Blueberry Lemon Dutch Baby

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Blueberry Lemon Dutch Baby – Fluffy, Fruity & Oven-Baked Brunch Magic

This puffed oven pancake is infused with lemon zest, bursting with juicy blueberries, and finished with a dusting of powdered sugar. It’s a one-skillet wonder that’s perfect for lazy weekends or special mornings.

Introduction: A Brunch Showstopper with Minimal Effort

If you’ve never made a Dutch baby before, prepare to fall in love. This Blueberry Lemon Dutch Baby is a cross between a pancake, a popover, and a crepe—baked in a hot skillet until it puffs dramatically, then served warm with your favorite toppings. The lemon zest adds brightness, the blueberries burst with flavor, and the whole thing comes together in under an hour.

It’s the kind of recipe that feels fancy but is secretly simple. Whether you’re hosting brunch, celebrating a special morning, or just want to treat yourself, this Dutch baby is a guaranteed crowd-pleaser.

Ingredients Breakdown

Let’s take a closer look at what makes this Dutch baby so delightful:

Batter Base:

  • Eggs (3 large, room temperature)
    Provide structure and help the pancake puff.
  • Milk (¾ cup, room temperature)
    Adds moisture and helps create a smooth batter.
  • All-purpose flour (¾ cup)
    Gives the pancake its body and texture.
  • Vanilla extract (½ tsp)
    Adds warmth and depth.
  • Lemon zest (zest of 1 lemon, ~2 tsp)
    Brightens the flavor and pairs beautifully with blueberries.
  • Sugar (1 tbsp)
    Lightly sweetens the batter.
  • Kosher salt (¼ tsp)
    Balances the sweetness and enhances flavor.

For the Skillet:

  • Unsalted butter (3 tbsp)
    Prevents sticking and adds rich flavor.
  • Blueberries (1 cup)
    Juicy bursts of sweetness—fresh or frozen (no need to thaw).

For Serving:

  • Powdered sugar
    A classic finishing touch.
  • Lemon curd or maple syrup
    Adds richness and complements the citrus notes.

Optional: Add a dollop of whipped cream or a sprinkle of toasted almonds for extra flair.

Equipment Needed

  • Blender or mixing bowl and whisk
  • 10-inch oven-safe skillet (cast iron preferred)
  • Oven
  • Spatula
  • Zester or microplane
  • Sifter (for powdered sugar)

Step-by-Step Instructions

Step 1: Blend the Batter

In a blender, combine:

  • 3 eggs
  • ¾ cup milk
  • ¾ cup flour
  • ½ tsp vanilla extract
  • Zest of 1 lemon
  • 1 tbsp sugar
  • ¼ tsp kosher salt

Blend until smooth and frothy.

Let the batter rest for at least 30 minutes at room temperature.

Resting allows the flour to hydrate and helps the Dutch baby puff better.

Step 2: Preheat the Skillet

Preheat oven to 425°F (220°C).

Place a 10-inch oven-safe skillet on the middle rack and heat for 10–15 minutes.

A hot skillet is key to achieving that dramatic puff.

Step 3: Melt the Butter

Carefully remove the hot skillet from the oven.

Place it on the stove and add 3 tbsp butter.

Swirl until melted and bubbling.

Step 4: Add the Blueberries

Toss 1 cup blueberries into the skillet.

Stir gently to coat them in the melted butter.

Step 5: Pour & Bake

Pour the rested batter over the blueberries.

Immediately return the skillet to the oven.

Bake for 18–22 minutes, until:

  • The Dutch baby is puffed
  • Edges are golden brown
  • Center is set

Avoid opening the oven during baking—it can cause the Dutch baby to collapse.

Step 6: Serve Warm

Remove from oven.

The Dutch baby will deflate slightly as it cools—this is normal.

Dust with powdered sugar.

Serve with lemon curd, maple syrup, or both.

Yields:

  • 2–4 servings

Presentation Tip: Serve directly in the skillet for rustic charm, or slice and plate with fresh berries and mint.

Serving Suggestions

Perfect for:

  • Weekend brunch
  • Mother’s Day breakfast
  • Holiday mornings
  • Breakfast-for-dinner nights

Pair with:

  • Fresh fruit salad
  • Crispy bacon or sausage
  • A mimosa or lavender latte

Tip: Add a side of Greek yogurt or crème fraîche for a creamy contrast.

Variations to Try

Want to make it your own? Try these delicious twists:

Berry Medley

Use a mix of strawberries, raspberries, and blueberries.

Chocolate Chip

Add mini chocolate chips to the batter for a sweet surprise.

Apple Cinnamon

Sauté thin apple slices in butter and cinnamon before adding the batter.

Gluten-Free

Use a 1:1 gluten-free flour blend.

Storage and Make-Ahead Tips

  • Make-Ahead: Batter can be blended and refrigerated overnight. Let come to room temp before baking.
  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm in oven at 300°F for 5–7 minutes.

Tip: Dutch babies are best enjoyed fresh, but leftovers make a great snack.

Nutrition Notes (Per Serving, ~1 of 4)

  • Calories: ~220
  • Protein: ~7g
  • Carbohydrates: ~20g
  • Fat: ~12g
  • Sugar: ~8g
  • Sodium: ~180mg
  • Fiber: ~1g

This dish is:

  • Light and fluffy
  • Bright and fruity
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Blueberry Lemon Dutch Baby is more than just a pancake—it’s a celebration of simple ingredients, bold flavors, and the joy of baking. Whether you’re serving it for brunch or dessert, it’s guaranteed to impress and satisfy.

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