Description
This Blueberry Lemon Dutch Baby is a deliciously puffy oven-baked pancake with crispy edges and a soft, custard-like center. Bursting with juicy blueberries and bright lemon zest, it’s the perfect brunch dish. Easy to make with simple ingredients, this Dutch Baby is sure to impress!
Ingredients
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ½ cup fresh blueberries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 425°F (220°C). Place a 10- to 12-inch cast-iron skillet inside to heat.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, lemon zest, and salt. Blend until smooth. Let the batter rest for 5–10 minutes.
- Carefully remove the hot skillet from the oven and add butter, swirling to coat the pan.
- Pour the batter into the skillet, then evenly sprinkle the blueberries on top.
- Bake for 18–22 minutes, or until the Dutch Baby is golden brown and puffy.
- Remove from the oven, dust with powdered sugar, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 18 minutes