What are the ingredients in a Lemon Blueberry Dutch Baby?

A traditional Dutch Baby consists of eggs, flour, milk, butter, sugar, and salt . This version includes lemon zest and blueberries for extra flavor.

Can I make a Dutch Baby without a cast-iron skillet?

Yes! A heavy oven-safe pan works, but a cast-iron skillet retains heat best , ensuring the crisp edges.

Why didn’t my Dutch Baby puff up?

Common reasons include: Cold ingredients (eggs/milk should be room temperature) An oven that isn’t fully preheated Opening the oven door too soon

Can I use frozen blueberries?

Yes! However, thaw and drain them well before use. Excess moisture can prevent proper rising.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days . Reheat in an oven at 350°F (175°C) for 5-7 minutes to restore crispiness.

Can I make the batter ahead of time?

Yes! Prepare the batter and store it in the fridge overnight . Just whisk it again before using.

Lemon Blueberry Dutch Baby: The Best 25-Minute Brunch Delight!

Description

A Lemon Blueberry Dutch Baby is a show-stopping, oven-puffed pancake that’s perfect for a weekend brunch. With crispy, golden-brown edges and a soft, custardy center, this dish combines the bright zestiness of lemon with juicy bursts of blueberry. Unlike traditional pancakes, this recipe requires no flipping—just mix, pour, and bake for an effortlessly impressive breakfast.

Ingredients

3 large eggs (room temperature)
¾ cup whole milk
½ cup all-purpose flour (sifted)
2 tbsp sugar
¼ tsp salt
1 tsp vanilla extract
2 tbsp butter
1 tbsp lemon zest
½ cup blueberries (fresh or slightly thawed if frozen)

Powdered sugar (for dusting, optional)

Instructions

Preheat the Oven and Skillet
- Set your oven to 425°F (220°C).
- Place a cast-iron skillet inside and let it heat for at least 10 minutes.
Prepare the Batter
- In a blender or mixing bowl, combine eggs, milk, flour, sugar, salt, and vanilla extract. Blend or whisk until smooth.
- Stir in the lemon zest.
Melt the Butter in the Skillet
- Carefully remove the hot skillet from the oven.
- Add the butter and swirl it around until fully melted, coating the bottom and sides.
Pour the Batter and Add Blueberries
- Quickly pour the batter into the hot skillet.
- Scatter the blueberries evenly across the surface.
Bake Until Puffy and Golden
- Return the skillet to the oven and bake for 15-20 minutes, until the Dutch Baby puffs up dramatically and turns golden brown.
Serve Immediately
- Remove from the oven and dust with powdered sugar.
- Serve with extra blueberries, maple syrup, or a squeeze of fresh lemon juice.

Notes

Serving Suggestions:
- Classic: Powdered sugar and fresh blueberries.
- Sweet Citrus Glaze: Drizzle with honey-lemon syrup or maple syrup.
- Indulgent: A dollop of whipped cream or vanilla yogurt.
- Nutty Crunch: Sprinkle with toasted almonds or coconut flakes.
Tips for Success:
- Room temperature eggs help create the best rise.
- Preheating the skillet is essential for puffiness.
- The Dutch Baby will naturally deflate slightly after baking—this is normal!

This Lemon Blueberry Dutch Baby is a simple yet elegant breakfast treat that’s sure to impress. Enjoy!

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 210
Fat: 9g
Carbohydrates: 26g
Protein: 7g