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Blueberry Lemon Dutch Baby

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This Dutch baby is crispy on the edges, soft in the center, and bursting with fresh blueberries and zesty lemon. Baked to golden perfection, it’s the ultimate breakfast treat! A unique twist on the traditional pancake, this dish will be sure to impress at any brunch table.

Ingredients

Scale

  1. For the Dutch Baby:

    • 3 large eggs
    • ¾ cup whole milk
    • ¾ cup all-purpose flour
    • 2 tbsp granulated sugar
    • 1 tsp vanilla extract
    • ½ tsp salt
    • Zest of 1 lemon
    • 2 tbsp unsalted butter
    • ½ cup fresh blueberries

    For Topping:

    1. Powdered sugar
    2. Maple syrup or honey
    3. Extra blueberries & lemon zest

Instructions

  • Preheat & Prep:

    • Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it heats up.

  • Make the Batter:

    • In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest. Blend until smooth. Let the batter rest for 10 minutes.

  • Melt & Pour:

    • Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom. Pour the batter into the skillet, and sprinkle blueberries evenly on top.

  • Bake It!:

    • Bake for 18-20 minutes, until puffed and golden brown. Avoid opening the oven door while baking to allow the Dutch baby to rise properly.

 

  • Finish & Serve:

    • Dust with powdered sugar, drizzle with maple syrup or honey, and garnish with extra blueberries and lemon zest. Serve immediately!

Notes

  • Make sure to avoid opening the oven door during the baking process to maintain the puffiness of the Dutch baby.

 

  • For an extra burst of flavor, try adding a touch of cinnamon or nutmeg to the batter.

Nutrition

Find it online: https://grandmarecipesflash.com/blueberry-lemon-dutch-baby/