The Ultimate Fluffy Blueberry Lemon Dutch Baby Recipe

Crafting a delightful blueberry lemon dutch baby promises pure breakfast magic right in your kitchen.

Sunlight streams through the window as sweet aromas begin dancing around your cooking space.

Soft, puffy edges and a golden center await your culinary adventure.

Fresh blueberries nestled within tender pancake-like batter create a morning masterpiece that feels both elegant and comforting.

Whisking ingredients becomes a moment of pure joy, transforming simple components into something extraordinary.

Crisp lemon zest adds bright, unexpected notes that wake up sleepy taste buds.

Savor each bite and let this stunning dutch baby inspire your next weekend breakfast celebration.

Blueberry Lemon Dutch Baby Pancake Guide

• Burst with Flavor: Combining tangy lemon zest and sweet blueberries creates a delightful flavor explosion that dances on your taste buds.
• Perfect for Breakfast Lovers: This Dutch baby transforms ordinary morning meals into a restaurant-quality experience with minimal cooking skills required.
• Minimal Ingredients, Maximum Impact: Using basic pantry staples, you can craft a stunning breakfast centerpiece that looks and tastes incredibly impressive.
• Quick Crowd-Pleaser: One skillet recipe delivers a stunning puffy pancake that serves multiple people, making it ideal for family gatherings or weekend brunches.

Ingredients for Blueberry Lemon Dutch Baby

• Eggs: Rich and protein-packed base that provides structure and helps the Dutch baby rise.
• Milk: Adds moisture and helps create a smooth, creamy batter.
• Flour: The essential ingredient that gives the Dutch baby its classic puffy texture.
• Blueberries: Fresh, sweet berries that add bursts of flavor and natural sweetness.

• Sugar: Provides a light sweetness to balance the tangy lemon.
• Vanilla Extract: Adds a warm, comforting background flavor.
• Lemon Zest: Brings bright, citrusy notes that complement the blueberries.
• Salt: Enhances and balances the overall flavor profile.

• Butter: Helps create a golden, crispy exterior and prevents sticking.
• Powdered Sugar, Maple Syrup or Honey, Extra Blueberries, Extra Lemon Zest: Provide additional sweetness, garnish, and visual appeal when serving.

How to Make Blueberry Lemon Dutch Baby

Step 1: Warm Up the Kitchen

Fire up your oven to a toasty 425F (220C). Slide your trusty 10-inch cast-iron skillet inside to get nice and hot while the oven preheats.

Step 2: Blend the Magic Mixture

• Eggs
• Milk
• Flour
• Sugar
• Vanilla extract
• Salt
• Lemon zest

Blast everything together until silky smooth. Let the batter chill and rest for 10 minutes to develop its flavor superpowers.

Step 3: Prepare the Sizzling Skillet

Carefully pull out the scorching hot skillet from the oven. Drop in butter and swirl it around to coat the bottom completely.

Pour your dreamy batter into the pan, then sprinkle fresh blueberries across the top like little flavor gems.

Step 4: Create Puffy Perfection

Slide the skillet back into the oven and bake for 18-20 minutes.

Watch for a gorgeous golden-brown color and a dramatic puffy rise. Keep that oven door closed to help your Dutch baby reach its full, fluffy potential.

Step 5: Dress and Devour

Once out of the oven, give your masterpiece a dusting of powdered sugar. Drizzle with maple syrup or honey.

Scatter some extra blueberries and a sprinkle of lemon zest on top. Serve immediately and watch everyone’s eyes light up!

Tips for Perfect Dutch Baby Pancake

• Let the batter rest for 10 minutes to allow flour to absorb liquid, ensuring a more stable and puffier Dutch baby.
• Use a cast-iron skillet for even heat distribution and crispy edges that create the perfect texture.
• Gently scatter blueberries across the batter's surface to prevent them from sinking and ensure even flavor in every bite.
• Keep oven door closed during baking to maintain consistent heat and help the Dutch baby rise dramatically without collapsing.
• Serve immediately after baking to enjoy the maximum height, crispy edges, and spectacular puffy appearance.

Variations of Blueberry Lemon Dutch Baby Pancake

• Berry Bonanza: Swap blueberries with mixed berries like raspberries, blackberries, and strawberries for a colorful fruit medley.
• Tropical Paradise: Replace blueberries with diced mango and add a sprinkle of shredded coconut for a summery breakfast experience.
• Chocolate Dream: Fold in chocolate chips with the blueberries and dust with cocoa powder instead of powdered sugar for a decadent version.
• Nutty Crunch: Sprinkle chopped almonds or pecans over the batter before baking to add a delightful textural element and extra flavor.

Pairings That Go with Blueberry Lemon Dutch Baby

• Pair with Creamy Mascarpone Whipped Cream: Elevate the Dutch baby by whipping mascarpone with heavy cream and a touch of honey for a luxurious, silky topping that complements the tangy lemon and sweet blueberries.
• Sip Lavender Earl Grey Tea: Brew a fragrant Earl Grey with subtle lavender notes to echo the citrusy brightness and provide a sophisticated, aromatic counterpoint to the rich breakfast dish.
• Match with Crisp Champagne Mimosa: Create a light, bubbly mimosa using fresh orange juice and chilled champagne to cut through the richness and add a celebratory morning flair.

Best Storage for Dutch Baby Pancakes

Store leftover Dutch baby in an airtight container for up to 2 days. Keep it in the refrigerator to maintain freshness and prevent bacterial growth.

Warm the Dutch baby in a preheated 350F (175C) oven for 5-7 minutes. Wrap loosely in aluminum foil to prevent drying out and maintain its original texture.

Reheat individual slices for 20-30 seconds on medium power. Be cautious to avoid overcooking, which can make the dish rubbery and tough.

For best results, briefly toast reheated slices in a skillet over medium heat for 1-2 minutes to restore some of the original crispiness and warmth.

FAQs

• What is a Dutch baby?

A Dutch baby is a large, puffy pancake that’s baked in the oven instead of cooked on a stovetop. It rises dramatically and has a custard-like texture with crispy edges.

• Why do I need to preheat the skillet?

Preheating the skillet ensures a crispy, golden exterior and helps the Dutch baby rise properly by creating instant heat when the batter is poured in.

• Can I make this recipe without a blender?

Yes, you can use a whisk and mix the ingredients thoroughly in a bowl. Just ensure there are no lumps in the batter and whisk until smooth.

• Is this recipe good for breakfast or dessert?

This Blueberry Lemon Dutch Baby works perfectly for both breakfast and dessert, offering a versatile and delicious option that can be enjoyed any time of day.

Blueberry Lemon Dutch Baby Recipe

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4.8 from 26 reviews

• Total Time: 40 minutes
• Yield: 2 1x

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Description

Delightful blueberry lemon dutch baby pancake combines zesty citrus with sweet berries in a puffy, golden skillet sensation. Crisp edges and custardy center make this breakfast treat a crowd-pleasing centerpiece you’ll want to savor slowly.

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Ingredients

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Blueberry Ingredients:

• 1/2 cup fresh blueberries
• Extra blueberries for topping

Main Ingredients:

• 3 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Zest of 1 lemon

Topping Ingredients:

• Powdered sugar
• Maple syrup or honey
• Extra lemon zest

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Instructions

1. Position a 10-inch cast-iron skillet in the oven and heat to 425F (220C), allowing the pan to warm thoroughly for about 10 minutes.
2. Blend eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest in a blender until completely smooth and uniform in texture.
3. Allow the batter to rest and settle for 10 minutes, which helps develop a more consistent consistency.
4. Remove the scorching hot skillet from the oven and quickly swirl melted butter across the bottom to create a non-stick surface.
5. Gently pour the rested batter into the butter-coated skillet, ensuring even distribution.
6. Scatter fresh blueberries across the surface of the batter, dispersing them evenly for consistent flavor in each slice.
7. Slide the skillet back into the preheated oven and bake for 18-20 minutes until the edges rise dramatically and turn golden brown.
8. Resist opening the oven door during baking to maintain consistent heat and allow proper rising of the Dutch baby.
9. Once removed from the oven, immediately dust with powdered sugar and drizzle with maple syrup or honey.
10. Garnish with additional fresh blueberries and a sprinkle of lemon zest for bright, citrusy notes.
11. Serve the Dutch baby right away while it’s puffy, hot, and at its most impressive height.

Notes

• Ensure the cast-iron skillet is scorching hot before adding butter to achieve that signature crispy, golden-brown exterior.
• Rest the batter for exactly 10 minutes to allow flour to hydrate, creating a smoother, more consistent texture.
• Frozen blueberries work perfectly if fresh aren’t available, just don’t thaw them before adding to prevent excess moisture.
• For a gluten-free version, swap all-purpose flour with almond or oat flour, maintaining the same measurement.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 320 kcal
• Sugar: 15 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 195 mg