Description
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
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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:
- Powdered sugar
- Maple syrup or honey
- Extra blueberries & lemon zest
Instructions
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Preheat & Prep:
- Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it heats up.
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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.
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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.
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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.
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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
- Serving Size: 1 slice
- Calories: 220
- Sugar: 11g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg