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
Scale
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
