Blueberry Lemon Dutch Baby
User Reviews
5
Blueberry Lemon Dutch Baby
Description
This recipe combines eggs, milk, all-purpose flour, sugar, vanilla, lemon zest, and a pinch of salt blended smoothly before pouring into a preheated cast-iron skillet with melted butter and blueberries. The oven’s high heat causes the batter to rapidly puff and set, creating a jagged, crisp crust around a soft, custard-like inside.
The blueberries are gently warmed in butter in the skillet before adding the batter which helps prevent them from weighing down the rise of the Dutch Baby. The lemon zest adds a fresh brightness that complements the sweet berries. The Dutch Baby is baked until puffed and golden, revealing a striking contrast between crisp edges and tender center.
It can be served plain or with simple toppings like powdered sugar or a squeeze of lemon juice to enhance the citrus notes.
Ingredients
- 3 egg room temperature, large
- 1/2 cup milk room temperature, whole
- 1/2 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- lemon zest of 1
- Pinch salt
- 3 Tbsp butter cut into pieces, unsalted
- 3/4 cup blueberries rinsed and dried
Instructions
- Preheat the oven to 425°F with a rack in the center of the oven. Set a 10-inch, oven-safe skillet, such as cast iron, into the oven while it preheats.
- Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.
- Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle. Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.
- Remove the skillet from the oven and pour the batter over your blueberries.
- Bake for 16 to 18 minutes or until the pancake is puffed and golden brown around the edges.
- Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4slices
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 228kcal | 11% |
| Carbs | 21g | |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 149mg | 50% |
| Sodium | 60mg | 3% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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