Lemon Blueberry Dutch Baby
Picture this: a cozy weekend morning, the sun filtering through your kitchen windows, and the smell of freshly baked Lemon Blueberry Dutch Baby wafting through the air. This delicious pancake is a breakfast favorite in our household. I remember the first time I made it; the kids were peering into the oven, fascinated as the edges puffed up and turned golden. When it finally came out, the burst of juicy blueberries and the subtle, tangy hint of lemon made it irresistible. Everyone agreed it was an instant hit, and now, it’s a request I get often on slow, family-filled weekends.
I love that it’s simple to make, yet it feels special. Whether it’s served for brunch with friends or as a surprise treat to make an ordinary day extraordinary, this Dutch Baby always delivers. It’s also forgiving enough to accommodate a busy morning routine. The ingredients come together in a snap, and the oven does most of the work, freeing me up to get a cup of coffee ready (a must!).
So, if you’re looking for a recipe that combines ease with deliciousness, this Lemon Blueberry Dutch Baby is it. It’s a beautiful dish that’s practically foolproof and full of flavor. My favorite part? Watching my family savor every bite.
Questions I Often Get Asked About This Recipe
Can I use frozen blueberries?
Yes! Frozen blueberries work wonderfully if fresh ones aren’t available. Just add them straight from the freezer; there’s no need to thaw them first.
Do I need a cast-iron skillet?
Using a cast-iron skillet gives the best results because it heats evenly, but if you don’t have one, an oven-safe skillet or even a baking dish will do.
Can I make this gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend is one that’s suitable for baking.
What other fruits can I use?
Feel free to get creative! Strawberries, raspberries, or even thinly sliced apples are all excellent substitutes or additions.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. To reheat, warm in the oven at 350°F until heated through.
What You Need to Make Lemon Blueberry Dutch Baby
Ingredients:
3 large eggs, room temperature
¾ cup all-purpose flour
¾ cup milk, room temperature
2 tablespoons granulated sugar
Zest of 1 lemon
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter
1 cup fresh or frozen blueberries
Powdered sugar, for dusting
Special Tools:
10 or 12-inch cast-iron skillet (or any oven-safe skillet)
Mixing bowls
Whisk
How to Make Lemon Blueberry Dutch Baby
Preheat your oven to 425°F (220°C). Place your cast-iron skillet in the oven as it heats.
Whisk the eggs in a large bowl until frothy. Add the milk, flour, sugar, lemon zest, vanilla extract, and salt. Continue whisking until the batter is smooth and free of lumps. Let it rest for 5-10 minutes.
Carefully remove the hot skillet from the oven and add the butter. Swirl it around until it melts and coats the bottom and sides of the pan.
Pour the batter into the skillet, and then scatter the blueberries evenly over the top.
Bake for 20-25 minutes or until the edges are golden brown and puffed. Don’t open the oven door while baking!
Dust with powdered sugar and serve immediately. Enjoy!
Tips for Making the Best Lemon Blueberry Dutch Baby
Room Temperature Ingredients: Using room temperature eggs and milk helps the batter mix better and rise evenly in the oven.
Don’t Overmix the Batter: A few small lumps are okay; overmixing can make the Dutch Baby dense.
Serve Immediately: This pancake will start to deflate as it cools, so it’s best enjoyed fresh from the oven.
Experiment with Toppings: A dollop of whipped cream or a drizzle of maple syrup can take this Dutch Baby to the next level.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Made this for Sunday brunch, and it was a hit! The lemon zest adds such a fresh flavor, and the kids loved the blueberries.” – Emma J.
⭐️⭐️⭐️⭐️ “Really tasty, but I think I’ll add more sugar next time for a bit more sweetness. Still, everyone loved it!” – Mark L.
⭐️⭐️⭐️⭐️⭐️ “So easy and delicious! Perfect for busy mornings, and it looks impressive too!” – Jessica K.
⭐️⭐️⭐️⭐️ “Good recipe, but I had to adjust the cooking time for my oven. Otherwise, it came out great!” – Lisa R.
⭐️⭐️⭐️⭐️⭐️ “Absolutely loved it! Used frozen berries, and it turned out perfect. Will make again for sure!” – Kelly M.
Printable Recipe
Lemon Blueberry Dutch Baby
A light and fluffy Lemon Blueberry Dutch Baby that’s perfect for brunch or breakfast. Simple ingredients and a short prep time make it ideal for busy mornings. Fresh or frozen blueberries and a hint of lemon zest add a burst of flavor to every bite!
Ingredients
- 3 large eggs, room temperature
- ¾ cup all-purpose flour
- ¾ cup milk, room temperature
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter
- 1 cup fresh or frozen blueberries
- Powdered sugar, for dusting
- Special Tools:
- 10 or 12-inch cast-iron skillet (or any oven-safe skillet)
- Mixing bowls
- Whisk
Instructions
- Preheat your oven to 425°F (220°C). Place your cast-iron skillet in the oven as it heats.
- Whisk the eggs in a large bowl until frothy. Add the milk, flour, sugar, lemon zest, vanilla extract, and salt. Continue whisking until the batter is smooth and free of lumps. Let it rest for 5-10 minutes.
- Carefully remove the hot skillet from the oven and add the butter. Swirl it around until it melts and coats the bottom and sides of the pan.
- Pour the batter into the skillet, and then scatter the blueberries evenly over the top.
- Bake for 20-25 minutes or until the edges are golden brown and puffed. Don’t open the oven door while baking!
- Dust with powdered sugar and serve immediately. Enjoy!
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
Did your family love this Lemon Blueberry Dutch Baby as much as mine did? Share the joy! Post your results on social media, tag your friends, and spread the word. Great food brings people together, and this recipe is perfect for that. Every share supports this blog, and I’d be so grateful to see your creations!
