If you’re looking for a show-stopping brunch dish that’s equal parts impressive and effortless, the Blueberry Lemon Dutch Baby is about to steal your heart (and taste buds). This giant, oven-baked pancake puffs up beautifully in the oven, turning golden and crisp at the edges while the center stays tender and creamy. Bursts of juicy blueberries and sunny lemon zest make every bite bright and irresistible. Whether you’re planning a lazy weekend treat or want to wow your brunch guests, the Blueberry Lemon Dutch Baby is guaranteed to bring big smiles with minimal fuss.
Ingredients You’ll Need
Just a handful of basic, honest ingredients work culinary magic in this recipe—each one adding its own character to the Blueberry Lemon Dutch Baby. From eggs that create a custardy lift to fresh blueberries that burst with color, here’s what you’ll need and why it matters:
- Large eggs: These are the foundation, giving the Dutch baby its signature puff and custardy texture.
- All-purpose flour: Provides the structure so the pancake holds together with the right chew.
- Whole milk: Adds richness and helps the batter bake up silky smooth and tender.
- Granulated sugar: Just enough to sweeten the pancake without overwhelming the bright lemon flavor.
- Vanilla extract: Rounds out the flavor with a subtle, fragrant note.
- Salt: Enhances all the other flavors and keeps the sweetness in balance.
- Zest of 1 lemon: The star ingredient, infusing every bite with fresh, citrusy zing.
- Unsalted butter: Melts in the hot pan for those irresistibly crisp, golden edges.
- Fresh blueberries: Bring natural sweetness and pop with color; use them straight from the fridge.
- Powdered sugar: A snowy dusting for a gorgeous finish and a hint of sweetness.
- Lemon wedges: Squeeze over the finished Dutch baby for extra brightness and eye-catching presentation.
How to Make Blueberry Lemon Dutch Baby
Step 1: Preheat and Prep Your Pan
Begin by preheating your oven to 425°F. Place a 10-inch oven-safe skillet or cast iron pan in the oven as it heats—this step is crucial for getting those spectacular puffy, crispy edges that make a Blueberry Lemon Dutch Baby so irresistible!
Step 2: Blend the Batter
Combine the eggs, flour, milk, sugar, vanilla extract, salt, and lemon zest in a blender. Blend for about 20 to 30 seconds, until the batter is perfectly smooth, slightly frothy, and ready to work its magic. If you don’t have a blender, a whisk and a strong arm will get the job done, too.
Step 3: Butter the Hot Pan
Carefully (use mitts!) remove your piping-hot skillet from the oven. Drop in the butter and swirl it around—the butter should melt immediately and coat every nook and cranny. This step helps release the Dutch baby easily and creates those crispy, golden edges everyone loves.
Step 4: Add Batter and Blueberries
Quickly pour the creamy batter into the buttery pan, then sprinkle fresh blueberries evenly over the top. This ensures the blueberries stay suspended throughout the pancake instead of sinking to the bottom.
Step 5: Bake Until Puffy and Golden
Slide the skillet back into the oven and bake for 18 to 22 minutes, or until the Dutch baby is deeply golden around the edges and gloriously puffed up. Resist the urge to open the oven—this beauty needs uninterrupted heat to achieve its full, dramatic rise.
Step 6: Add Finishing Touches and Serve
As soon as it emerges from the oven, let your Blueberry Lemon Dutch Baby rest for a minute or two—it will deflate gently, which is all part of the charm. Dust with a generous cloud of powdered sugar and serve right away, with lemon wedges on the side for squeezing.
How to Serve Blueberry Lemon Dutch Baby
Garnishes
A classic dusting of powdered sugar gives that perfect café look and a hint of sweetness. Don’t forget the lemon wedges—squeezing fresh juice over the hot pancake truly makes the flavors sing. If you’re feeling extra indulgent, a dollop of whipped cream, a spoonful of vanilla yogurt, or a pinch of extra lemon zest is lovely too.
Side Dishes
The Blueberry Lemon Dutch Baby pairs beautifully with savory sides like crispy bacon or breakfast sausage, if you like some salt with your sweet. For a lighter touch, serve it alongside a fresh fruit salad or a bowl of Greek yogurt topped with a drizzle of honey.
Creative Ways to Present
For festive brunches, cut your Dutch baby into wedges and serve each with a little pile of fresh berries. Stack slices on a platter with extra lemon zest scattered on top, or use individual mini skillets for single servings—a guaranteed crowd-pleaser that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Blueberry Lemon Dutch Baby, let it cool to room temperature before transferring to an airtight container. Store leftovers in the refrigerator, where they’ll stay delicious for up to two days.
Freezing
To freeze, cut the cooled Dutch baby into wedges, wrap each slice tightly in plastic wrap or foil, then place them in a freezer bag. Frozen portions keep well for up to a month and are perfect for enjoying a mini brunch whenever the craving strikes.
Reheating
Reheat leftovers gently in a 300°F oven for about 8-10 minutes, or until warmed through and slightly crisp at the edges. You can also use the microwave for a quick fix, though the texture will be a bit softer.
FAQs
Can I use frozen blueberries for the Blueberry Lemon Dutch Baby?
Absolutely! Just toss the frozen blueberries over the batter without thawing—this way, they keep their shape and don’t release too much juice.
What if I don’t have a cast iron skillet?
You can use any oven-safe, heavy-bottomed skillet or even a metal baking dish. Just be sure it’s thoroughly preheated before adding the butter and batter for those signature puffy edges!
How do I make this Dutch baby dairy-free?
Simply swap the whole milk for your favorite plant-based milk (like almond or oat) and use vegan butter. The recipe turns out just as fluffy and flavorful.
Why did my Dutch baby collapse after baking?
It’s completely normal for a Blueberry Lemon Dutch Baby to deflate a bit once it comes out of the oven—the dramatic puff is its party trick, but it quickly settles into a tender, custardy center with crispy edges.
Can I make the batter ahead of time?
You can blend the batter up to 30 minutes in advance and keep it in the fridge. Give it a quick whisk before pouring it into the hot pan for the best rise and texture.
Final Thoughts
There’s just something magical about making a Blueberry Lemon Dutch Baby—the way it rises and golden edges emerge is always a thrill. It’s the easiest way to elevate breakfast or brunch and turn any day into a special occasion. Give it a try, play with the garnishes, and let this recipe become your go-to whenever you crave something bright, beautiful, and so much fun to share!
Print
Blueberry Lemon Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this delightful Blueberry Lemon Dutch Baby for a perfect breakfast treat. This oven-baked pancake is fluffy, bursting with blueberries, and infused with zesty lemon flavor.
Ingredients
Eggs:
3 large eggs
All-Purpose Flour:
1/2 cup
Whole Milk:
1/2 cup
Granulated Sugar:
1 tablespoon
Vanilla Extract:
1/2 teaspoon
Salt:
1/4 teaspoon
Lemon Zest:
zest of 1 lemon
Unsalted Butter:
2 tablespoons
Fresh Blueberries:
1/2 cup
Powdered Sugar:
for dusting
Lemon Wedges:
for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare Batter: In a blender, combine the eggs, flour, milk, sugar, vanilla extract, salt, and lemon zest. Blend until smooth and frothy, about 20 to 30 seconds.
- Bake: Immediately pour the batter into the hot pan and sprinkle the blueberries evenly over the top. Return the skillet to the oven and bake for 18 to 22 minutes, or until the Dutch baby is puffed and golden brown around the edges.
Place a 10-inch oven-safe skillet or cast iron pan in the oven to heat.
Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom and sides of the pan.
Remove from the oven and let it rest for a minute or two as it deflates slightly. Dust with powdered sugar and serve with lemon wedges.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use plant-based butter.
- Frozen blueberries can be used but do not thaw them before adding to the batter.
Nutrition
- Serving Size: 1/4 Dutch baby
- Calories: 210
- Sugar: 9g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
