why make this recipe

This Blueberry Lemon Dutch Baby is quick, bright, and easy. It cooks in one pan and looks impressive. You get warm custardy batter, a crisp edge, and fresh blueberries with lemon flavor.

introduction

A Dutch baby is a large baked pancake that puffs up in the oven. It tastes like a mix of pancake and popover. If you enjoy lemon and blueberry, you might also like this lemon blueberry sourdough bread recipe which uses the same flavors in bread.

how to make Blueberry Lemon Dutch Baby

Make the batter smooth by whisking eggs, flour, milk, sugar, vanilla, and lemon zest. Heat the skillet with butter so it is hot when you pour in the batter. Scatter the blueberries on top before baking. Bake in a hot oven until the pancake puffs and turns golden. Serve it right away so it stays warm and bright.

Ingredients :

3 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh blueberries
2 tablespoons butter
Powdered sugar for dusting (optional)
Lemon wedges for serving (optional)

Directions :

Preheat the oven to 425°F (220°C).
In a bowl, whisk together the eggs, flour, milk, sugar, vanilla extract, and lemon zest until smooth.
In a cast-iron skillet or oven-safe skillet, melt the butter over medium heat, swirling to coat the pan.
Pour the batter into the skillet and sprinkle the blueberries on top.
Transfer the skillet to the hot oven and bake for 20-25 minutes, until puffed and golden brown.
Remove from the oven, dust with powdered sugar if desired, and serve with lemon wedges.

how to serve Blueberry Lemon Dutch Baby

Serve it warm from the oven. Dust with powdered sugar and add lemon wedges on the side. Cut into slices and plate like a tart. It goes well with coffee, tea, or a small scoop of vanilla ice cream.

how to store Blueberry Lemon Dutch Baby

Let any leftover cool to room temperature. Cover and keep in the fridge for up to 2 days. Reheat gently in a warm oven for a few minutes to crisp the edges. Note: the Dutch baby will deflate as it cools, but it still tastes good.

tips to make Blueberry Lemon Dutch Baby

Use room temperature eggs and milk for a smooth batter.
Preheat the skillet in the oven or on the stove so the butter sizzles when you add batter.
Do not open the oven while it rises; this can make it fall.
Fresh blueberries hold their shape best, but frozen work if you thaw and drain them first.
Serve right away for best texture and flavor.

variation (if any)

Swap blueberries for raspberries or sliced strawberries.
Add a tablespoon of lemon juice to the batter for stronger lemon taste.
Stir in a handful of toasted almonds or a sprinkle of cinnamon.
Make mini Dutch babies in muffin tins for single servings.

FAQs

Q: Why did my Dutch baby deflate after baking?
A: It is normal. The batter puffs from the oven heat and then falls as it cools. Serve right away.

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them first so they do not add too much moisture to the batter.

Q: Can I make the batter ahead of time?
A: You can mix the batter and cool it in the fridge for a few hours. It may not rise as much, so use it soon for best puff.

Q: What size skillet should I use?
A: A 10- to 12-inch oven-safe or cast-iron skillet works well for this amount of batter.

Conclusion

For another lemon and blueberry take on a baked dish, see this Fresh Lemon-Blueberry Dutch Baby | Alexandra’s Kitchen recipe for more ideas and tips.