Description
This Blueberry Lemon Dutch Baby is a delightful oven-baked pancake with a light, airy texture and a vibrant lemon flavor complemented by fresh blueberries. Perfect for breakfast or brunch, it’s served warm with a dusting of powdered sugar, a drizzle of maple syrup, and optional fresh mint for a refreshing finish.
Ingredients
Scale
For the Dutch Baby:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
For Topping:
- Powdered sugar, for dusting
- Maple syrup, for drizzling
- Additional fresh blueberries
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron or oven-safe skillet in the oven to heat up. This ensures the pan is hot enough to create the Dutch baby’s signature puff.
- Prepare the batter: In a bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, lemon zest, and salt until the batter is smooth and free of lumps. This mixture forms the base of the Dutch baby.
- Heat the butter: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl the pan gently to melt the butter and coat the bottom and sides evenly.
- Add the batter and blueberries: Pour the prepared batter into the hot skillet and evenly sprinkle the fresh blueberries on top. The hot butter helps the batter start cooking immediately, aiding in the rise.
- Bake: Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed up and the edges turn golden brown.
- Garnish and serve: Remove the Dutch baby from the oven, dust it with powdered sugar, drizzle with maple syrup, and garnish with additional fresh blueberries and mint leaves if desired. Serve immediately for the best texture and flavor.
Notes
- Ensure the skillet is very hot before adding the batter to achieve the characteristic puff and crisp edges.
- You can substitute whole milk with any milk alternative, but it may slightly affect texture.
- For a dairy-free version, use oil or a plant-based butter alternative.
- Fresh blueberries can be replaced with other fresh berries or fruits.
- Serve immediately as Dutch babies deflate as they cool.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
