Description
This Blueberry Lemon Dutch Baby is a puffed oven pancake bursting with juicy blueberries and fresh lemon zest. With golden crispy edges and a tender, custardy center, it’s perfect for a show-stopping brunch or a cozy weekend treat. Ready in under 30 minutes with minimal prep, it’s as easy as it is stunning.
Ingredients
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup fresh blueberries
Powdered sugar or maple syrup (optional, for topping)
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat up.
2. In a blender, combine eggs, milk, flour, lemon zest, vanilla, and salt. Blend for 20–30 seconds until smooth. Let the batter rest while the oven finishes preheating.
3. Carefully remove the hot skillet and add the butter, swirling to coat the bottom and sides.
4. Pour the batter into the skillet and immediately sprinkle blueberries on top.
5. Return the skillet to the oven and bake for 18–22 minutes, until puffed and golden around the edges.
6. Serve immediately with powdered sugar or maple syrup.
Notes
Make sure your eggs and milk are at room temperature to help the batter rise better.
Preheating the skillet is key to getting those beautiful puffed edges.
Serve the Dutch baby immediately for the best texture before it deflates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the Dutch baby
- Calories: 180
- Sugar: 6
- Sodium: 160
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 6
- Cholesterol: 135
Keywords: Dutch baby, puffed pancake, blueberry, lemon, brunch