Blueberry Lemon Dutch Baby

Introduction

If you’ve never made a Dutch Baby before, you’re in for a delightful surprise. This Blueberry Lemon Dutch Baby is a fluffy, custard-like oven pancake that rises dramatically in the oven and collapses into golden perfection once served. Bursting with juicy blueberries and the bright zest of fresh lemon, it’s a dish that feels elegant yet is incredibly simple to make. Whether you’re hosting a weekend brunch, making breakfast for a special occasion, or simply craving something warm and cozy, this recipe is sure to become a new favorite in your kitchen.

My recipe story

I first discovered Dutch Baby pancakes years ago at a little café that served them in small cast-iron skillets topped with powdered sugar and fresh berries. It was love at first bite—the combination of pillowy soft center with slightly crisp edges was irresistible. When I started experimenting at home, I knew I wanted to create a version that highlighted my favorite pairing: lemon and blueberries. The citrus adds a refreshing brightness that perfectly balances the sweetness of the blueberries, making it both comforting and vibrant. Over time, this Blueberry Lemon Dutch Baby became a cherished weekend ritual, and now I’m thrilled to share it with you.

Ingredient breakdown

This recipe uses simple pantry staples, but together they create a dish that feels extraordinary. Let’s take a closer look at what makes each ingredient shine.

Eggs: Room-temperature eggs are key to achieving maximum puff in the oven. They give the Dutch Baby its custard-like texture and airy lift.

Milk: Whole milk works best for richness, but 2% can be used if that’s what you have. Like the eggs, make sure it’s at room temperature so the batter blends smoothly.

Flour: All-purpose flour is the base that binds the batter together. Its structure allows the pancake to rise dramatically while still staying tender inside.

Vanilla extract: A splash of vanilla adds warmth and depth, enhancing both the lemon and blueberries.

Lemon zest: Freshly grated lemon zest infuses the pancake with bright, citrusy notes that balance the richness of the eggs and flour.

Blueberries: Sweet, juicy, and slightly tart, they burst as the Dutch Baby bakes, creating little pockets of jammy flavor throughout.

Equipment you’ll need

• 10- or 12-inch cast-iron skillet (or oven-safe skillet)
• Mixing bowl
• Whisk or blender
• Zester or fine grater
• Measuring cups and spoons
• Rubber spatula

Step-by-step directions

1. Preheat the oven and skillet: Place your cast-iron skillet inside the oven and preheat to 425°F (220°C). Heating the pan ensures a golden, puffed pancake with crispy edges. This step mimics the effect of a hot griddle and helps the batter rise immediately once it hits the skillet.
2. Make the batter: In a mixing bowl, whisk together 3 large room-temperature eggs, 3/4 cup of room-temperature milk, 3/4 cup of all-purpose flour, 1/2 teaspoon vanilla extract, and the zest of one lemon. The batter should be smooth and slightly thin. For best results, blend everything in a blender for 20–30 seconds to achieve a lump-free consistency.
3. Add blueberries: Gently fold in about 1/2 to 3/4 cup of fresh blueberries. Be careful not to overmix—you want the berries to stay intact and evenly distributed throughout the batter.
4. Prepare the skillet: Once the oven has preheated, carefully remove the skillet using oven mitts. Add 2–3 tablespoons of butter and swirl it around until fully melted and bubbling. This creates a non-stick surface and infuses the pancake with rich flavor.
5. Pour the batter: Quickly pour the prepared batter into the hot skillet, making sure the blueberries are evenly spread. Place the skillet back in the oven immediately to capture that initial burst of heat needed for the dramatic puff.
6. Bake to perfection: Bake for 18–22 minutes, or until the Dutch Baby has puffed up and turned golden brown around the edges. Avoid opening the oven door while baking, as this may cause it to deflate prematurely.
7. Serve immediately: Once baked, the Dutch Baby will begin to deflate, which is completely normal. Dust with powdered sugar, add extra blueberries, and serve with a drizzle of maple syrup or a dollop of whipped cream.

Variations & substitutions

This recipe is wonderfully flexible. If blueberries aren’t in season, try raspberries, blackberries, or sliced strawberries. For a more indulgent version, sprinkle chocolate chips into the batter. You can also swap the lemon zest for orange zest for a different citrus twist. If you’d like a dairy-free version, use almond or oat milk and coconut oil instead of butter. The base recipe is highly adaptable, making it easy to create your own signature Dutch Baby.

Storage, freezing & make-ahead

A Dutch Baby is best enjoyed fresh from the oven, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a 325°F (160°C) oven for about 8 minutes or until heated through. Freezing isn’t recommended, as the texture becomes soggy once thawed. However, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Just give it a quick whisk before baking.

Serving ideas & pairings

This Blueberry Lemon Dutch Baby pairs beautifully with a variety of toppings and accompaniments. Dust it with powdered sugar and add a squeeze of fresh lemon juice for extra brightness. Serve with a drizzle of maple syrup, honey, or even a spoonful of lemon curd for a luxurious twist. For brunch, pair it with savory dishes like scrambled eggs or bacon for balance. It also works as a light dessert, served with a scoop of vanilla ice cream or whipped cream.

FAQ

Can I make this without a cast-iron skillet?
Yes! Any oven-safe skillet or baking dish will work, but cast iron provides the best rise and crisp edges.

Do I need to use fresh blueberries?
No, frozen blueberries can be used. Just don’t thaw them before adding to the batter, or they may turn the pancake watery.

Why did my Dutch Baby not rise?
This usually happens if your oven or skillet wasn’t hot enough, or if your eggs and milk were too cold.

Can I make this gluten-free?
Yes, substitute an all-purpose gluten-free flour blend. The texture may vary slightly, but it will still puff beautifully.

Is this recipe sweet enough on its own?
The Dutch Baby itself is lightly sweet, relying on toppings like powdered sugar, syrup, or berries to add sweetness to taste.

Final thoughts

This Blueberry Lemon Dutch Baby is proof that simple ingredients can create something extraordinary. It’s a showstopper on the breakfast table, yet requires only a few minutes of hands-on time. Whether you’re making it for a lazy Sunday morning or as the centerpiece of a festive brunch, it will always bring smiles to the table. With its fluffy texture, zesty lemon, and juicy blueberries, it’s a dish you’ll look forward to making again and again. So go ahead—preheat that skillet, gather your ingredients, and treat yourself to this irresistible, fluffy delight.

Blueberry Lemon Dutch Baby

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fluffy oven-baked pancake bursting with juicy blueberries and zesty lemon. Perfect for brunch, breakfast, or a cozy weekend treat.

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Ingredients

Scale 1x2x3x

• 3 large eggs, at room temperature
• 3/4 cup milk, at room temperature
• 3/4 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon (about 2 teaspoons)
• 1/2 cup fresh blueberries
• 2 tablespoons unsalted butter
• 1 tablespoon powdered sugar, for dusting (optional)

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Instructions

1. Preheat oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat. 
2. In a bowl or blender, combine eggs, milk, flour, vanilla, and lemon zest until smooth. 
3. Carefully remove the hot skillet, add butter, and swirl to coat the pan. 
4. Pour in the batter, then scatter blueberries evenly over the top. 
5. Bake for 18–22 minutes, until puffed and golden around the edges. 
6. Dust with powdered sugar, add extra berries, and serve immediately.

Notes

Best enjoyed fresh from the oven. Leftovers can be stored in the fridge for up to 2 days and reheated at 325°F (160°C). Delicious with maple syrup, whipped cream, or lemon curd.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American