Lemon Blueberry Dutch Baby
Published: March 31, 2024.
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This Lemon Blueberry Dutch Baby is bursting with fresh berries and bright lemon zest. A year-round favourite that you can have ready in 30 minutes, it will be the star of your next luxurious weekend breakfast or holiday brunch!
A Dutch baby pancake is essentially a popover made with six key ingredients: eggs, butter, milk, flour, sugar and vanilla. This recipe is based on my Brown Sugar Dutch Baby recipe for two.
The eggs are what gives a Dutch baby its custardy texture. The steam generated by the oven is what causes it to magically rise to billowy heights while baking. Taken together, it’s a simple recipe that results in a mostly hands-off, impressive presentation. No hovering over the stove or flipping required.
I always have fresh or frozen blueberries on hand, and this is one of my favourite ways to use them. You can use frozen berries if you have them, or any other kind of berries you like to change it up with the seasons. They get super jammy while baking and truly take this Dutch baby to a whole other level.
Featuring one of my go-to flavour combos, this lemon blueberry Dutch baby is truly a restaurant-worthy Sunday brunch option that you can make at home. Just mix everything together, add the berries and bake it up in a hot cast iron skillet. Enjoy immediately with a good drizzle of maple syrup!
Lemon Blueberry Dutch Baby
Makes 2-4 servings; prep time 10 minutes, cook time 15 minutes.
Ingredients:
4 large eggs
½ cup (125 ml) milk
½ teaspoon (2 ml) pure vanilla extract
2 tablespoons (25 grams) granulated sugar
Zest of one lemon
Pinch of sea salt
½ cup (65 grams) all-purpose flour
1/3 cup (35 grams) blueberries
3 tablespoons (45 grams) butter
Optional: Confectioners’ sugar for dusting
Instructions:
Preheat oven to 450ºF (230ºC).
Whisk eggs together in a medium-sized mixing bowl. In the order listed above, add milk, vanilla, sugar, lemon zest, salt and flour continuing to whisk after each item is added until the batter is smooth and there are no lumps. You can also use a high-speed or immersion blender for this.
Place a 10-inch cast iron skillet in the oven on the middle rack and heat for 5 minutes. Remove skillet from oven and add butter, swirling it around until melted and it covers the bottom. Add blueberries and let sit for 1 minute. Pour in batter, return skillet to oven and bake for 15 minutes until the pancake is fully puffed up and browned. *Do NOT open the oven or the Dutch baby won’t rise properly!
Remove from oven, sprinkle with confectioners’ sugar if using and top with butter, more berries and/or maple syrup as desired. Enjoy!
Notes:
Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Make it dairy free: Both dairy free butter and plant-based milk (I’ve had success with both soy and almond) work well in this recipe.
Skillet: If you don’t have an oven-proof skillet you can also use a 9 or 10-inch glass pie plate.
