There’s something magical about a Dutch baby pancake. It puffs up beautifully in the oven, turning into a golden, fluffy, custardy creation that’s part pancake, part popover. This Blueberry Lemon Dutch Baby is one of my favorite weekend breakfast recipes — light, bright, and bursting with fresh blueberries and zesty lemon flavor.
Whether you’re hosting brunch or just treating yourself to a special morning, this Dutch baby comes together quickly with simple ingredients and makes a stunning presentation right out of the skillet. Plus, you can top it however you like — I love mine with a dusting of powdered sugar and a drizzle of maple syrup.
Why You’ll Love This Blueberry Lemon Dutch Baby
- Quick and easy to make — just blend and bake!
- Light, airy, and beautifully puffed in the oven
- Fresh blueberries and lemon zest give it bright, vibrant flavor
- Perfect for breakfast, brunch, or even a sweet dessert
- Can be customized with different fruits or toppings
Ingredients You’ll Need
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- ½ cup fresh blueberries
Optional toppings:
- Powdered sugar
- Maple syrup
- Whipped cream
- Additional lemon zest
How I Make Blueberry Lemon Dutch Baby
1. Preheat the Oven
I preheat my oven to 425°F (220°C) and place a 10-inch oven-safe skillet (cast iron works best) in the oven to heat up.
2. Blend the Batter
In a blender, I combine the eggs, flour, milk, sugar, vanilla extract, lemon zest, and salt. I blend for about 30 seconds, until smooth and frothy.
3. Melt the Butter
I carefully remove the hot skillet from the oven, add the butter, and swirl it around to coat the pan.
4. Add the Batter and Blueberries
I pour the batter into the hot, buttery skillet and sprinkle the fresh blueberries evenly over the top.
5. Bake
I place the skillet back into the oven and bake for 20 minutes, or until the Dutch baby is puffed and golden brown around the edges.
6. Serve
As soon as it’s out of the oven, I dust the top with powdered sugar, add a little more lemon zest, and drizzle with maple syrup. I slice it into wedges and serve warm.
My Favorite Tips for a Perfect Dutch Baby
- Make sure the skillet is hot before adding the batter — that’s what gives it the beautiful puff.
- Use fresh blueberries for the best texture, but frozen will work in a pinch (just don’t thaw them first).
- Don’t open the oven door while baking or you’ll risk deflating the pancake.
- Blend the batter well to get that silky, custardy texture.
- Add extra lemon zest or a squeeze of fresh lemon juice on top for an extra pop of flavor.
What to Serve with a Blueberry Lemon Dutch Baby
- Crispy bacon or breakfast sausage for a savory contrast
- A fresh fruit salad for a light, colorful side
- Hot coffee or freshly brewed tea
- Greek yogurt and honey for an extra creamy topping option
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes! You can blend the batter and store it in the fridge for up to 24 hours. Just give it a quick blend or whisk before baking.
Q: Can I use other fruits?
A: Absolutely! Strawberries, raspberries, or even sliced peaches work beautifully.
Q: Why didn’t my Dutch baby puff up?
A: Make sure your skillet is hot, your oven is preheated, and you don’t open the oven door while it’s baking. Also, blending the batter well is key.
Q: Can I make it dairy-free?
A: Yes! Use a dairy-free milk substitute and dairy-free butter alternative.
A Bright and Beautiful Breakfast Favorite
This Blueberry Lemon Dutch Baby is one of those recipes that feels fancy but is surprisingly easy. The puffed, golden edges and custardy center, combined with fresh blueberries and bright lemon zest, make it an absolute showstopper at the breakfast table.
If you try it, let me know how it turns out! Add your own toppings, make it your own, and enjoy every fluffy, lemony bite.
Blueberry Lemon Dutch Baby: A Bright and Fluffy Breakfast Treat
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter
- Powdered sugar for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, flour, milk, sugar, vanilla extract, salt, lemon juice, and lemon zest until smooth.
- Melt the butter in a cast-iron skillet or oven-safe pan over medium heat.
- Once the butter is melted and bubbling, pour the batter into the skillet.
- Scatter the blueberries evenly over the batter.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown.
- Remove from the oven and let it cool slightly. Dust with powdered sugar before serving.
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