This Lemon Blueberry Dutch Baby Is So Good, You'll Make It Every Weekend
My favorite type of recipes are ones that are totally impressive yet shockingly simple. So, it’s no surprise that pancake Saturday at my house usually involves getting out the cast iron skillet to make a custardy Dutch baby. And while a classic Dutch baby pancake is great, nothing beats a puffed-up pancake flavored with sunny fresh lemon and sweet, jammy blueberries. Between the golden puffed edges, custardy center, and fruit-forward combo of lemon and blueberries, there is no better way to start spring.
This lemon blueberry dutch baby is one to bookmark for weekend brunch with friends, special occasions like Easter morning and Mother’s Day, and mornings when you just want to embrace the season.
Why You’ll Love It
Between the irresistible flavor combo of fresh lemon and blueberries and the eye-catching billowy puffs of the Dutch baby as it comes out of the oven, this pancake looks and tastes totally impressive.
A dish this impressive looks like it should take a lot of effort, but in reality it takes less than five minutes to mix together the batter.
Key Ingredients in Lemon Blueberry Dutch Baby
Large eggs. Before doing anything else, take out three eggs and let them come to room temperature. Room-temperature eggs will mix into the batter easier and yield a loftier pancake.
Milk. Whole and 2% milk both work well here. I recommend taking it out of the fridge at the same time you take the eggs out, and let the milk sit at room temperature for about 30 minutes.
Lemon. A combination of zest and juice give this Dutch baby a gentle lemony flavor. To really maximize the lemon flavor, rub the lemon zest into a couple spoonfuls of granulated sugar to release the oils in the fruit.
All-purpose flour. While Dutch baby pancakes are decidedly eggy and custardy, they still need a little flour to give shape and sturdiness.
Blueberries. You can use fresh or frozen blueberries; both work well in this recipe.
How to Make Lemon Blueberry Dutch Baby
Cook the blueberries. Melt butter in the skillet on the stovetop and heat the blueberries just until they swell and begin to release a little bit of juice.
Make the batter. Take your pick between whisking together the batter by hand in a mixing bowl or blitzing all the ingredients together in a blender. Both methods work well and take just a few minutes. I prefer mixing by hand because I feel like it makes a slightly taller pancake, plus I hate washing the blender.
Bake the Dutch baby. Take the 10-inch cast iron skillet off the heat and pour the batter over the blueberries. Slide into the oven and bake until the center is set and the edges are puffed and lightly browned.
Lodge 10.25-Inch Cast Iron Skillet
Helpful Swaps
Nothing beats fresh blueberries here, and they’ll always be my first pick for this recipe. That said, frozen blueberries also work great and taste delicious here.
If you happen to have lemon extract on hand, use that in place of vanilla extract to up the lemon flavor even more. If you love the flavor of almond extract, try using that instead.
Lemon Blueberry Dutch Baby Recipe
With puffed edges, a custardy center, plus a subtle lemon flavor and jammy blueberries, this will become an instant brunch favorite.
Prep time 5 minutes to 10 minutes
Cook time 15 minutes to 20 minutes
Serves 2 to 4
Ingredients
3 large eggs
1/2 cup whole or 2% milk
1 medium lemon
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
3 tablespoons unsalted butter
3/4 cup fresh or frozen blueberries (do not thaw)
Powdered sugar or maple syrup, for serving
Instructions
Place 3 large eggs and 1/2 cup whole or 2% milk on the counter and let come to room temperature, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 450ºF.
Finely grate the zest of 1 medium lemon into a medium bowl (about 1 tablespoon). Add 2 tablespoons granulated sugar and use your fingers to rub the zest into the sugar to release the oils. Add the eggs, milk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and whisk to combine. Add 1/2 cup all-purpose flour and whisk until smooth. (Alternatively, place all the ingredients in the blender and blend until smooth, about 10 seconds.)
Melt 3 tablespoons unsalted butter in a 10-inch cast iron skillet over medium heat. Add 3/4 cup blueberries. Cook, stirring occasionally, until they swell and begin to pop, 1 to 2 minutes. Remove the skillet from the heat. Spread the blueberries into a single layer. Pour the batter evenly over the blueberries.
Transfer the skillet to the oven and bake until set in the center and puffed around the edges, 12 to 15 minutes. Serve dusted with powdered sugar or with maple syrup.
Recipe Notes
Storage: The pancake will deflate quickly and is best eaten immediately after baking, but leftovers are still delicious. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 300°F oven until warmed through.
