Description
This Easy Lemon Blueberry Dutch Baby is a delightful breakfast or brunch treat featuring a light, puffed German pancake infused with fresh lemon zest and bursting with juicy blueberries. Baked to golden perfection in a hot cast-iron skillet, it’s finished with a dusting of powdered sugar and a drizzle of bright lemon juice for a fresh, tangy kick.
Ingredients
Scale
Batter Ingredients
- 4 large eggs
- 1 cup whole milk (or dairy-free alternative)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
Toppings
- 1 cup blueberries (fresh or thawed frozen)
- 3 tablespoons unsalted butter
- Powdered sugar, for dusting
- Lemon juice, for drizzling
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat thoroughly. This ensures the skillet is hot enough to create a beautifully puffed and crispy Dutch baby.
- Prepare the Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and lemon zest until the batter is smooth. Let the batter rest briefly to allow the ingredients to fully combine and hydrate for a tender texture.
- Melt the Butter in Skillet: Carefully remove the hot cast-iron skillet from the oven and melt the 3 tablespoons of unsalted butter in it, ensuring the butter coats the bottom and sides evenly to prevent sticking and add flavor.
- Add Batter and Blueberries: Pour the prepared batter evenly into the buttered skillet. Immediately scatter the blueberries on top, distributing them evenly to ensure each slice has juicy bursts of blueberry.
- Bake the Dutch Baby: Place the skillet back into the preheated oven and bake for about 20 minutes or until the Dutch baby is puffed up and golden brown around the edges, indicating it’s perfectly cooked.
- Finish and Serve: Remove the skillet from the oven. Dust the Dutch baby with powdered sugar and drizzle freshly squeezed lemon juice over the top. Slice and serve warm for the best taste and texture.
Notes
- For best results, use a well-seasoned cast-iron skillet to prevent sticking and promote even baking.
- You can substitute whole milk with any dairy-free milk like almond or oat milk if desired.
- Allowing the batter to rest for 5-10 minutes helps achieve better texture.
- Fresh or frozen blueberries both work well; if using frozen, thaw and drain excess liquid.
- The Dutch baby deflates as it cools, so serve immediately for that dramatic puff.
