Blueberry Lemon Dutch Baby
User Reviews
4.9
Blueberry Lemon Dutch Baby
Description
This recipe blends eggs, milk, flour, vanilla, lemon zest, sugar, and salt into a smooth, frothy batter that rests to develop gluten before baking. Heating the skillet in a very hot oven ensures that the butter-coated pan and blueberries create the right environment for the batter to puff dramatically. The blueberries incorporated beneath the batter soften and release juices that add bursts of sweetness amidst the tender, golden pancake edges.
The Dutch baby is baked until puffed and golden brown, then served quickly to enjoy its characteristic airy structure before it begins to deflate. Powdered sugar dusting and optional lemon curd or maple syrup enhance the lemon and berry flavors with added sweetness and moisture. Serving warm, slices can be accompanied by other breakfast items or enjoyed alone.
Key tips include using a 10-inch oven-safe skillet (preferably cast iron), ensuring eggs and milk are at room temperature for proper batter aeration, and resisting opening the oven to preserve rise. The resting period and high oven heat work together to create the familiar Dutch baby texture of crispy edges with a soft center.
Ingredients
- 3 egg at room temperature, large
- ¾ cup milk at room temperature
- ¾ cup all-purpose flour
- ½ teaspoon vanilla extract
- lemon about 2 teaspoons, zest of 1
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 3 tablespoons butter unsalted
- 1 cup blueberries
For serving (optional):
- powdered sugar
- lemon curd
- maple syrup
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
- Use a 10-inch oven-safe skillet, such as cast iron, for best results.
- Let the batter rest at least 30 minutes, or refrigerate overnight and bring to room temperature before baking.
- Ensure eggs and milk are at room temperature to help the batter aerate properly.
- Do not open the oven while baking or the Dutch baby won’t rise fully.
- Preheat the oven thoroughly and heat the skillet inside for 10-15 minutes before adding batter and blueberries.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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