Blueberry Lemon Dutch Baby
User Reviews
4.9
54 reviews
Excellent
Blueberry Lemon Dutch Baby
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This show-stopping breakfast dish combines the tangy zest of lemon with the burst of juicy blueberries, all nestled in a fluffy golden pancake.
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Ingredients
- 3 large eggs at room temperature
- ¾ cup milk at room temperature
- ¾ cup all purpose flour
- ½ teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup blueberries
For serving (optional):
- Powdered sugar, lemon curd, maple syrup
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Instructions
- Add eggs, milk, flour, vanilla, lemon zest, sugar, and salt to a blender. Blend until smooth and frothy. Let the batter rest at least 30 minutes.
- Preheat oven to 425°F. When oven it hot, place a 10-inch oven-safe skillet on the middle shelf. Let the skillet heat up in the oven for a good 10-15 minutes.
- Carefully remove skillet from the oven using oven mitts (it will be hot) and place it on the stove. Add the butter and swirl it around until melted. Be careful, as the butter may splatter in the hot skillet.
- Add the blueberries to the skillet and stir to coat them with the butter.
- Pour the batter over the blueberries and transfer the skillet to the oven. Bake 18-22 minutes until puffed up and golden brown. Do not open the oven as it bakes.
- Remove skillet from oven and serve (Dutch baby will start to fall within minutes of being taken out of the oven). Dust with powdered sugar and serve with a drizzle of lemon curd (or maple syrup), if desired.
Notes
- cast iron skillet
- Use a 10-inch skillet for best results. You can use a cast iron skillet or any oven-safe skillet.
- The oven must be really hot- be sure to preheat it well.
- The eggs and milk should be at room temperature or slightly warm. Take the eggs out a few hours ahead of time or if you take them directly from the fridge, put them in a bowl with warm water for 10 minutes to get them to room temperature. The milk can be heated gently in the microwave for 10-15 seconds.
- Aerate the batter well- blend it until it is light and frothy.
- Let the batter rest for at least 30 minutes to allow the gluten to develop. The longer it rests, the better. You can even make it the night before and refrigerate it. Just be sure to let it come to room temperature before baking.
- The skillet should be piping hot. Heat it for several minutes in the oven before pouring the batter in.
- Bake the blueberry Dutch baby in the middle of the oven. If it's too close to the top of the oven, it may brown too much.
- Resist the temptation to open the oven door and peek. The blast of high heat is what gives the Dutch baby its rise and if you open the oven door, it won’t rise as well.
Nutrition Information
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Calories
264kcal
(13%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
149mg
(50%)
Sodium
215mg
(9%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
506IU
(10%)
Vitamin C
4mg
(4%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 149mg | 50% |
| Sodium | 215mg | 9% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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