Blueberry Lemon Dutch Baby
A delightful, fluffy pancake that crisps beautifully in the oven while staying tender on the inside, filled with sweet blueberries and zesty lemon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2 tablespoons butter
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the Dutch baby to puff perfectly.
- Blend the eggs, milk, flour, sugar, vanilla, salt, and lemon zest until smooth in a blender.
- Melt the butter over medium heat in a large oven-safe skillet.
- Pour the batter into the skillet and scatter fresh blueberries on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until puffed and golden brown.
- Dust with powdered sugar and serve immediately.
Notes
Serve with warm maple syrup or whipped cream. Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg
Find it online: https://delishrecipezbylucy.com/blueberry-lemon-dutch-baby/