Description
The Blueberry Lemon Dutch Baby is a light, airy, and crispy oven-baked pancake with a custardy center. Bursting with fresh blueberries and bright lemon zest, it’s an easy yet elegant dish perfect for breakfast or brunch. Serve it warm with a dusting of powdered sugar and a drizzle of maple syrup for an irresistible treat.
Ingredients
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)
Instructions
- Preheat oven and skillet: Preheat oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat.
- Prepare the batter: In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest. Blend until smooth. Let the batter rest for 10 minutes.
- Melt butter and add batter: Remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet and evenly distribute the blueberries on top.
- Bake: Return the skillet to the oven and bake for 15-18 minutes, until the Dutch baby is puffed and golden brown.
- Garnish and serve: Remove from the oven, drizzle with lemon juice, and dust with powdered sugar. Garnish with extra blueberries and lemon slices. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast