Blueberry Lemon Dutch Baby
A delightful and fluffy Dutch Baby pancake infused with fresh blueberries and zesty lemon. This simple baked pancake is perfect for brunch or a special breakfast treat.
Equipment
- 1 large oven-safe skillet preferably cast iron
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
Ingredients
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup whole milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest About 1 tablespoon from one lemon.
- ¼ teaspoon salt
- 1 cup fresh blueberries Can substitute with frozen, do not thaw.
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C). Place your skillet in the oven to heat while you prepare the batter.
- In a mixing bowl, whisk together the eggs until well beaten.
- Add flour, milk, sugar, vanilla extract, lemon zest, lemon juice, and salt to the beaten eggs. Whisk until the mixture is smooth and well combined.
- Carefully remove the hot skillet from the oven. Add the unsalted butter to the skillet and swirl it around to melt and coat the bottom.
- Pour the batter into the skillet over the melted butter. Sprinkle the fresh blueberries evenly on top of the batter.
- Return the skillet to the oven and bake for 18-20 minutes, or until the pancake is puffed and golden brown.
- Once baked, remove from the oven and let it cool for a minute. Serve warm, optionally dusted with powdered sugar and extra lemon wedges on the side.
Notes
You can substitute fresh blueberries with frozen ones if needed, but do not thaw them before adding to the batter.
For an extra touch, consider serving with whipped cream or maple syrup.
This recipe can be easily doubled if you're entertaining a larger group. Adjust the cooking time as needed to ensure it's fully cooked through.