Lemon Blueberry Dutch Baby

Last updated on September 29th, 2025

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.

Here’s everything you’ll need to make this lemon blueberry Dutch baby

• 4 large eggs
• ½ cup (125 g) milk (sub dairy free)
• 1 teaspoon (5 ml) vanilla
• 2 tablespoons (25 g) granulated sugar
• Zest of one lemon
• Pinch kosher or fine sea salt
• ½ cup (65 g) all-purpose flour
• 1/3 cup (35 g) blueberries
• 3 tablespoons (45 g) butter (sub dairy free)
• Optional: Confectioners’ sugar for dusting

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!

5 more favourite blueberry recipes

Lemon Blueberry Quick Bread

Bakery Style Blueberry Muffins

Buttermilk Blueberry Breakfast Cake

Lemon Blueberry Scones

Blueberry Cardamom Cream Cheese Galette

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Lemon Blueberry Dutch Baby

This lemon blueberry Dutch baby is bursting with fresh berries and bright lemon zest. A year-round favourite you can have ready in 30 minutes, it will be the star of your next luxurious weekend breakfast or holiday brunch!

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Course: Breakfast

Keyword: blueberry, dutch baby, pancake

Servings: 2 to 4 servings

Equipment

• Whisk
• Mixing bowl
• Fine grater/zester
• 10-inch cast iron skillet

Ingredients

• 4 large eggs
• ½ cup milk sub dairy free
• 1 teaspoon vanilla
• 2 tablespoons granulated sugar
• Zest of one lemon
• Pinch kosher or fine sea salt
• ½ cup all-purpose flour
• 1/3 cup blueberries
• 3 tablespoons butter sub dairy free
• Optional: Confectioners’ sugar for dusting

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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.