Name: Lemon Blueberry Dutch Baby
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tablespoons Unsalted Butter; 3 large Eggs; ¾ cup Milk; ¾ cup All-Purpose Flour; 3 tablespoons Granulated Sugar; ½ teaspoon Salt; ½ teaspoon Vanilla Extract; 1-2 lemons Zest; ¾ cup Blueberries

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Every Saturday morning, my family gathers around the table for a special breakfast ritual. This is when I whip up my favorite indulgence: Lemon Blueberry Dutch Baby. The aroma of fresh lemons fills the air as the batter comes together, and my heart swells with anticipation. You see, there’s something magical about a Dutch baby pancake; it puffs up in the oven, creating a light, airy texture that’s simply irresistible. It’s like a hug on a plate! My kids love watching it rise in the oven, and when it comes out golden brown and slightly crispy around the edges, we can hardly wait to dig in. I serve it warm, topped with juicy blueberries and a dusting of powdered sugar, bringing a burst of sunshine to our mornings. Every bite is a little slice of heaven, and I can’t think of a better way to start the day than with this delightful dish. Whether it’s for a lazy weekend brunch or a special occasion, the Lemon Blueberry Dutch Baby never fails to impress.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
10 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
6g g

Diet:
Gluten-Free, Low FODMAP

Fat:
10g g

Tools Used:
Oven, Baking Sheet, Blender, Skillet, Frying Pan, Chef’s Knife, Mixing Bowl

What You’ll Enjoy About This Lemon Blueberry Dutch Baby

The Comfort of a Dutch Baby

There’s a reason why I adore this recipe: it’s incredibly simple yet impressively delicious. The combination of fresh lemon and sweet blueberries creates a delightful balance that dances on your palate. Plus, it’s a one-pan wonder, making clean-up a breeze!

Perfect for Any Occasion

Whether you’re hosting brunch or enjoying a cozy morning with family, this Lemon Blueberry Dutch Baby fits right in as a showstopper. Its unique puffiness is sure to wow your guests, making it the centerpiece of your breakfast spread.

Easy to Make

Even if you’re not a seasoned chef, this recipe is straightforward. Just blend the ingredients and pop it in the oven! I love that it requires minimal effort but delivers maximum flavor.

Customizable Toppings

Another reason to love this dish is the versatility. You can top it with just about anything: fresh fruits, maple syrup, yogurt, or even a sprinkle of nuts. Each combination brings a new delight!

Family Favorite

My kids can’t get enough of it! They love the sweet taste and fluffy texture, and I love knowing that I’m serving them something that’s both delicious and made with real ingredients.

Health Benefits of Blueberries

Blueberries are not just tasty; they’re packed with antioxidants and vitamins. Including them in your breakfast is a guilt-free pleasure that contributes to a balanced diet.

What You Need for Lemon Blueberry Dutch Baby

The ingredients for this dish are simple yet effective, blending together to create a memorable breakfast experience. The star players in this recipe are the eggs and flour, which whip up into a delightful batter that puffs beautifully in the oven. Fresh lemons add brightness, while blueberries provide a sweet burst of flavor. Each ingredient is chosen to complement one another, resulting in a dish that’s comforting and satisfying.

4 tablespoons unsalted butter: Essential for that rich flavor and helps create the crispy edges that we all love.
3 large eggs: These are key for the structure and fluffiness of the Dutch baby.
¾ cup milk: Contributes to a creamy texture. Make sure it’s at room temperature for the best results.
¾ cup all-purpose flour: The base of our batter that gives it that lovely, light texture.
3 tablespoons granulated sugar: This adds sweetness and helps with browning.
½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
½ teaspoon vanilla extract: Adds a lovely aroma and depth of flavor.
1-2 lemons, zested: Provides a refreshing tang that brightens the dish.
¾ cup blueberries: Fresh and juicy, these add a burst of flavor and color.

How to Prepare Lemon Blueberry Dutch Baby

Making a Lemon Blueberry Dutch Baby is easier than you might think! Follow these steps to create a delicious breakfast treat that will become a family favorite. Let’s get started!

Preheat your oven to 400°F (200°C). Make sure it’s hot before you put your Dutch baby in; this helps it puff up beautifully.
In a blender, combine the milk and eggs. Blend for about 30 seconds until well mixed and slightly frothy.
Add in the flour, 2 tablespoons of sugar, lemon zest, salt, and vanilla. Blend again until the batter is smooth, about 30 seconds more. Allow the batter to rest for about 10 minutes—this helps create a fluffier texture.
While the batter is resting, combine the remaining 1 tablespoon of sugar and the remaining lemon zest in a small bowl. Rub the zest into the sugar until fragrant. Toss the blueberries in this mixture, coating them gently.
Slice the butter into pieces and place them in a 10-inch cast iron skillet. Place the skillet in the preheated oven for about 2 minutes or until the butter is melted and bubbling.
Carefully remove the skillet from the oven (it will be hot!), and swirl or brush the melted butter around the edges of the pan to coat it evenly.
Pour the batter into the skillet over the melted butter. Sprinkle the coated blueberries evenly over the batter.
Bake in the oven for 18 to 20 minutes, or until the Dutch baby is puffed and golden brown around the edges. The center will be set and slightly jiggly.
Once baked, remove the skillet from the oven and let it cool for a minute. Slice into wedges and serve warm. Top with your choice of powdered sugar, fresh fruits, or a dollop of yogurt for an extra treat!

Things Worth Knowing

Preheating the oven: Always preheat your oven before baking to ensure that the Dutch baby puffs up properly.
Resting the batter: Allowing the batter to sit for a few minutes before baking helps create lighter, airier pancakes.
Choosing your skillet: A cast iron skillet works best for even heat distribution, but any oven-safe skillet will do.
Serving it hot: This dish is best enjoyed right out of the oven while it’s still puffed and warm.

Ways to Adapt This Recipe

If you’re looking to put a personal twist on this classic recipe, there are endless ways to adapt it. Here are some ideas to inspire you!

Storage: Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezing: While it’s best fresh, you can freeze slices, too. Wrap them tightly and store for up to a month. Reheat directly from frozen.
Variations: Experiment with different fruits like diced apples or pears, or add spices like cinnamon for a warm flavor twist.
Nutty Addition: Add chopped nuts like almonds or walnuts for a crunchy texture that complements the soft pancake.
Yogurt Topping: Serve with a dollop of Greek yogurt for added creaminess and protein.
Maple Syrup: Drizzle with maple syrup or honey for a touch of sweetness that enhances the dish.

What Goes Well With This Lemon Blueberry Dutch Baby

When it comes to serving your Lemon Blueberry Dutch Baby, there are so many delightful pairings to consider. Here are some of my favorites:

Fresh Fruit Salad: A simple fruit salad with seasonal fruits like strawberries, kiwi, or orange segments brightens up the meal.
Greek Yogurt: A side of creamy Greek yogurt adds a protein boost and pairs perfectly with the sweetness of the Dutch baby.
Crispy Bacon or Sausage: For those who enjoy a savory complement, a side of crispy bacon or breakfast sausage balances the meal beautifully.
Hot Coffee or Tea: A warm cup of coffee or herbal tea is the perfect beverage to enjoy alongside your delicious Dutch baby.
Maple Syrup: A drizzle of warm maple syrup over the top enhances the flavor and adds extra sweetness, if desired.
Brunch Gatherings: This dish is perfect for brunch gatherings, offering a showstopping centerpiece for your table.

FAQ

A Dutch baby pancake is a delightful and puffy pancake baked in the oven. It is made from a simple batter of eggs, flour, milk, and sugar, which puffs up beautifully as it bakes. The result is a light, airy dish that is often served with fruit, powdered sugar, or syrup. This unique breakfast treat is easy to prepare and can be customized with various toppings, making it a perfect choice for brunch or special occasions.

Yes, you can prepare the batter ahead of time. Just blend all the ingredients together and store the batter in the refrigerator for up to 24 hours. When you’re ready to bake, give it a quick stir and pour it into the preheated skillet with melted butter. This way, you can enjoy a freshly baked Lemon Blueberry Dutch Baby without much hassle in the morning!

While blueberries are a classic choice, you can use a variety of fruits in your Lemon Blueberry Dutch Baby. Some great alternatives include sliced strawberries, raspberries, or even diced peaches. Feel free to mix and match your favorite fruits to create a personalized version of this dish. Just make sure the fruit is fresh and ripe for the best flavor!

To ensure your Lemon Blueberry Dutch Baby stays puffed up, it’s crucial to preheat your oven adequately and not open the oven door while it’s baking. If you let cold air in, it can cause the pancake to deflate. Additionally, using room temperature ingredients helps achieve a better rise. Serve it immediately after baking for the best presentation!

Conclusion

The Lemon Blueberry Dutch Baby is a delightful and impressive breakfast dish that’s sure to become a staple in your home. With its fluffy texture and bright flavors, it’s perfect for any occasion, whether it be a cozy family brunch or a festive gathering. I encourage you to give this recipe a try. Your loved ones will surely appreciate the effort, and you’ll all enjoy every delicious bite!