Description

This Easy Lemon Blueberry Dutch Baby is a delightful, puffy oven-baked pancake with fresh lemon zest and juicy blueberries. Perfect for a weekend brunch or a sweet breakfast treat, it combines tangy citrus and sweet berries in a light, airy batter that puffs beautifully in a hot cast-iron skillet. Finished with a dusting of powdered sugar and a drizzle of fresh lemon juice, this recipe is as visually stunning as it is delicious.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar

Wet Ingredients

4 large eggs
1 cup whole milk (or dairy-free alternative)
1 teaspoon vanilla extract
Zest of 1 medium lemon

Additional Ingredients

1 cup blueberries (fresh or thawed frozen)
3 tablespoons unsalted butter
Powdered sugar, for dusting
Lemon juice, for drizzling

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Instructions

Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat thoroughly, ensuring it is hot enough to help the batter puff beautifully.
Prepare the Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and lemon zest until you achieve a smooth, lump-free batter. Allow the batter to rest briefly to enable the ingredients to combine fully.
Melt Butter in Skillet: Carefully remove the hot cast-iron skillet from the oven and melt the 3 tablespoons of unsalted butter evenly in it, coating both the bottom and the sides to prevent sticking and enhance flavor.
Add Batter and Blueberries: Pour the prepared batter evenly into the buttered skillet, then immediately scatter the blueberries evenly over the top so they distribute nicely throughout the Dutch baby.
Bake the Dutch Baby: Return the skillet to the preheated oven and bake for approximately 20 minutes or until the Dutch baby is puffed up dramatically and golden brown around the edges, indicating it is fully cooked.
Finish and Serve: Remove the skillet from the oven, dust the Dutch baby with powdered sugar for a touch of sweetness, and drizzle freshly squeezed lemon juice over the top for a bright zing. Slice and serve warm to enjoy the best texture and flavor.

Notes

Using a cast-iron skillet is key for achieving the classic crispy edges and even puffing of the Dutch baby.
You can substitute whole milk for any dairy-free milk like almond or oat milk if preferred.
Letting the batter rest for 5-10 minutes helps hydrate the flour and improves texture.
Fresh blueberries provide the best burst of flavor, but frozen blueberries that are thawed also work well.
The skillet and oven must be very hot before adding the batter to ensure maximum puffiness.
Serve immediately as the Dutch baby will deflate as it cools.