Blueberry Lemon Dutch Baby
Creamy, tangy, and gloriously puffy — this Blueberry Lemon Dutch Baby is a breakfast showstopper that’s surprisingly simple to make.
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Servings: 4 servings
Equipment
- Cast-Iron Skillet
- Blender
Ingredients
Ingredients
- 3 large Eggs Room temperature if possible.
- 2/3 cup Milk Whole or 2% for best richness.
- 2/3 cup All-purpose flour Sifted or whisked to remove lumps.
- 1 tbsp Sugar Granulated.
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 tsp Lemon zest Finely grated from 1 medium lemon.
- 2 tbsp Unsalted butter Sliced or cubed for easy melting.
- 1/2 cup Fresh blueberries Rinsed and patted dry.
- Powdered sugar For topping, as desired.
- Fresh blueberries Extra for garnish.
- Lemon slices Thinly sliced for presentation.
- Maple syrup or honey Optional for drizzling.
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest; blend until smooth.
- Allow the batter to rest for about 5 minutes while the skillet heats up.
- Remove the hot skillet from the oven and add butter, swirling until melted.
- Pour the batter into the skillet, ensuring it’s evenly spread, then sprinkle fresh blueberries on top.
- Bake for 15-18 minutes, or until golden brown and puffed up.
- Remove from oven, dust with powdered sugar, and garnish with fresh blueberries and lemon slices.
- Serve immediately with drizzles of maple syrup or honey!
Notes
This Dutch Baby is perfect for cozy family breakfasts or relaxed weekend brunches.