This Lemon Blueberry Dutch Baby is a fluffy pancake that puffs up beautifully in the oven. It’s bursting with juicy blueberries and zesty lemon flavor—perfect for breakfast or brunch!
I love how easy it is to make. Just whisk, pour, and bake! Plus, it looks so fancy that guests will think you’re a breakfast pro. Who doesn’t love an impressive dish like this? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the Dutch baby, giving it structure. If you need a gluten-free option, you can use a gluten-free all-purpose blend, which works quite well.
Whole Milk: Whole milk adds richness, but you can substitute it with 2% milk or almond milk for a lighter version. Oat milk would also work nicely here.
Eggs: The eggs help create that fluffy texture. You could use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan option, but the result will be different.
Lemon Zest: Lemon zest gives this dish its fresh flavor. If you don’t have lemons, orange zest can provide a different but equally delightful taste.
Fresh Blueberries: While fresh blueberries taste the best, you can easily use frozen berries. Just sprinkle them in frozen without thawing to avoid sogginess!
How Do You Get a Perfectly Puff Dutch Baby?
The trick to a great Dutch baby is all about the oven temperature and timing. Preheating your skillet ensures the batter puffs up perfectly. Here are some steps to help you achieve that:
- Make sure your skillet is preheated to get that initial sizzle when the batter hits the skillet.
- Don’t open the oven door too early! This can deflate the Dutch baby. Wait until it has baked for at least 20 minutes.
- Watch for the golden brown edges; they indicate it’s ready to come out.
Let it rest for a minute after baking, but serve it warm to enjoy its fluffy goodness. Trust me, it’s worth the wait!
Lemon Blueberry Dutch Baby for Six
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole milk
- 6 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 2 cups fresh blueberries
- Powdered sugar, for dusting
- Lemon slices, for garnish (optional)
- Whipped cream or crème fraîche, for serving (optional)
How Much Time Will You Need?
This delicious Lemon Blueberry Dutch Baby will take you about 10 minutes to prepare, and then you’ll bake it for 20-25 minutes. In total, expect it to take around 35-40 minutes before you can enjoy this scrumptious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). It’s important to have a hot oven, so place a large cast iron skillet (about 12 inches) or two smaller skillets in there to heat up while you prepare the batter.
2. Mix the Batter:
In a large mixing bowl or blender, add the flour, whole milk, eggs, granulated sugar, salt, lemon zest, and vanilla extract. Whisk everything together or blend until the mixture is smooth and well combined. You want it to be lump-free!
3. Prepare the Skillet:
Carefully take the hot skillet(s) out of the oven. Add 3 tablespoons of butter to each skillet. Swirl it around until the butter is fully melted and coats the bottom and sides. This helps give your Dutch baby that nice golden color!
4. Pour the Batter:
Next, pour the batter evenly into the hot skillet or divide it up between the skillets. It’s important that the skillet is hot for the best puff!
5. Add the Blueberries:
Now it’s time for the blueberries! Sprinkle them evenly over the batter, spreading them out so you get delicious bites of fruit all throughout.
6. Bake:
Place the skillet(s) back into the oven and bake for 20-25 minutes. You’ll know it’s ready when it’s puffed up and golden brown around the edges. Don’t peek too early, or it might not rise as beautifully!
7. Serve:
Once it’s baked, carefully remove it from the oven. The Dutch baby will deflate a little as it cools—this is completely normal! Dust it generously with powdered sugar and add a dollop of whipped cream or crème fraîche if you like.
8. Garnish:
For extra flair, garnish with lemon slices for a lovely presentation. Serve it warm and enjoy cutting into wedges to serve six hungry guests!
Enjoy your fluffy, tangy Lemon Blueberry Dutch Baby! It’s a delicious way to start the day or to impress your brunch guests!
Can I Use Other Berries Instead of Blueberries?
Absolutely! You can substitute blueberries with raspberries, blackberries, or strawberries. Just keep in mind that you may need to adjust the amount slightly based on the sweetness of the substitute berries.
How Do I Store Leftovers?
If you have leftovers, let the Dutch baby cool completely, then store it in an airtight container in the fridge for up to 2 days. To reheat, pop it back in a warm oven for a few minutes until warmed through.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead! Mix all ingredients and store the batter in the fridge for up to 24 hours. Just remember to let it come to room temperature before pouring it into the hot skillet for baking.
What Should I Serve with My Dutch Baby?
This dish is delicious on its own, but you can enhance it by serving with a side of maple syrup, honey, or fresh fruit. A sprinkle of additional lemon zest on top adds a nice touch as well!