Blueberry Lemon Dutch Baby

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Crispy on the edges, soft and custardy in the center, the Blueberry Lemon Dutch Baby is a delightful oven-baked pancake that brings a touch of elegance to your breakfast table. With its puffed golden crust and vibrant toppings, this dish is as stunning as it is delicious. The combination of juicy blueberries and zesty lemon adds a burst of freshness, perfectly complementing the lightly sweet, buttery pancake base.

Whether you’re looking for a weekend brunch treat or an easy yet impressive dish to serve guests, this Dutch baby delivers. Baked in a cast-iron skillet, it rises beautifully in the oven, creating a crisp, airy texture that pairs wonderfully with the fruit. A dusting of powdered sugar or a drizzle of maple syrup takes it over the top.

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Ingredients for Blueberry Lemon Dutch Baby

• 3 large eggs
• ¾ cup whole milk
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• Zest of 1 lemon
• 2 tablespoons unsalted butter
• ½ cup fresh blueberries (plus more for garnish)
• 1 tablespoon lemon juice
• Powdered sugar, for dusting
• Lemon slices, for garnish (optional)

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Step 1: Preheat and Prepare the Skillet

Preheat your oven to 425°F (220°C). Place a cast-iron skillet (or an oven-safe pan) inside to heat while you prepare the batter. This ensures the Dutch baby starts cooking immediately upon contact, helping it puff up beautifully.

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Step 2: Make the Batter

In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest. Blend until smooth and well combined, about 30 seconds. If you don’t have a blender, whisk the ingredients in a bowl until the batter is lump-free. Let the batter rest for about 10 minutes to allow the flour to absorb the liquid.

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Step 3: Melt the Butter and Add Batter

Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides. Immediately pour the batter into the skillet, then scatter the blueberries over the top.

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Step 4: Bake Until Puffy and Golden

Place the skillet back into the oven and bake for 15-18 minutes, or until the Dutch baby is puffed up and golden brown on the edges. Avoid opening the oven door too soon, as this can cause it to deflate.

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Step 5: Garnish and Serve

Once baked, remove the skillet from the oven. Drizzle with lemon juice and dust with powdered sugar. Garnish with extra blueberries and lemon slices for a fresh, vibrant touch. Serve immediately, as the Dutch baby will begin to deflate after a few minutes.

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Storage Instructions

A Dutch baby is best enjoyed fresh, as its crisp edges and airy texture are at their peak right out of the oven. However, if you have leftovers, allow them to cool completely before storing. Place in an airtight container and refrigerate for up to 2 days. To reheat, warm in a 300°F (150°C) oven for about 5 minutes or until heated through. Avoid microwaving, as it can make the pancake soggy.

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Estimated Nutrition (Per Serving)

• Calories: ~220
• Carbohydrates: 28g
• Protein: 7g
• Fat: 9g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 9g
• Sodium: 160mg

(Nutritional values are approximate and may vary based on ingredients used.)

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes! If using frozen blueberries, do not thaw them before adding to the batter. This prevents excess moisture from making the pancake soggy.

Why didn’t my Dutch baby puff up?

A few factors could cause this—an oven that’s not hot enough, a cold skillet, or overmixing the batter. Make sure your oven and skillet are fully preheated before pouring in the batter.

Can I make the batter ahead of time?

Yes! The batter can be prepared up to a day in advance and stored in the refrigerator. Let it come to room temperature before baking for the best results.

What’s the best pan to use for a Dutch baby?

A cast-iron skillet works best as it retains heat well, helping the pancake rise. If you don’t have one, an oven-safe nonstick or stainless steel pan will work.

Can I make this dairy-free?

Absolutely! Substitute dairy milk with almond, oat, or soy milk, and use plant-based butter or coconut oil instead of regular butter.

What toppings go well with a Dutch baby?

Besides blueberries and lemon, you can add fresh berries, whipped cream, maple syrup, honey, or even a dusting of cinnamon sugar.

Can I double the recipe?

Yes! Use a larger skillet (12 inches) or bake in two separate skillets. The baking time may increase slightly, so keep an eye on it.

Can I make this gluten-free?

Yes! Replace all-purpose flour with a gluten-free 1:1 baking flour blend for similar results.

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