This Lemon Blueberry Dutch Baby is a fluffy and delicious pancake baked in the oven. It’s easy to make and puffs up perfectly, topped with sweet blueberries and a hint of lemon.
Honestly, it feels like a fancy brunch but takes just minutes to prepare. I love it served warm with a sprinkle of powdered sugar—so tasty and impressive for any gathering!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the Dutch baby. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. The texture might be a bit different, but it should still puff nicely.
Milk: Whole milk creates a rich flavor, but you can use 2% milk or even a milk alternative like almond or oat milk if you’re dairy-free. Just ensure to pick one without added sugars for the best taste.
Eggs: Large eggs are essential for structure. If you need an egg substitute, consider using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg) for a plant-based option.
Blueberries: Fresh blueberries are ideal, but frozen ones may work too. Just be careful not to overmix if using frozen, as they can turn your batter blue! You can also substitute with raspberries or strawberries if you prefer.
Butter: Unsalted butter is my go-to for controlling the saltiness, but you can substitute with coconut oil or a vegan butter option if you’re dairy-free.
How Do I Ensure My Dutch Baby Puffs Up Perfectly?
Getting that glorious puff is the hallmark of a good Dutch baby! The key is proper oven temperature and mixing technique.
- Preheat your oven thoroughly. A hot oven is crucial for the puff. Make sure the skillet is also hot when you pour in the batter.
- Blend the batter until smooth, but don’t over-mix. Over-mixing can add too much air and lead to a dense pancake.
- Pour in the batter carefully, and don’t skip the step of letting the melted butter coat the skillet—it helps achieve that crispy edge.
When it’s baking, resist the urge to open the oven door! Every time you open it, it lets cold air in and could cause your Dutch baby to deflate. Enjoy the magic of watching it rise!
Lemon Blueberry Dutch Baby for Six
Ingredients You’ll Need:
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 1 cup fresh blueberries (plus extra for garnish)
- 1 lemon, thinly sliced (for baking and garnish)
- Powdered sugar for dusting
- Whipped cream or crème fraîche for serving
How Much Time Will You Need?
This delightful Lemon Blueberry Dutch Baby takes about 10 minutes to prepare and 20-25 minutes to bake. You’ll have a total time of around 35-40 minutes from start to finish, making it a quick and impressive dish for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). While it’s warming up, place a 10 to 12-inch oven-safe cast iron skillet or baking dish inside so it gets nice and hot. This will help the Dutch baby puff up beautifully.
2. Make the Batter:
In a blender or a mixing bowl, combine the flour, milk, eggs, granulated sugar, salt, lemon zest, and vanilla extract. Blend or whisk until the mixture is smooth and slightly frothy. It’s a good idea to let the batter sit for about 5-10 minutes to ensure it’s fluffy when cooked.
3. Prepare the Skillet:
Carefully take out the hot skillet from the oven. Add the unsalted butter to it, and swirl the pan around until the butter is melted and fully coats the bottom and sides. This will create a delicious crispiness.
4. Assemble the Layers:
Pour half of the batter into the hot skillet. Then, evenly sprinkle half of the blueberries over the batter and arrange a few thin lemon slices on top for flavor. Pour the remaining batter over the top, and finish with the rest of the blueberries and a few lemon slices.
5. Bake the Dutch Baby:
Now it’s time to bake! Carefully return the skillet to the oven and bake for 20-25 minutes. You’re looking for a golden brown color and a puffed-up appearance. It’s absolutely fine if it deflates a little when you take it out—it’s part of its charm!
6. Serve and Enjoy:
Once it’s baked, remove the skillet carefully (remember, it’s hot!). Dust the top generously with powdered sugar. You can add a dollop of whipped cream or crème fraîche and garnish with extra fresh blueberries and lemon slices. Serve warm and enjoy this scrumptious treat!
This Lemon Blueberry Dutch Baby is perfect for sharing with friends or family. Enjoy the light, fluffy texture and tangy sweetness—it’s bound to be a favorite!
Can I Use a Different Type of Fruit?
Absolutely! While blueberries are delicious, you can use other fruits like raspberries, strawberries, or even peaches. Just remember to adjust the quantity to maintain the balance in the recipe!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply pop it in the microwave or warm it in the oven at 350°F (175°C) for about 10 minutes, until heated through.
Can I Make This Recipe Dairy-Free?
Yes, you can easily make this Dutch baby dairy-free! Substitute the whole milk with a non-dairy milk like almond, soy, or oat milk, and use a dairy-free butter alternative for the butter.
What Can I Serve with This Dutch Baby?
This dish pairs wonderfully with a side of fresh fruit, a dollop of whipped cream or yogurt, or even a drizzle of maple syrup for added sweetness. It’s also great alongside a light salad for a more balanced meal!
