Blueberry Lemon Dutch Baby

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If you love breakfast recipes that are as easy as they are impressive, the Blueberry Lemon Dutch Baby will steal your heart. This airy, golden puffed pancake blooms right in the oven and is infused with bright lemon zest and sweet, bursting blueberries. The edges get beautifully crisp while the center remains custardy and tender, creating the perfect base for fresh toppings.

Whether you’re hosting a weekend brunch or craving something sweet and citrusy on a quiet morning, this Dutch baby is your go-to. It takes minimal effort and delivers maximum flavor. Plus, you can switch up the fruit or toppings based on what you have on hand. A drizzle of maple syrup or a dusting of powdered sugar takes this to next-level delicious.

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Preparation Phase & Tools to Use

To make the Blueberry Lemon Dutch Baby, a few essential tools help ensure that light, soufflé-like finish:

Cast Iron Skillet: This is crucial. A well-seasoned 10-inch cast iron pan holds heat evenly and gives the pancake its puffed, golden edges. Preheating it in the oven before adding the batter is what creates that oven-spring magic.

Blender or Mixing Bowl + Whisk: For the smoothest batter, a blender is ideal. It quickly incorporates air, which helps the pancake rise. If you don’t have a blender, a bowl and whisk will still get the job done with some extra elbow grease.

Zester or Microplane: You want fine lemon zest to distribute that citrusy aroma throughout the batter without biting into chunks. A zester ensures an even spread of bright flavor.

Measuring Cups & Spoons: Precision matters here. Even though it’s a forgiving recipe, too much flour or too little milk can alter the rise.

Oven Mitts: That cast iron gets hot, and you’ll need safe handling when removing it from the oven.

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Ingredients for the Blueberry Lemon Dutch Baby

Eggs: Room temperature eggs help the batter blend smoothly and give the pancake that custardy lift.

Whole Milk: Adds moisture and richness to the batter. Whole milk gives the best texture.

All-Purpose Flour: Just the right amount of structure for a fluffy rise while still being light.

Lemon Zest: Brightens every bite with fresh citrus flavor. It’s the aromatic anchor of the dish.

Vanilla Extract: A splash of vanilla balances the tart lemon and sweet berries.

Salt: Just a pinch brings out the flavor in every ingredient.

Butter: Melted in the skillet for a nutty, golden base and crisp edges.

Fresh Blueberries: The showstopper! They burst as they bake, adding juicy sweetness throughout.

Powdered Sugar or Maple Syrup (optional): For topping, because who doesn’t love a little sweetness to finish?

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How To Make the Blueberry Lemon Dutch Baby

Step 1: Preheat and Prep

Place your cast iron skillet in the oven and preheat to 425°F. This ensures the pan is hot enough for the batter to puff instantly.

Step 2: Blend the Batter

In a blender, combine eggs, milk, flour, lemon zest, vanilla extract, and salt. Blend until smooth and airy (about 20-30 seconds). Let the batter rest while the oven heats.

Step 3: Add the Butter

Carefully remove the hot skillet and add butter. Let it melt completely, swirling to coat the pan. This step creates the crisp, golden crust.

Step 4: Pour and Top

Pour the batter into the buttered skillet. Immediately sprinkle fresh blueberries evenly over the top. The batter will start cooking around the edges instantly.

Step 5: Bake to Perfection

Return the skillet to the oven and bake for 18-22 minutes, until the Dutch baby is puffed and deep golden brown around the edges.

Step 6: Serve Hot

Remove from oven and serve immediately with powdered sugar or maple syrup. Best enjoyed warm while still puffed.

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How to Serve and Store This Blueberry Lemon Dutch Baby

Serve your Dutch baby straight from the skillet while it’s still warm and puffed. A dusting of powdered sugar makes it elegant, while a spoonful of whipped cream or a drizzle of warm maple syrup adds extra indulgence. You can also add a scoop of Greek yogurt and a few extra berries for a more balanced breakfast.

If you have leftovers (lucky you!), store slices in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F for 5-8 minutes to crisp it back up. The microwave works too, but it won’t stay as crisp.

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Frequently Asked Questions

How do I keep my Dutch baby from deflating?

It’s normal for it to deflate slightly after baking, but serving it immediately will help preserve the puff. Avoid opening the oven door during baking.

Can I use frozen blueberries?

Yes, but don’t thaw them first. Just toss them in frozen so they don’t release too much moisture into the batter.

Is this recipe dairy-free friendly?

You can swap the milk for a dairy-free alternative like oat or almond milk, and use vegan butter. Just note the texture might vary slightly.

Can I make this in a baking dish instead of a skillet?

A metal baking dish can work in a pinch, but you won’t get the same crispy edges. A cast iron skillet really gives the best result.

What other fruits can I use?

Blackberries, raspberries, sliced strawberries, or even thin apple slices work beautifully. Adjust based on what’s in season!

Can I make the batter ahead of time?

Yes! Mix the batter and store it in the fridge for up to 12 hours. Just re-blend or whisk well before pouring into the skillet.

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Want More Breakfast Ideas?

If you love this Blueberry Lemon Dutch Baby, you’ll probably enjoy these other favorites:

• Best Fluffy Pancake Recipe for that classic diner-style stack.
• Cottage Cheese Egg Bites for a protein-packed grab-and-go option.
• Homemade Flaky Croissants if you’re ready for a buttery, layered challenge.
• Mini Cinnamon Roll Cheesecakes for a dessert-meets-breakfast treat.
• Orange Dreamsicle Salad for something nostalgic and citrusy.

For more daily inspiration and mouthwatering ideas, follow me over on Pinterest @scherer29. I share new recipes, kitchen hacks, and seasonal favorites all the time!

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Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the blueberries? Try a different fruit combo? Add a little lemon glaze?

I love seeing how others bring their twist to these recipes. Drop your tips or questions below and let’s make breakfast even better together.

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