This Lemon Blueberry Dutch Baby is a fluffy and delicious pancake that puffs up beautifully in the oven. It’s bursting with fresh blueberries and zesty lemon to brighten your day!
Making this is super easy! You just mix the batter and bake it, then watch it rise like magic! It’s perfect for breakfast or brunch, and who wouldn’t want a slice of this sunshine? ☀️
Key Ingredients & Substitutions
All-purpose flour: This is the base of your batter, giving it structure. If you’re gluten-free, a 1:1 gluten-free baking blend works well!
Whole milk: Full-fat milk creates a rich texture. You can use 2% milk or even almond milk if you’re looking for a dairy-free option!
Eggs: They provide the lift and fluffiness in your Dutch baby. You can substitute flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a vegan version.
Lemon zest: This adds that bright flavor! You can use orange zest instead if you prefer a different citrus note.
Fresh blueberries: Such a fantastic burst of flavor! If you don’t have fresh, frozen blueberries can work too; just make sure to thaw and drain excess moisture.
How Do I Ensure My Dutch Baby Puffs Up Perfectly?
To achieve that impressive puff, start with a hot skillet! Preheating it in the oven is key for creating steam. Here’s how to do it:
- Use a cast iron skillet or oven-proof pan. These retain heat best!
- Make sure to melt the butter thoroughly before adding the batter. It helps the sides crisp up.
- Don’t open the oven door while baking! This keeps the temperature consistent for optimal rising.
- Serve right away, as it will start to deflate after cooling.
These little tips will help you make a Dutch baby that’s golden, puffy, and totally delightful! Enjoy that first slice straight out of the oven!
Lemon Blueberry Dutch Baby for Six
Ingredients You’ll Need:
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 large eggs
- Zest of 1 lemon
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
- Lemon slices, for garnish (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
- Honey or maple syrup, for drizzling (optional)
How Much Time Will You Need?
This delicious Lemon Blueberry Dutch Baby takes about 10 minutes to prepare and 18-22 minutes to bake. In total, you’ll need around 30-35 minutes from start to finish, making it a quick and delightful dish to enjoy anytime!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Place a 10- to 12-inch cast iron skillet or ovenproof pan in the oven to heat up while you make the batter. This will help create that lovely puff in your Dutch baby!
2. Make the Batter:
In a blender or a large bowl, mix together the flour, whole milk, eggs, lemon zest, granulated sugar, salt, and vanilla extract. Blend or whisk the mixture until it’s smooth and slightly frothy. This is the base of your fluffy pancake!
3. Prepare the Skillet:
Once the oven is preheated, carefully remove the hot skillet. Add the butter to the pan and swirl it around to melt it and coat the bottom and sides evenly.
4. Add the Batter and Blueberries:
Pour the prepared batter into the hot skillet over the melted butter. Evenly sprinkle the fresh blueberries on top of the batter. They’ll burst with flavor while baking!
5. Bake the Dutch Baby:
Return the skillet to the oven and bake for 18 to 22 minutes, or until the Dutch baby is puffed up and golden brown around the edges. You want it to look nice and fluffy!
6. Dust and Serve:
Once it’s done baking, carefully remove the skillet from the oven. Dust the top generously with powdered sugar for that sweet touch.
7. Enjoy:
Serve the Dutch baby immediately, topped with whipped cream or a scoop of vanilla ice cream, a drizzle of honey or syrup, and some lemon slices if you like. Slice it into six wedges and dig in!
This dish is best enjoyed fresh from the oven. The edges should be crispy, while the center remains tender with juicy blueberries and a delightful lemony flavor. Enjoy your delicious creation!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well in this recipe. Just make sure to thaw them first and drain any excess moisture to avoid a soggy batter.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop it in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Can I Make This Recipe Gluten-Free?
Yes! You can easily substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum for the best texture!
What Can I Use Instead of Whole Milk?
If you don’t have whole milk, 2% milk or a non-dairy option like almond or oat milk will work just fine. Just avoid anything too low in fat, as it can affect the texture.
