Description
This Blueberry Lemon Dutch Baby is quick, bright, and easy, offering warm custardy batter, a crisp edge, and fresh blueberries with lemon flavor.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 425°F (220°C).
- Whisk together the eggs, flour, milk, sugar, vanilla extract, and lemon zest until smooth.
- Melt the butter in a cast-iron skillet 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.
Notes
Serve it warm right from the oven for best texture and flavor. Dust with powdered sugar and add lemon wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg