Blueberry Lemon Dutch Baby

A Dutch Baby pancake is a beautifully puffed, oven-baked pancake with a crispy edge and a soft, custard-like center. Unlike traditional pancakes, it requires no flipping and gets its signature rise from the steam created when the batter meets a hot skillet. It’s often described as a hybrid between a popover, German pancake, and crepe.

One of the best variations of this classic dish is the Blueberry Lemon Dutch Baby. The combination of sweet blueberries and zesty lemon adds a refreshing twist, making it perfect for breakfast, brunch, or even dessert. Plus, blueberries aren’t just delicious—they’re packed with antioxidants and essential vitamins (health benefits of blueberries).

This dish has a fascinating history, with roots tracing back to German immigrants in the U.S. The name “Dutch Baby” actually stems from a mispronunciation of “Deutsch” (meaning German). To dive deeper into its origins, check out this article on the history of Dutch Baby pancakes.

Why You’ll Love This Recipe

• Quick & Easy – No flipping required; everything bakes in the oven.
• Perfect for Entertaining – Impress guests with its dramatic puffed look.
• Deliciously Light & Airy – Achieved with a simple batter mix.
• Customizable – Works with different fruits, toppings, and flavors.

Ingredients for a Perfect Blueberry Lemon Dutch Baby

To make this fluffy, golden pancake, gather the following simple ingredients:

For the Batter:

• 3 large eggs (room temperature)
• ¾ cup whole milk (or dairy-free alternative)
• ½ cup all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• Zest of 1 lemon
• 1 tablespoon melted butter

For the Skillet & Toppings:

• 2 tablespoons unsalted butter (for the skillet)
• ½ cup fresh blueberries (or frozen, but thawed)
• 1 tablespoon powdered sugar (for dusting)
• 1 tablespoon lemon juice
• Maple syrup or honey (optional, for serving)

Equipment You’ll Need

To achieve the perfect rise and crispy edges, having the right tools is essential:

• Cast Iron Skillet (10-12 inches) – Retains heat and ensures even cooking. If you don’t have one, you can use an oven-safe frying pan, but results may vary (tips for cooking with cast iron skillets).
• Blender or Whisk – To mix the batter until smooth.
• Oven – Must be fully preheated to get the best puff.

Step-by-Step Guide to Making a Blueberry Lemon Dutch Baby

1. Preheat the Oven & Skillet

• Set your oven to 425°F (220°C) and place a cast iron skillet inside.
• Allow the skillet to heat for at least 10 minutes.

2. Blend or Whisk the Batter

• In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest.
• Blend for 30 seconds until smooth (or whisk vigorously in a bowl).
• Let the batter rest for 5-10 minutes to help with the rise.

3. Add Butter & Blueberries

• Carefully remove the hot skillet from the oven and add 2 tbsp butter. Swirl it to coat the pan.
• Sprinkle blueberries evenly over the butter.

4. Pour in the Batter

• Pour the lemon-infused batter into the hot skillet over the melted butter and blueberries.
• Immediately return the skillet to the oven.

5. Bake Until Golden & Puffy

• Bake for 18-22 minutes until the Dutch Baby is deeply golden and puffed up.
• Avoid opening the oven door too soon, as this can deflate the pancake.

6. Garnish & Serve

• Once baked, remove the skillet from the oven.
• Squeeze fresh lemon juice over the pancake.
• Dust with powdered sugar and serve with maple syrup or whipped cream.

Variations & Toppings

Want to switch things up? Try these fun variations:

Fruit Variations:

• Mixed Berries – Combine strawberries, raspberries, and blueberries.
• Peach & Almond – Sliced peaches with toasted almond slivers.
• Apple Cinnamon – Thinly sliced apples with a sprinkle of cinnamon sugar.

Savory Variations:

• Cheesy Herb – Add Parmesan and thyme for a savory twist.
• Bacon & Cheddar – Crisp bacon bits and melted cheddar cheese.

Sweet Toppings:

• Honey & Greek Yogurt
• Lemon Curd & Crushed Nuts
• Chocolate Drizzle & Fresh Mint

Common Mistakes & How to Avoid Them

1. Why Didn’t My Dutch Baby Rise?

• Ensure your oven is fully preheated before baking.
• The batter must be smooth with no lumps.
• Use room temperature eggs and milk for better aeration.

2. Why is My Dutch Baby Dense and Not Puffy?

• The skillet needs to be very hot before adding the batter.
• Don’t overmix the batter; this can develop too much gluten.

3. Why Did My Dutch Baby Deflate?

• Some deflation is normal, but if it collapses immediately, it wasn’t baked long enough.
• Bake for the full 18-22 minutes to set the structure.

FAQs: Everything You Need to Know

1. Can I Use Frozen Blueberries?

Yes, but thaw and drain them first to avoid excess moisture.

2. Can I Make This Dairy-Free?

Absolutely! Use almond milk and vegan butter as substitutes.

3. Can I Prepare the Batter in Advance?

Yes, you can refrigerate the batter for up to 24 hours. Just re-blend before using.

4. What’s the Best Way to Store Leftovers?

Store in an airtight container for up to 2 days. Reheat in the oven for best texture.

5. Can I Make This Without a Cast Iron Skillet?

Yes, but use an oven-safe pan for the best results.

Final Thoughts

A Blueberry Lemon Dutch Baby is a fantastic way to elevate your brunch game. With its crispy edges, airy center, and tangy-sweet flavors, it’s sure to impress. Plus, it’s easy to customize and works for both sweet and savory cravings.

Blueberry Lemon Dutch Baby

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• Author: iyma hernandes
• Total Time: 30 minutes
• Yield: 2-4 servings 1x

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Description

A beautifully puffed oven-baked pancake with crispy edges, a soft custard-like center, and a refreshing blend of blueberries and lemon zest. Perfect for breakfast or brunch!

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Ingredients

Scale 1x2x3x

• 3 large eggs (room temperature)
• 3/4 cup whole milk
• 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• Zest of 1 lemon
• 1 tbsp melted butter
• 2 tbsp unsalted butter (for the skillet)
• 1/2 cup fresh blueberries
• 1 tbsp powdered sugar (for dusting)
• 1 tbsp lemon juice
• Maple syrup or honey (optional, for serving)

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Instructions

1. Preheat oven to 425°F (220°C) and place a cast iron skillet inside to heat for at least 10 minutes.
2. In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, lemon zest, and melted butter. Blend for 30 seconds until smooth. Let batter rest for 5-10 minutes.
3. Carefully remove the hot skillet from the oven and add 2 tbsp butter, swirling to coat.
4. Sprinkle blueberries evenly over the melted butter.
5. Pour batter into the skillet and immediately return it to the oven.
6. Bake for 18-22 minutes, until golden and puffed.
7. Remove from oven, squeeze fresh lemon juice over the pancake, and dust with powdered sugar.
8. Serve immediately with maple syrup or honey.

Notes

For a dairy-free version, substitute almond milk and use vegan butter.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: German-American

Nutrition

• Serving Size: 1 portion
• Calories: 320
• Sugar: 12g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 190mg

Keywords: Dutch baby, oven pancake, blueberry lemon, breakfast, brunch