Blueberry Lemon Dutch Baby – Easy, Fluffy Breakfast Recipe

Looking for a breakfast treat that will not only impress your guests but also tantalize your taste buds with a burst of citrusy sweetness and the comforting richness of a fluffy pancake? Look no further than this Blueberry Lemon Dutch Baby. With its puffy, golden edges and a vibrant contrast of sweet blueberries and zesty lemon, this dish is a showstopper every time. Plus, it’s incredibly simple to prepare, making it the perfect addition to your weekend brunch repertoire or a decadent breakfast to start the day off right.

In this guide, we’ll break down the Blueberry Lemon Dutch Baby recipe, explore its history, provide you with tips to make it perfect, and suggest several variations to keep it fresh and exciting each time. By the end, you’ll not only know how to create this delicious dish but also have the confidence to put your own spin on it.

---

What Is a Dutch Baby?

Before we dive into the specifics of the Blueberry Lemon Dutch Baby, let’s take a moment to understand what a Dutch Baby is. The Dutch Baby is a type of German pancake, often referred to as a puffed pancake or oven pancake. Unlike regular pancakes that are cooked on a griddle, a Dutch Baby is baked in the oven, allowing it to puff up dramatically and form a deliciously crisp edge, while the center remains soft and custardy.

The Dutch Baby is typically served as a sweet dish, though savory versions also exist. The dish was popularized in the United States in the early 20th century, particularly in the Pacific Northwest, where it was often topped with fruit, powdered sugar, and syrup. Today, it’s a beloved breakfast or brunch option due to its versatility and impressive presentation.

Now that you know a little more about the history and structure of a Dutch Baby, let’s get to the fun part—making this mouthwatering Blueberry Lemon Dutch Baby.

---

Ingredients for Blueberry Lemon Dutch Baby

This Blueberry Lemon Dutch Baby is a treat for both the eyes and the taste buds. The ingredients are simple and easy to find, making this a recipe that can be prepared without much fuss, but the results are extraordinary.

For the Dutch Baby Batter:

• 3 large eggs (room temperature)
• ¾ cup milk (room temperature)
• ¾ cup all-purpose flour
• ½ teaspoon vanilla extract
• Zest of 1 lemon (about 2 teaspoons)
• 1 tablespoon sugar
• ¼ teaspoon kosher salt
• 3 tablespoons unsalted butter (for greasing the skillet)

For the Blueberry Topping:

• 1 cup blueberries (fresh or frozen)

Optional Toppings:

• Powdered sugar (for dusting)
• Lemon curd (for added citrusy richness)
• Maple syrup (for sweetness and depth)

How to Make Blueberry Lemon Dutch Baby

Creating this Blueberry Lemon Dutch Baby is easier than you might think. Just follow these steps, and you’ll have a spectacular dish in no time.

Step 1: Prepare the Batter

Start by gathering all the ingredients for the batter. The eggs, milk, flour, vanilla, lemon zest, sugar, and salt need to be blended together until smooth. The key here is to use room temperature ingredients—this helps the batter combine evenly, leading to a light and airy pancake.

To blend, simply place the ingredients in a blender and blend on medium speed until the mixture is completely smooth. Once blended, let the batter rest at room temperature for about 30 minutes. This resting time allows the batter to thicken slightly and ensures that the Dutch Baby will puff up beautifully when baked.

Step 2: Preheat the Oven and Heat the Skillet

Next, preheat your oven to 425°F (220°C). While the oven is heating, place your 10-inch oven-safe skillet (a cast iron skillet works best) in the oven for about 10-15 minutes. This step is essential for achieving that signature puffed, crispy edge.

Once the skillet is preheated, carefully remove it from the oven using oven mitts. Add the unsalted butter to the skillet, swirling it around to coat both the bottom and the sides. The melted butter will add flavor and help create that golden, crispy texture that makes a Dutch Baby so irresistible.

Step 3: Add the Blueberries

Now it’s time to add the blueberries. You can use fresh or frozen blueberries, depending on what you have on hand. Gently stir the blueberries in the skillet to coat them with the melted butter. This step helps the berries soften and release their juices as the Dutch Baby bakes.

Step 4: Pour the Batter

Once the blueberries are evenly distributed in the skillet, carefully pour the prepared batter over the top. The batter will immediately begin to fill the skillet and surround the blueberries. Return the skillet to the oven, but be sure not to open the oven door while it’s baking to prevent the Dutch Baby from collapsing.

Bake for about 18–22 minutes, or until the edges of the pancake are puffed and golden brown. The center should still be slightly wobbly but set.

Step 5: Serve and Enjoy

Once your Blueberry Lemon Dutch Baby is baked to perfection, remove it from the oven and let it cool slightly. Dust the top with powdered sugar, and serve with a dollop of lemon curd and a drizzle of maple syrup for extra flavor. Cut into wedges and enjoy warm for a delightful breakfast or brunch experience.

---

Tips for Perfecting Your Blueberry Lemon Dutch Baby

While this recipe is straightforward, there are a few tips and tricks to ensure your Blueberry Lemon Dutch Baby turns out perfectly every time:

1. Use a heavy, oven-safe skillet: A cast iron skillet is ideal because it retains heat well, ensuring even cooking and helping to form that crispy edge.
2. Don’t skip the resting time for the batter: Allowing the batter to rest at room temperature helps to thicken it, resulting in a fluffier pancake.
3. Preheat your skillet: This helps the batter cook evenly and ensures the pancake puffs up beautifully.
4. Avoid opening the oven door while baking: Opening the oven door can cause the Dutch Baby to collapse. Wait until the baking time is complete before checking on it.
5. Feel free to experiment with different fruits: If blueberries aren’t your favorite, try other fruits like strawberries, blackberries, or raspberries for a different flavor profile.

---

Nutritional Information (Per Serving)

Here’s a quick breakdown of the nutritional information for the Blueberry Lemon Dutch Baby:

• Calories: 264 kcal
• Fat: 14g
• Carbohydrates: 32g
• Protein: 6g
• Fiber: 2g
• Sugar: 8g

These values may vary depending on portion size and additional toppings like syrup or lemon curd.

---

Variations and Customization

While the Blueberry Lemon Dutch Baby is delicious as-is, there’s always room for creativity in the kitchen. Here are a few variations you can try to make this dish your own:

• Mixed Berries: Use a mix of blueberries, blackberries, and strawberries for a more colorful and complex flavor.
• Citrus Twist: Add a little extra orange zest along with the lemon zest for a more vibrant citrus flavor.
• Savory Dutch Baby: Skip the sugar and lemon zest, and instead, add some grated cheese, herbs, and crispy bacon for a savory breakfast dish.
• Vegan Version: Swap the eggs and milk for plant-based alternatives like almond milk and flax eggs for a vegan-friendly option.

---

Frequently Asked Questions (FAQs)

1. Can I make this Blueberry Lemon Dutch Baby ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 12 hours before baking. However, for the best texture, we recommend baking it fresh.

2. Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in this recipe. Just be sure to stir them gently to avoid breaking them up too much.

3. How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.

4. Can I make a larger batch?

Yes! Simply double or triple the ingredients and use a larger skillet or bake in multiple pans.

5. Can I add other fruits?

Yes! This recipe is versatile, so feel free to experiment with strawberries, raspberries, or even peaches for different fruit combinations.

---

Conclusion: A Breakfast to Remember

The Blueberry Lemon Dutch Baby is the perfect way to start your day on a high note. Its light, airy texture and the balance of sweet blueberries with zesty lemon make it a dish that everyone will love. Plus, it’s simple enough to whip up in just 35 minutes, making it ideal for any occasion, whether it’s a laid-back weekend brunch or a special breakfast treat for loved ones.

With the tips and variations we’ve shared, you can customize this Dutch Baby to suit your taste and dietary preferences, ensuring that it becomes a staple in your recipe collection. Whether you enjoy it with powdered sugar, lemon curd, or maple syrup, this dish is sure to impress and satisfy.

Now that you know how to make the perfect Blueberry Lemon Dutch Baby, it’s time to get baking—and don’t forget to enjoy every last bite.

Print