Lemon Blueberry Dutch Baby

$To make a delicious Lemon Blueberry Dutch Baby, you will need: - 3 large eggs - 2/3 cup milk (whole or 2%) - 2/3 cup all-purpose flour - 1/4 teaspoon salt - 1 tablespoon granulated sugar - 1 teaspoon pure vanilla extract - 2 tablespoons unsalted butter - Zest of 1 lemon (about 1 tablespoon) - 1 cup fresh blueberries (washed and drained) - Powdered sugar, for dusting - Maple syrup, for serving (optional) You can swap some ingredients based on what you have: - Use almond milk or oat milk instead of dairy milk. - Try whole wheat flour for a nuttier taste. - If you need a sweetener, honey or maple syrup works well. - Use margarine instead of butter, if needed. - For a lemon-free option, add zest from oranges or limes. Toppings make this dish shine even more. Here are some ideas: - Fresh mint leaves for a pop of color. - Sliced strawberries or raspberries for extra fruit. - A dollop of whipped cream for creaminess. - A sprinkle of cinnamon for added warmth. - Extra lemon zest for more citrus flavor. {{ingredient_image_2}} First, set your oven to 425°F (220°C). This high heat helps the Dutch baby puff up nicely. While the oven warms up, place a cast-iron skillet inside. Heating the skillet makes the butter melt better and helps the edges crisp. Grab a large mixing bowl. Crack three large eggs into it and add 2/3 cup of milk. Whisk these together until they blend well. Next, slowly add 2/3 cup of all-purpose flour, 1/4 teaspoon salt, 1 tablespoon sugar, 1 teaspoon vanilla extract, and the zest of one lemon. Keep whisking until your batter is smooth and free of lumps. This is the heart of your Dutch baby. Using oven mitts, take out the hot skillet. Add 2 tablespoons of unsalted butter to it. Tilt the skillet to coat the bottom and sides as the butter melts. It should bubble a little, which is perfect. Now, pour the batter into the center of the skillet. Sprinkle 1 cup of fresh blueberries evenly on top. Return the skillet to the oven and bake for 20-25 minutes. Look for puffed edges that turn golden brown. The center should be set but a bit soft. When it's done, take it out carefully. It may deflate a bit as it cools, but that’s normal. Dust with powdered sugar before serving. Enjoy with maple syrup if you like! To keep your Lemon Blueberry Dutch Baby fluffy, use room temperature eggs. Cold eggs can make the batter dense. Whisk the eggs and milk together until they are light and frothy. This adds air to the mix. Make sure to whisk in the flour gently. Over-mixing can lead to a tough texture. Serve your Dutch baby right from the skillet. It looks beautiful and inviting! Dust it with powdered sugar for sweetness. Fresh blueberries on top add a pop of color. You can drizzle maple syrup over each slice for extra flavor. Pair it with whipped cream for a treat. Don’t skip preheating the skillet. A hot skillet helps the batter rise. Avoid using too much flour; it can make the Dutch baby heavy. Also, don’t open the oven door while it bakes. This can cause it to deflate. Lastly, serve it right away. It tastes best when fresh! Pro Tips Use Room Temperature Ingredients: Allow your eggs and milk to sit at room temperature for about 30 minutes before using. This helps the batter rise better and creates a fluffier Dutch baby. Experiment with Fruit: While blueberries are delicious, don’t hesitate to try other fruits like sliced peaches, raspberries, or even a mix for a unique flavor profile. Keep an Eye on Baking Time: Ovens vary, so start checking your Dutch baby around the 20-minute mark. You want it puffed and golden brown, but overbaking can lead to a dry texture. Serve Immediately: Dutch babies are best enjoyed fresh out of the oven while they’re still fluffy. Have your toppings ready to go for a quick serving! {{image_4}} You can change up the fruit in your Lemon Blueberry Dutch Baby. Try using different berries like raspberries or strawberries. Peaches or apples also work well. You can mix fruits too. For example, use half blueberries and half raspberries. The key is to keep the total fruit amount about one cup. Adding flavors can make your Dutch Baby even better. Try adding a splash of almond extract for a nutty taste. You can also add spices like cinnamon or nutmeg for warmth. A hint of ginger can give a nice zing. For a citrus twist, use lime zest instead of lemon. If you need a gluten-free option, swap out the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum in it for the best texture. You can also use almond flour or oat flour. Just remember to adjust the liquid slightly, as these flours can absorb more moisture. To store your leftover Lemon Blueberry Dutch Baby, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy your Dutch Baby again, preheat your oven to 350°F (175°C). Place the leftover Dutch Baby on a baking sheet. Heat it for about 10-15 minutes. This will help restore its fluffy texture. You can also use a microwave, but it may become a bit soggy. To freeze your Dutch Baby, cut it into slices. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag or container. It can last in the freezer for up to two months. When you're ready to eat, just thaw it in the fridge overnight and reheat as mentioned. This way, you can enjoy a tasty treat any time! A Dutch Baby is a type of pancake. It puffs up when baked, creating a light and airy texture. It is often served warm with toppings like fruit, syrup, or powdered sugar. You cook it in a hot oven with butter in a skillet. This gives it a crispy edge and a soft center. The batter is simple, made from eggs, flour, milk, sugar, and flavorings. You can prepare the batter ahead of time. Mix the eggs, milk, flour, and other ingredients. Store it in the fridge for up to 2 hours. When you are ready to bake, preheat your oven and add butter to the hot skillet. Pour in the chilled batter, add blueberries, and bake. This keeps your Dutch Baby fresh and fluffy. To keep your Dutch Baby from deflating, follow these steps: - Preheat your oven well. A hot oven helps it rise. - Avoid opening the oven door while it bakes. This cools it down. - Serve it right after baking. It will deflate as it cools, which is normal. To enjoy the best texture, use fresh ingredients, and mix just until smooth. You now have a complete guide to making a Dutch Baby. We covered ingredients, step-by-step instructions, tips for fluffiness, and tasty variations. Remember, using the right ingredients and avoiding common mistakes is key. Enjoy trying different toppings and flavors. Store any leftovers properly to keep them fresh. If you have questions, refer back to the FAQs section. Have fun cooking and sharing this easy, delicious dish!$

A fluffy, oven-baked pancake filled with fresh blueberries and a hint of lemon zest, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

3 large eggs
2/3 cup milk (whole or 2%)
2/3 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1 tablespoon zest of lemon
1 cup fresh blueberries
to taste none powdered sugar, for dusting
to taste none maple syrup, for serving (optional)

Instructions

Preheat your oven to 425°F (220°C) and place a cast-iron skillet or any oven-safe pan inside to heat.
In a large mixing bowl, crack the eggs and add the milk. Whisk together until combined, then gradually incorporate the flour, salt, sugar, vanilla extract, and lemon zest until smooth.
Carefully remove the hot skillet from the oven and add the butter, tilting to coat the bottom and sides as it melts.
Pour the prepared batter into the center of the skillet over the melted butter and sprinkle the blueberries evenly on top.
Return the skillet to the oven and bake for 20-25 minutes until the edges are puffed and golden brown, and the center is set.
Once baked, remove from the oven and allow to cool slightly.
Dust with powdered sugar and serve immediately with maple syrup if desired.

Notes

For an elegant touch, serve the Dutch baby directly from the skillet, garnished with a few additional blueberries and a twist of lemon zest on top.

Keyword blueberry, breakfast, lemon, Pancake