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Blueberry Lemon Dutch Baby Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 30 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Lemon Dutch Baby is a light and airy baked pancake that’s bursting with fresh blueberries and zesty lemon flavor. Perfect for a delicious breakfast or brunch, it puffs up beautifully in the oven, creating crispy edges and a tender center. Finished with a dusting of powdered sugar, it’s a simple yet elegant dish that can be served alongside syrup or yogurt for an extra special touch.

Ingredients

Wet Ingredients

  • 3 large eggs at room temperature
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest

Additional Ingredients

  • 1 cup fresh blueberries
  • Powdered sugar for serving

Instructions

  1. Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet inside to heat thoroughly while you prepare the batter. This ensures the butter melts immediately and the batter sizzles upon contact, creating crispy edges.
  2. Prepare the Batter: In a blender or mixing bowl, combine the eggs, whole milk, all-purpose flour, granulated sugar, salt, vanilla extract, lemon zest, and fresh lemon juice. Blend or whisk vigorously until the batter is smooth and free of lumps, ensuring a light and airy Dutch baby.
  3. Melt Butter in Hot Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the skillet and swirl it around until fully melted and evenly coats the pan. This step is crucial for preventing sticking and adding rich flavor.
  4. Combine and Add Blueberries: Pour the prepared batter into the buttered skillet, then evenly scatter the fresh blueberries over the top. The berries will bake into the pancake, offering bursts of fresh tartness in every bite.
  5. Bake the Dutch Baby: Return the skillet to the preheated oven and bake for 18 to 22 minutes. Bake until the Dutch baby is puffed up, golden brown on the edges, and set in the center. Avoid opening the oven door during baking to maintain the puffed texture.
  6. Serve: Remove the Dutch baby from the oven, dust generously with powdered sugar, and serve immediately. For added flavor, you can offer maple syrup, honey, or yogurt on the side.

Notes

  • For extra lemon flavor, sprinkle additional lemon zest on top before serving.
  • Frozen blueberries can be used without thawing; however, baking time may need to be extended slightly to accommodate the extra moisture.
  • Serve with maple syrup, honey, or yogurt for added sweetness and creaminess.
  • Be cautious when handling the hot skillet to avoid burns.

Find it online: https://slsrecipes.com/blueberry-lemon-dutch-baby-recipe/