Description
Discover the best Blueberry Lemon Dutch Baby recipe with easy steps and tips for a fluffy zesty breakfast treat packed with fresh fruit flavors
3 large eggs2/3 cup whole milk2/3 cup all-purpose flour1 tablespoon granulated sugar1 teaspoon vanilla extractZest of 1 lemon2 tablespoons unsalted butter1 cup fresh blueberriesPowdered sugar, for dustingFresh lemon juice (optional)
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside to heat up along with the oven.In a blender or mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla, and lemon zest until the batter is smooth and bubbly.Carefully remove the hot skillet from the oven. Add the butter and swirl it around until it melts completely and starts to foam.Pour the batter into the sizzling skillet, then scatter the blueberries evenly over the top.Bake uncovered for 18–22 minutes until puffed and golden brown around the edges. The center should still be custardy with a slight jiggle.Remove from oven and dust heavily with powdered sugar. A gentle squeeze of fresh lemon juice over the top is divine at this point.Serve immediately while it’s warm and puffed up. - Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 10 g
- Fat: 14 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
Keywords: Dutch baby, blueberry, lemon, breakfast, brunch, fluffy pancake, easy recipe, gluten-free option, brunch recipe
