Here’s a bright and fluffy Blueberry Lemon Dutch Baby recipe — a stunning, puffy oven pancake that’s crisp on the edges, tender inside, and bursting with fresh blueberries and zesty lemon.
🍋🫐 Blueberry Lemon Dutch Baby
Ingredients:
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3 large eggs
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2/3 cup whole milk
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2/3 cup all-purpose flour
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2 tbsp sugar
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1/2 tsp vanilla extract
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Zest of 1 lemon
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Pinch of salt
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2 tbsp unsalted butter
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1 cup fresh blueberries (or frozen, thawed and drained)
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Powdered sugar and lemon juice for serving
Instructions:
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Preheat oven & skillet:
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or ovenproof pan inside the oven to heat while you prepare the batter. -
Make the batter:
In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend or whisk until smooth and frothy. -
Add butter & blueberries:
Carefully remove the hot skillet from the oven. Add butter and swirl it around to melt and coat the pan. Immediately pour in the batter, then sprinkle blueberries evenly on top. -
Bake:
Bake for 15–20 minutes, until puffed, golden brown, and set in the center. Avoid opening the oven door during baking to keep it puffed. -
Serve:
Remove from oven and sprinkle generously with powdered sugar. Squeeze fresh lemon juice over the top for a bright finish.
Tips:
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Serve immediately — it will deflate as it cools but still tastes amazing!
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For extra zing, mix a tablespoon of lemon juice into the batter.
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Try swapping blueberries for raspberries or blackberries for a different berry twist.