Sweet Sunrise: Blueberry Lemon Dutch Baby Recipe That Dazzles

A fluffy blueberry lemon dutch baby pancake promises pure morning magic for breakfast enthusiasts.

Crisp edges and tender centers make this dish irresistible.

Sweet berries dance alongside bright citrus notes in a skillet-baked marvel.

Delicate puffs rise dramatically from humble ingredients with incredible ease.

Seasonal blueberries bring natural sweetness while lemon zest adds unexpected complexity.

Elegant yet simple, this recipe welcomes home cooks of every skill level.

Whip up this stunning breakfast and watch everyone gather around with excitement.

Blueberry Lemon Dutch Baby Everyone Keeps Requesting

• Quick Family Breakfast Delight: Perfect weekend morning treat that takes minimal effort but delivers maximum wow factor.
• Fast Prep Magic: Blender method means you'll have breakfast ready in under 30 minutes with super simple ingredients everyone loves.
• Versatile Serving Style: Customize with multiple topping options like powdered sugar, lemon curd, or maple syrup, making it adaptable for different taste preferences.
• Restaurant-Quality Impressive Presentation: Creates a stunning, puffy golden centerpiece that looks professionally made but is actually incredibly easy to create at home.

Blueberry Lemon Dutch Baby: Ingredient Breakdown

• Eggs: Provides structure and richness to the Dutch baby pancake.
• Milk: Helps create a smooth, light batter with perfect consistency.
• All-Purpose Flour: Gives the pancake its classic fluffy and puffy texture.

• Vanilla Extract: Adds warm, sweet background flavor to the batter.
• Lemon Zest: Brings bright, citrusy notes that complement the blueberries.
• Sugar: Provides subtle sweetness and helps with golden browning.
• Salt: Balances and enhances overall flavor profile.

• Blueberries: Fresh berries add burst of juicy sweetness and color.
• Butter: Creates crispy edges and prevents sticking in the skillet.
• Powdered Sugar: Optional light dusting for extra sweetness.
• Lemon Curd: Optional tangy spread that matches the lemon zest.
• Maple Syrup: Optional classic pancake topping for additional sweetness.

Dutch Baby Pancake Baking in Blueberry-Lemon Style

Step 1: Warm Up the Oven and Skillet

Fire up your oven to a toasty 425°F.

Place a sturdy cast iron skillet inside to get super hot while the oven preheats.

Step 2: Whip Together the Magical Batter

• Eggs
• Milk
• Flour
• Vanilla extract
• Lemon zest
• Sugar
• Salt

Blend everything until the mixture looks smooth and frothy like a cloud.

Step 3: Get the Skillet Ready

Pull out the scorching hot skillet from the oven.

Drop in butter and swirl it around to coat every inch of the pan.

Step 4: Sprinkle in the Berries

Pour your fluffy batter into the buttery skillet.

Scatter fresh blueberries across the top, letting them sink slightly into the mixture.

Step 5: Bake to Golden Perfection

Slide the skillet back into the oven.

Bake for 15-20 minutes until the edges puff up and turn a gorgeous golden brown color.

Step 6: Serve and Enjoy

Carefully remove the Dutch baby from the oven.

Flip it onto a serving plate.

Top with a dusting of powdered sugar, drizzle of lemon curd, or splash of maple syrup.

Dig in while it’s hot and enjoy your stunning breakfast creation!

More Tricks for Blueberry Lemon Dutch Baby

• Use a pastry brush to evenly spread melted butter across the skillet, ensuring every inch gets golden and prevents sticking.
• Gently sprinkle blueberries across the batter surface to create a balanced, beautiful presentation and prevent berry sinking.
• Allow ingredients like eggs and milk to reach room temperature before blending for smoother, more consistent batter texture.
• Experiment with different citrus zests like orange or lime to create unique flavor variations of this classic Dutch baby.
• Substitute regular flour with gluten-free flour blend for those with dietary restrictions, maintaining similar texture and taste.

Save Blueberry Lemon Dutch Baby for Later

• Store leftover Dutch baby in an airtight container for up to 2 days in the refrigerator, preventing moisture loss and maintaining texture.
• Warm slice at 350°F for 5-7 minutes, ensuring crispy edges and restored puffiness without drying out the pancake.
• Quickly reheat individual slices for 15-20 seconds, but expect slightly softer texture compared to oven method.
• Not recommended due to delicate texture and potential soggy results when thawed.

Blueberry Lemon Dutch Baby Pairings

• Enhance Sweet Citrus Harmony: Pair this blueberry lemon Dutch baby with a crisp prosecco or light sparkling white wine that complements the bright citrus and sweet berry flavors.
• Elevate Morning Indulgence: Serve alongside a lavender Earl Grey tea, which adds elegant floral notes that beautifully enhance the lemon and blueberry profile.
• Craft Complementary Breakfast Sides: Add a side of honey-drizzled Greek yogurt to provide creamy contrast and balance the Dutch baby's rich, puffy texture while introducing subtle tangy undertones.
• Create Flavor-Boosting Garnish: Sprinkle fresh mint leaves on top to introduce a refreshing herbal element that cuts through the sweetness and adds a vibrant, aromatic dimension to the dish.

Dutch Baby with New Fruit Combinations

• Gluten-Free Blueberry Lemon Dutch Baby: Replace wheat flour with almond or coconut flour for a gluten-free alternative that maintains a light, fluffy texture.
• Dairy-Free Version: Swap milk with unsweetened almond or oat milk, and use coconut oil instead of butter to create a lactose-free option.
• Low-Sugar Adaptation: Substitute sugar with monk fruit sweetener or stevia, and use fresh berries sparingly to reduce overall sugar content while keeping the bright flavor profile.
• Vegan Modification: Use flax eggs or aquafaba as an egg replacement, select plant-based milk, and choose a vegan butter alternative to create a completely plant-based Dutch baby pancake.

FAQs

• What makes a Dutch Baby different from a regular pancake?

A Dutch Baby is baked in the oven in a hot skillet, creating a dramatic puffy texture with crispy edges, unlike stovetop pancakes which are cooked on a griddle. It rises dramatically and has a more custard-like interior.

• Can I make this recipe without a blender?

Yes, you can use a whisk and mix the ingredients in a large bowl. Whisk vigorously to incorporate air and create a smooth batter, ensuring no flour lumps remain. The key is to blend the ingredients thoroughly.

• Is a cast iron skillet mandatory for this recipe?

While cast iron works best for even heat distribution and creating crispy edges, you can use any ovenproof skillet or pan that can withstand high oven temperatures. Just ensure the pan is completely oven-safe.

• How do I know when the Dutch Baby is perfectly cooked?

Look for golden brown, puffy edges that have risen significantly from the pan’s sides. The center should be set but slightly custardy. It will typically take 15-20 minutes at 425°F, and it deflates quickly after removing from the oven.

Blueberry Lemon Dutch Baby Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Delightful blueberry lemon dutch baby pancake offers a sunshine-kissed breakfast experience with its golden, puffy edges and tangy fruit notes. Crisp skillet-baked perfection invites you to savor each delectable, pillowy bite of this elegant morning treat.

---

Ingredients

Scale 1x2x3x

Blueberries and Lemon Dutch Baby Ingredients:

Main Ingredients:

• 3 large eggs, at room temperature
• 3/4 cup (180 milliliters) milk, at room temperature
• 1 cup (150 grams) fresh or frozen blueberries

Dry Ingredients:

• 3/4 cup (95 grams) all-purpose flour
• 1 tablespoon (12.5 grams) sugar
• 1/4 teaspoon kosher salt

Flavor Enhancers:

• 1/2 teaspoon vanilla extract
• Zest of 1 lemon (about 2 teaspoons)
• 3 tablespoons (45 grams) unsalted butter

Serving Options:

• Powdered sugar
• Lemon curd
• Maple syrup

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the culinary workspace by positioning the oven rack in the center and heating to 425°F. Select a robust cast iron skillet and allow it to warm alongside the oven.
2. Craft a luxurious batter by transforming eggs, milk, flour, vanilla, lemon zest, sugar, and salt into a silky, aerated mixture using a blender until completely smooth.
3. Extract the scorching skillet from the oven and swiftly introduce butter, rotating the pan to create a comprehensive golden coating across its surface.
4. Gently cascade the velvety batter into the heated skillet, ensuring an even distribution. Artfully scatter fresh blueberries across the liquid landscape.
5. Transfer the skillet back into the oven’s embrace, allowing the Dutch baby to transform for approximately 15-20 minutes. Monitor until the edges elevate dramatically and acquire a rich, caramelized bronze hue.
6. Carefully extract the puffy creation from the oven. Swiftly invert onto a waiting serving plate, revealing its gorgeous golden architecture.
7. Embellish with a delicate snowfall of powdered sugar, dollops of tangy lemon curd, or a drizzle of maple syrup, inviting guests to personalize their culinary experience.

Notes

• Ensure the skillet is scorching hot before adding batter to achieve maximum puffiness and crispy edges.
• Use fresh or frozen blueberries, but if using frozen, do not thaw to prevent excess moisture in the dish.
• Experiment with alternative flour types like almond or gluten-free blend for dietary modifications.
• Add a pinch of cinnamon or cardamom to the batter for an extra flavor dimension that complements the lemon and blueberries.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 6 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 180 mg