Blueberry Lemon Dutch Baby

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Golden, puffed-up, and delightfully crisp at the edges, this Blueberry Lemon Dutch Baby is a breakfast showstopper that brings sunshine to your morning. Imagine a buttery oven-baked pancake that puffs up like a dream, with bursts of juicy blueberries nestled in a soft, custard-like center. Finished with a bright squeeze of lemon and a dusting of powdered sugar, it delivers that perfect balance between sweet and tangy.

Whether you’re serving brunch to guests or making a lazy weekend feel special, this recipe is as easy as it is impressive. With just a few pantry staples and one skillet, you’ll have a warm, comforting breakfast ready in under 30 minutes. Best part? It feels like a treat but takes minimal effort.

Why You’ll Love This Blueberry Lemon Dutch Baby

• No flipping required: This is the ultimate hands-off pancake.
• Light yet indulgent: The eggs give it a soufflé-like rise while the lemon and berries keep it bright.
• One-skillet magic: Less cleanup, more flavor.
• Perfect for all seasons: Fresh or frozen blueberries work beautifully.
• Elegant and easy: A crowd-pleaser that looks gourmet.

What Kind of Skillet Should I Use?

A cast-iron skillet is ideal for making a Dutch baby, as it holds and distributes heat evenly, helping that dramatic puff rise in the oven. If you don’t have cast iron, any oven-safe skillet (about 10 inches) will work—just make sure it’s preheated before adding the batter to ensure a good lift.

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Ingredients for the Blueberry Lemon Dutch Baby

Each ingredient in this simple recipe plays a crucial role in flavor, texture, and the signature puff of a Dutch baby. Here’s why they’re essential:

• Eggs – They provide structure and help the pancake rise dramatically in the oven.
• Milk – Whole milk adds richness and helps create a smooth, pourable batter.
• All-purpose flour – The base of the batter that gives the Dutch baby its soft, pancake-like texture.
• Sugar – Just enough to add a light sweetness without overpowering the fruit.
• Salt – Balances the flavors and enhances the taste of the blueberries and lemon.
• Vanilla extract – Adds a warm, aromatic note to the batter.
• Fresh lemon zest – Brightens the flavor and complements the blueberries perfectly.
• Butter – Used to coat the skillet and add rich, browned flavor to the edges.
• Blueberries – The juicy star of the dish, bursting with flavor and color. You can use fresh or frozen.

How To Make the Blueberry Lemon Dutch Baby

Step 1: Preheat the Oven and Skillet

Place your skillet in the oven and preheat to 425°F (220°C). A hot skillet is key to getting that beautiful puff.

Step 2: Make the Batter

In a blender or mixing bowl, combine eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Blend until smooth and frothy. Let the batter rest for 5-10 minutes to ensure an airy texture.

Step 3: Add Butter to the Skillet

Once the oven is preheated, carefully remove the hot skillet and add the butter. Swirl it around to coat the bottom and sides. It should sizzle but not burn.

Step 4: Pour and Top

Quickly pour the batter into the skillet. Sprinkle blueberries evenly over the top. The batter will begin to cook immediately around the edges.

Step 5: Bake to Perfection

Place the skillet back in the oven and bake for 18-22 minutes until puffed and golden brown. Don’t open the oven while it bakes!

Step 6: Serve Immediately

Remove from oven, squeeze fresh lemon juice over the top, and dust with powdered sugar. Slice and serve while hot for the best texture and flavor.

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How to Serve and Store Your Blueberry Lemon Dutch Baby

This Dutch baby is best served straight out of the oven when it’s at peak puffiness and golden crisp. It feeds 2 to 4 people, depending on whether it’s the main dish or part of a larger brunch spread. Slice it into wedges and top with extra blueberries, a drizzle of maple syrup, or a spoonful of whipped cream for an extra-special touch.

To store leftovers, let the Dutch baby cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a toaster oven or regular oven at 300°F until warm. The texture won’t be as puffy but still delicious.

What to Serve With Blueberry Lemon Dutch Baby?

Fresh Fruit Salad

A medley of strawberries, kiwi, oranges, and grapes adds color and freshness that complements the warm Dutch baby.

Crispy Bacon

That salty, crispy crunch makes a perfect contrast to the soft, sweet pancake.

Greek Yogurt with Honey

Add a dollop on the side for some tang and creaminess.

Iced Coffee or Cold Brew

The rich, smooth flavor pairs beautifully with the fruity pancake.

Herbed Scrambled Eggs

If you’re looking to balance the sweetness with something savory, scrambled eggs with chives or dill are a great choice.

Lemon Curd

Double down on the lemon flavor with a dollop of tangy lemon curd on top.

Toasted Nuts

A sprinkle of toasted almonds or pecans adds a nice crunch and nutty flavor.

Sparkling Water with Citrus Slices

A light and refreshing drink option that ties in the lemony notes from the Dutch baby.

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work well. No need to thaw them—just add them directly to the batter. They might release a little more juice, but the result will still be delicious.

Why didn’t my Dutch baby puff up?
A few factors can cause this: cold ingredients, an under-heated skillet, or opening the oven door during baking. Always use room temperature ingredients and ensure your skillet is piping hot before adding the batter.

Can I make this dairy-free?
Absolutely. Swap the milk for almond or oat milk, and use a dairy-free butter alternative. The texture may vary slightly, but it will still taste great.

How do I zest a lemon properly?
Use a microplane or fine grater to zest only the yellow part of the peel. Avoid the white pith underneath, which is bitter.

Is it okay to make the batter ahead of time?
You can blend the batter and refrigerate it for up to 12 hours. Let it sit at room temperature for 15-20 minutes before baking to help it puff properly.

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📌 Save this recipe to your Pinterest breakfast or brunch board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try it with raspberries instead? Or maybe a splash of vanilla syrup? I love seeing your twists on these recipes. Drop your questions too—let’s bake smarter together!

Looking for more easy, beautiful breakfast ideas? Follow me on Pinterest where I share daily recipes from Life With Livia:
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Conclusion

The Blueberry Lemon Dutch Baby is everything you want in a breakfast: simple, satisfying, and packed with flavor. It’s a stunning dish that requires very little effort and delivers maximum impact. With its golden edges, soft center, and burst of berries, it feels like a weekend treat but is easy enough for any day of the week. Whether you’re cooking for yourself or entertaining, this recipe is bound to become a favorite.

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