Blueberry Lemon Dutch Baby: A Puffy, Fruity Brunch Delight
There’s something magical about pulling a golden, puffed-up Dutch Baby out of the oven. This Blueberry Lemon Dutch Baby combines tangy citrus, juicy blueberries, and a cloud-like pancake that looks as good as it tastes. It’s elegant enough to serve guests but easy enough for a lazy weekend brunch.
With a blender, a hot skillet, and a few pantry staples, you’ll be well on your way to a breakfast masterpiece.
Why I Love This Recipe
This Dutch baby feels fancy but is actually a breeze to make. It’s a fun twist on pancakes—light, airy, and oven-baked. The lemon zest brightens the batter, the blueberries burst with juiciness, and the final result is a skillet full of puffed-up golden glory.
Top it off with powdered sugar, a spoonful of lemon curd, or a drizzle of maple syrup and you’ve got yourself a brunch to remember.
Ingredients
- 3 Large Eggs
- 3/4 Cup Milk
- 3/4 Cup All-Purpose Flour
- 1/2 Tsp Vanilla Extract
- Zest of 1 Lemon
- 1 Tbsp Sugar
- 1/4 Tsp Kosher Salt
- 3 Tbsp Unsalted Butter
- 1 Cup Blueberries
- Powdered Sugar, for serving
- Lemon Curd or Maple Syrup, for serving
Ingredient Tips
- Flour: Sift for extra-light texture if you want it ultra fluffy.
- Blueberries: Fresh or frozen (no need to thaw) work well.
- Lemon Zest: Adds brightness—don’t skip it!
- Lemon Curd: Optional, but it brings a bakery-quality finish.
How to Make a Blueberry Lemon Dutch Baby
1. Blend the Batter
In a blender, combine eggs, milk, flour, vanilla, lemon zest, sugar, and salt. Blend until frothy and smooth. Let the batter rest for at least 30 minutes—this helps the pancake puff.
2. Preheat the Skillet
While resting, preheat oven to 425°F. Place a 10-inch oven-safe skillet in the oven for 10–15 minutes to get it piping hot.
3. Butter & Blueberries
Carefully remove the skillet, add butter, and swirl to melt. Toss in the blueberries and coat them well.
4. Bake
Pour the batter gently over the blueberries. Return to oven and bake 18–22 minutes until puffed and golden. Avoid opening the oven while it bakes to keep it from deflating.
5. Serve
Dust with powdered sugar. Serve warm with lemon curd or maple syrup on the side.
Tips for Success
- Let the batter rest for better rise and texture.
- Use a hot pan to help the batter start cooking instantly and puff up.
- Don’t open the oven while baking—trust the process!
- Leftovers? Reheat in a toaster oven for a crispy edge revival.
Serving Suggestions
- Pair with caramel apple nachos for a sweet brunch board
- Add a side of crispy bacon or breakfast sausage
- Serve with a scoop of whipped cream or edible cookie dough for a dessert-style brunch
More Recipes You’ll Love
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- These Caramel Apple Nachos Are My Favorite Quick Fall Dessert Trick
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
Final Thoughts
This Blueberry Lemon Dutch Baby is the perfect combination of fancy and fuss-free. Puffy and golden from the oven, tangy with lemon zest, and bursting with sweet blueberries, it’s everything a brunch should be: easy, impressive, and unforgettable.
Try it, snap a pic, and tag @chefmaniac—I’d love to see your skillet magic! And don’t forget to subscribe for more elevated-yet-easy breakfast favorites. 🍋🫐✨
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