Description
Treat yourself to a gorgeous Blueberry Lemon Dutch Baby, the ultimate blend of elegance and ease. This oven-baked pancake puffs up beautifully in the skillet, forming crispy golden edges and a custard-like center filled with warm blueberries and zesty lemon. Whether you’re looking for quick breakfast ideas, a stunning easy recipe for brunch, or food ideas that look gourmet with minimal effort, this dish fits the bill. It’s an excellent addition to your breakfast ideas collection or a delightful twist to your healthy snack rotation.
Ingredients
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons unsalted butter
1/2 cup blueberries (fresh or frozen)
Lemon juice and powdered sugar for serving
Instructions
1. Place a 10-inch cast iron or oven-safe skillet in the oven and preheat to 425°F (220°C).
2. In a blender, combine eggs, milk, flour, sugar, salt, vanilla extract, and lemon zest. Blend until smooth and frothy. Let the batter rest for 5–10 minutes.
3. Once preheated, carefully remove the skillet from the oven. Add butter and swirl to coat the pan.
4. Pour the batter into the skillet and scatter blueberries evenly over the top.
5. Return the skillet to the oven and bake for 18–22 minutes, or until puffed and golden brown. Do not open the oven during baking.
6. Remove from oven, squeeze fresh lemon juice over the top, and dust with powdered sugar. Slice and serve hot.
Notes
Always use room temperature eggs and milk for best puff results.
Resting the batter improves texture and rise.
For a dairy-free version, substitute plant milk and butter alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Sugar: 6g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 123mg
Keywords: Dutch baby, blueberry pancake, lemon brunch recipe