Blueberry Lemon Dutch Baby

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Imagine a pancake and a popover had a baby, and that baby was kissed by lemon zest and bursting with juicy blueberries. That, my friend, is the magic of a Blueberry Lemon Dutch Baby. It puffs up dramatically in the oven, golden brown with crispy edges and a custardy center that soaks up all the syrup, powdered sugar, or lemon glaze you throw its way.

Whether you’re planning a cozy brunch, surprising someone with breakfast in bed, or just need a reason to whip out your cast iron skillet, this recipe is delightfully simple yet impressively beautiful. The combination of tart lemon and sweet blueberries brightens each bite, making it perfect for spring mornings or anytime you crave a little sunshine on your plate.

Why You’ll Love This Blueberry Lemon Dutch Baby

It comes together in one bowl and one skillet. The batter is easy to blend and even easier to pour. No standing at the stove flipping pancakes for 30 minutes. This Dutch Baby practically makes itself. Plus, the lemon zest adds a bright zing that balances the sweetness of the blueberries. It’s the kind of breakfast that makes everyone stop talking for a second, just to enjoy how good it is.

What Kind of Skillet Should I Use?

To get that puffed-up, golden finish, a cast iron skillet is your best friend. It holds heat evenly and helps the batter rise dramatically. If you don’t have one, any oven-safe, heavy-bottomed pan will do the trick. Just make sure it’s hot before the batter goes in—that’s the secret to the Dutch Baby’s signature rise.

Ingredients for the Blueberry Lemon Dutch Baby

This Blueberry Lemon Dutch Baby is all about fresh, bright flavors and simple pantry ingredients coming together to make something spectacular. You probably have most of what you need already. Just be sure to use fresh lemon zest and ripe blueberries for the best results.

• Eggs
• Milk
• All-purpose flour
• Granulated sugar
• Vanilla extract
• Lemon zest
• Salt
• Butter
• Fresh blueberries
• Powdered sugar (for topping, optional)

Each ingredient plays its part in building flavor and structure. The eggs give the Dutch Baby its dramatic rise, while flour and milk create the custard-like base. Lemon zest adds brightness, and butter ensures crisp edges. The blueberries, of course, are the star.

How To Make the Blueberry Lemon Dutch Baby

Step 1: Preheat and Prepare the Skillet

Start by preheating your oven to 425°F. Place your cast iron skillet in the oven while it preheats—this ensures it’s hot enough to give the batter that signature puff.

Step 2: Make the Batter

In a blender or mixing bowl, combine the eggs, milk, flour, sugar, vanilla, lemon zest, and a pinch of salt. Blend or whisk until smooth and well combined. The batter should be thin and pourable.

Step 3: Melt the Butter

Carefully remove the hot skillet from the oven and add the butter, swirling it around to coat the bottom and sides completely. It should sizzle instantly.

Step 4: Pour and Add Blueberries

Quickly pour the batter into the skillet, then scatter the blueberries on top. They’ll sink slightly but that’s exactly what you want.

Step 5: Bake Until Puffy and Golden

Return the skillet to the oven and bake for 18 to 22 minutes, or until the Dutch Baby is puffed up and deeply golden on the edges.

Step 6: Finish and Serve

Remove from the oven and dust with powdered sugar, or drizzle with syrup or lemon glaze. Slice into wedges and serve immediately while it’s still warm and airy.

How to Serve and Store Your Dutch Baby

This Blueberry Lemon Dutch Baby is best served fresh out of the oven while it’s still puffed and golden. It naturally deflates as it cools, but that won’t stop it from tasting absolutely dreamy. Serve it warm, dusted with powdered sugar or drizzled with lemon glaze or maple syrup. You can even add a scoop of Greek yogurt or whipped cream if you want a richer bite.

If you happen to have leftovers (which is rare!), store them in an airtight container in the fridge. Reheat in a low oven or toaster oven to bring back some of that crisp texture. This recipe feeds about 4 people, depending on how generous the slices are.

What to Serve With Blueberry Lemon Dutch Baby?

Fresh Berries and Mint

Pair with a small bowl of mixed berries tossed with fresh mint and a splash of lemon juice for a refreshing side.

Crispy Bacon or Breakfast Sausage

The savory saltiness balances out the sweet and tart flavors of the Dutch Baby.

Greek Yogurt with Honey

Spoonfuls of creamy yogurt with a drizzle of honey complement the tartness of the lemon beautifully.

Lemon-Infused Iced Tea

A cool glass of lightly sweetened lemon tea mirrors the citrus notes and refreshes the palate.

Scrambled Eggs or Omelette

Add protein to the meal with a soft scramble or a fluffy omelette filled with herbs and cheese.

Toasted Nuts

Sprinkle chopped toasted almonds or pecans on top of the Dutch Baby or on the side for a little crunch.

Roasted Breakfast Potatoes

If you want something heartier, roasted potatoes seasoned with herbs and garlic make a great addition.

Want More Brunch Recipes with a Fruity Twist?

If this Blueberry Lemon Dutch Baby brightened your day, here are more vibrant and cozy recipes you might love:

• Blueberry Cottage Cheese Breakfast Bake for a protein-rich start that keeps you full.
• Strawberry Cinnamon Rolls if you’re in the mood for soft dough spiraled with sweet berry goodness.
• Warm and Cozy Apple Crisp for a classic dessert-turned-brunch that comforts with every spoonful.
• Pumpkin Bread With Maple Cream Cheese Filling when fall flavors call your name.

Save This Recipe For Later

📌 Save this recipe to your Pinterest breakfast or brunch board so it’s easy to find when that blueberry lemon craving hits again.

Tried this one? Let me know in the comments how it turned out. Did you use fresh or frozen berries? Add a glaze or go classic with powdered sugar?

I love hearing your takes and tweaks—it’s what makes sharing recipes so much fun.

Explore beautifully curated health-boosting drinks and sweet treats on Zoe Recipes on Pinterest and find more dishes that bring comfort and color to your kitchen: Zoe Recipes on Pinterest.

Conclusion

This Blueberry Lemon Dutch Baby is your ticket to a brunch that feels luxurious without being labor-intensive. With its crisp edges, custardy center, and bursts of berry brightness, it’s sure to become one of your go-to weekend winners. Whether you’re making it for guests or just a cozy morning for yourself, it’s always worth the (minimal) effort.

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