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Blueberry Lemon Dutch Baby is a delicious and fluffy baked pancake that’s perfect for breakfast, brunch, or even dessert! This easy-to-make dish is topped with juicy blueberries and bright lemon flavor, creating a delightful combination. Here’s the recipe for you:
Blueberry Lemon Dutch Baby
Ingredients:
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For the Dutch Baby:
- 3 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- 1 tablespoon lemon juice
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For the Topping:
- 1 cup fresh blueberries (or frozen, if fresh isn’t available)
- 1 tablespoon honey or maple syrup (optional)
- Powdered sugar (for dusting, optional)
- Fresh mint (for garnish, optional)
Instructions:
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Preheat the Oven:
- Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe skillet in the oven to heat up while you prepare the batter.
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Prepare the Batter:
- In a medium bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, salt, lemon zest, and lemon juice until smooth. The batter will be somewhat thin, and that’s okay!
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Cook the Dutch Baby:
- Carefully remove the hot skillet from the oven and add the butter. Allow it to melt and coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet and return it to the oven.
- Bake for 20-25 minutes, or until the edges of the Dutch Baby are golden brown and puffed up. The center should be slightly set but still jiggly.
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Prepare the Blueberry Topping:
- While the Dutch Baby is baking, place the blueberries in a small bowl. Drizzle with honey or maple syrup (if using) and toss gently to coat.
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Serve:
- Once the Dutch Baby is done, remove it from the oven. It will start to deflate slightly, which is normal.
- Top the Dutch Baby with the blueberries, and dust with powdered sugar, if desired.
- Garnish with a few fresh mint leaves for added color and flavor.
Tips:
- Baking time: The Dutch Baby will puff up in the oven and settle as it cools. Keep an eye on it to prevent over-baking.
- Serving: Serve immediately after baking, as Dutch Babies are best enjoyed fresh and hot.
- Variations: You can substitute the blueberries with other fruits like strawberries, raspberries, or even peaches. A dollop of whipped cream or a drizzle of maple syrup also makes a great addition.
This Blueberry Lemon Dutch Baby is a crowd-pleasing breakfast or brunch treat, and it’s a fun twist on a classic German pancake! Enjoy the light, fluffy texture paired with the tangy lemon and sweet blueberries. 🍋🫐
