Description
This Blueberry Lemon Dutch Baby recipe is a stunning brunch option with crisp edges, a custardy center, and bright lemon and blueberry flavors. Perfect for weekend mornings, it’s easy, elegant, and crowd-pleasing. A one-skillet pancake meets popover treat that’s ready in under 30 minutes.
Ingredients
3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup fresh blueberries
Powdered sugar (for topping, optional)
Instructions
1. Preheat your oven to 425°F. Place a cast iron skillet in the oven while it heats.
2. In a blender or bowl, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend or whisk until smooth.
3. Carefully remove the skillet, add butter, and swirl to coat.
4. Pour the batter into the skillet and scatter blueberries over the top.
5. Bake for 18 to 22 minutes, until puffed and golden brown.
6. Remove, dust with powdered sugar or drizzle with syrup or glaze. Slice and serve warm.
Notes
Make sure the skillet is very hot before adding the batter for maximum puff.
Fresh lemon zest makes all the difference—don’t skip it!
Use fresh blueberries for the best texture, but frozen can work too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg