Description
This Fresh Lemon-Blueberry Dutch Baby is a fluffy, oven-baked pancake puff that combines the bright zestiness of lemon with juicy blueberries. Baked in a hot cast-iron skillet, it delivers a puffed and golden crust with a tender, custard-like interior, perfect for a delightful breakfast or brunch treat.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For Cooking and Serving
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Powdered sugar, for dusting
- Lemon wedges, for serving
Instructions
- Preheat the oven and skillet: Set your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat thoroughly for baking the Dutch baby.
- Prepare the batter: In a blender, combine the eggs, milk, flour, granulated sugar, salt, vanilla extract, and lemon zest. Blend until completely smooth with no lumps. Let the batter rest for 5 minutes to improve texture.
- Melt butter in skillet: Carefully remove the hot skillet from the oven and add the unsalted butter. Allow it to melt and evenly coat the bottom and sides to prevent sticking and add rich flavor.
- Add batter and blueberries: Immediately pour the rested batter into the butter-coated skillet. Sprinkle the fresh blueberries evenly over the top of the batter.
- Bake the Dutch baby: Return the skillet to the oven and bake for 20-25 minutes until the pancake is puffed up, golden brown, and cooked through.
- Finish and serve: Remove from the oven and dust the top lightly with powdered sugar. Serve immediately with lemon wedges on the side to add a fresh citrus zing.
Notes
- Resting the batter allows the flour to fully hydrate, resulting in a lighter texture.
- Use a cast-iron skillet for even heating and the signature puffy edges.
- Serve immediately as the Dutch baby will deflate as it cools.
- Fresh blueberries work best, but frozen berries can be used if thawed and drained.
- Adjust powdered sugar amount to taste or omit for a less sweet option.
