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Blueberry Lemon Dutch Baby Recipe

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4.1 from 7 reviews

This Blueberry Lemon Dutch Baby is a delightful, puffy oven-baked pancake bursting with fresh blueberries, lemon zest, and swirls of blueberry jam. Perfect for a special breakfast or brunch, it combines fluffy texture with vibrant flavors and a buttery caramelized finish.

Ingredients

Main Ingredients

  • 4 tablespoons salted butter
  • 4 large eggs, at room temperature
  • 2/3 cups whole milk, at room temperature
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2-3 teaspoons lemon zest
  • 2-3 tablespoons blueberry jam
  • 1/4 cup fresh or frozen blueberries

Instructions

  1. Preheat the Oven: Set your oven to 450°F (232°C) to ensure it reaches the perfect temperature for baking the Dutch baby.
  2. Prepare the Batter: In a blender, combine eggs, milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for one minute until the batter is smooth and free of lumps. Stir in the lemon zest and gently swirl in the blueberry jam for a marbled effect.
  3. Melt Butter and Cook Blueberries: Heat 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the blueberries and cook until the butter browns slightly around them, about 3 minutes, enhancing their flavor.
  4. Bake the Dutch Baby: Pour the prepared batter into the hot skillet over the browned butter and blueberries. Transfer the skillet immediately to the center of the preheated oven. Bake for 15 minutes without opening the oven door to prevent deflation until the Dutch baby is puffed and golden brown.
  5. Serve: Remove from oven and top with pats of butter. Drizzle with maple syrup if desired and serve immediately while warm and fluffy. Enjoy this vibrant and comforting breakfast treat!

Notes

  • Make sure all eggs and milk are at room temperature to ensure a smooth batter and better rise.
  • Do not open the oven door during baking to prevent the Dutch baby from collapsing.
  • Use a cast iron skillet for the best heat distribution and crispy edges.
  • Fresh or frozen blueberries can be used; if frozen, do not thaw before cooking to avoid excess moisture.
  • For extra flavor, consider adding a pinch of cinnamon or nutmeg to the batter.

Find it online: https://recipesbyliza.com/blueberry-lemon-dutch-baby-recipe/