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Fresh Lemon-Blueberry Dutch Baby Recipe

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4.1 from 13 reviews

This Fresh Lemon-Blueberry Dutch Baby is a light, fluffy, and tangy oven-baked pancake perfect for a delightful breakfast or brunch. Infused with bright lemon zest and bursting with juicy blueberries, it offers a fresh and fruity twist on a classic recipe. It’s quick to prepare and uses simple ingredients, baked to golden perfection in a cast iron skillet.

Ingredients

Main Ingredients

  • 4 tablespoons butter, divided
  • 1/2 cup (125 g) whole or 2% milk
  • 1/2 cup (64 grams) all-purpose flour
  • 4 large eggs
  • 3 tablespoons (43 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 cup (154 g) blueberries
  • Confectioners sugar for dusting

Instructions

  1. Preheat and prepare skillet: Place an oven rack in the middle position and preheat the oven to 450°F (232°C). Place a 9- or 10-inch cast iron skillet over low heat on your stovetop and keep it warm while preparing the batter.
  2. Melt butter for batter: Melt two tablespoons of butter in a small skillet over low heat, then transfer the melted butter to a blender.
  3. Make the batter: To the blender with the melted butter, add the milk, all-purpose flour, eggs, granulated sugar, vanilla extract, salt, and lemon zest. Blend everything until the batter is completely smooth to avoid lumps.
  4. Prepare skillet with blueberries: Put the remaining 2 tablespoons of butter into the cast iron skillet on the stovetop and increase the heat to medium-high. Let the butter fully melt, then add the blueberries and give the skillet a gentle shake to coat the berries in butter.
  5. Combine and bake: Immediately pour the smooth batter over the warm blueberries in the skillet. Transfer the skillet carefully to the preheated oven and bake until the Dutch baby is puffed up and golden brown, about 15 minutes.
  6. Finish and serve: Remove the skillet from the oven, dust the Dutch baby with confectioners sugar if desired, cut into portions, and serve warm.

Notes

  • For a variation, substitute 1.5 cups cranberries for the blueberries and use the zest of one orange instead of lemon zest for a bright cranberry-orange flavor.
  • Using a blender ensures a smooth, lump-free batter that results in a perfectly tender Dutch baby.
  • A cast iron skillet works best for even heating and helps achieve a beautifully crisp edge.
  • Serve immediately after baking, as the Dutch baby will deflate quickly once out of the oven.

Find it online: https://marthatasty.com/fresh-lemon-blueberry-dutch-baby-recipe/