scatter
Pour the batter into the hot, buttery skillet. Immediately scatter the blueberries evenly over the top—don’t fuss if some sink; others will stay on the surface for a pretty presentation. This is when your Blueberry Lemon Dutch Baby becomes truly mouthwatering.
Step 5: Bake to Perfection
Slide the pan back into the oven and bake for 18 to 22 minutes. Watch as the Dutch baby puffs dramatically, edges turning deep golden and the center setting just enough. Excitement builds right at your oven window!
Step 6: Dust and Serve
When your Blueberry Lemon Dutch Baby is gloriously puffed and golden, remove from the oven. Dust generously with powdered sugar and serve immediately, with maple syrup or a dollop of bright lemon curd if you like to go all out.
How to Serve Blueberry Lemon Dutch Baby
Garnishes
Nothing tops the Blueberry Lemon Dutch Baby like a gentle sift of powdered sugar, creating a snowy, sweet contrast against the baked berries. Add extra lemon zest curls, a handful of fresh blueberries, or even edible flowers to make it feel like a celebration every time.
Side Dishes
This oven pancake is definitely the star, but a crisp fruit salad or a side of Greek yogurt with honey pairs beautifully. Add bacon or breakfast sausage if you crave something savory to balance the sweetness.
Creative Ways to Present
For brunch parties, slice your Blueberry Lemon Dutch Baby into wedges and stack them on a platter, garnished with sprigs of mint. In a cozy setting, serve the skillet straight to the table for that dramatic just-out-of-the-oven reveal—everyone will want to dig in at once!
Make Ahead and Storage
Storing Leftovers
If there’s a rare moment you have leftovers, let your Blueberry Lemon Dutch Baby cool, then cover or transfer to an airtight container. Store in the refrigerator for up to two days—the texture will change but the flavor will remain irresistible.
Freezing
Surprisingly, you can freeze leftover slices! Wrap them tightly in plastic wrap, then foil, and freeze for up to a month. When ready to enjoy, thaw in the fridge overnight—the results are best when reheated rather than eaten cold.
Reheating
To recapture some of that fresh-from-the-oven magic, reheat your Blueberry Lemon Dutch Baby in a 350°F oven for 8–10 minutes, or until heated through. The microwave works in a pinch, but the oven helps crisp up the edges again.
FAQs
Can I make a Blueberry Lemon Dutch Baby without a cast iron skillet?
Absolutely! Any heavy, oven-safe skillet or even a pie dish will work. Just make sure it preheats thoroughly so you get the best rise and crisp edges.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work nicely—don’t thaw them, just scatter right from the freezer. Be aware the color may bleed a bit, but the flavor remains delicious.
Is it possible to make this recipe dairy-free?
Definitely! Swap in your favorite plant-based butter and milk. The results are still beautifully puffy, lemony, and bursting with blueberry flavor.
Can I prepare the batter in advance?
You can blend the batter up to a day ahead and keep it covered in the fridge. Give it a quick whiz or stir before baking for the best rise.
What’s the secret to getting that dramatic puff?
It’s all about a hot skillet, room temperature (or slightly warm) ingredients, and blending the batter until very smooth and frothy. Oven temperature and not peeking while baking help, too!
Final Thoughts
If you’ve never experienced the simple joy of pulling a Blueberry Lemon Dutch Baby from the oven, now’s the time—there’s nothing quite like it for turning any morning into something memorable. Invite friends or treat yourself, and watch those golden, puffy edges disappear slice by slice. Give it a try—you’ll fall in love with this beautiful breakfast treat!
Print
Blueberry Lemon Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon Dutch Baby is a delightful oven-baked pancake that puffs up beautifully in the oven. Bursting with fresh blueberries and zesty lemon flavor, this easy-to-make breakfast treat is perfect for a lazy weekend morning.
Ingredients
Batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Additional Ingredients:
- 2 tablespoons unsalted butter
- 3/4 cup fresh blueberries
- Powdered sugar for serving
- Maple syrup or lemon curd for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Place a 10-inch cast iron skillet or oven-safe pan in the oven to heat.
- Prepare the batter: In a blender, combine the eggs, flour, milk, sugar, vanilla extract, salt, lemon zest, and lemon juice. Blend until smooth and frothy, about 20-30 seconds.
- Prepare the skillet: Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Bake the Dutch baby: Pour the batter into the skillet, then scatter the blueberries evenly over the top. Return the skillet to the oven and bake for 18 to 22 minutes, or until the Dutch baby is puffed and golden brown on the edges.
- Serve: Remove from the oven and dust with powdered sugar. Serve immediately with maple syrup or lemon curd if desired.
Notes
- This Dutch baby is best served fresh out of the oven.
- For a dairy-free version, use plant-based milk and butter substitutes.
- You can also swap blueberries for other fresh berries or stone fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
