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Blueberry Lemon Dutch Baby


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

Description

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


Ingredients

Scale
  • 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)

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