This Lemon Blueberry Dutch Baby is a fluffy pancake-like treat that bakes up beautifully in the oven. It’s filled with fresh blueberries and has a zingy lemon flavor that wakes up your taste buds!
Perfect for breakfast or brunch, this dish is so easy to make. Just whip up the batter, pour it in a hot pan, and watch it puff! It’s like magic—don’t you just love it when food surprises you? 😊
I enjoy serving it with a sprinkle of powdered sugar and a drizzle of maple syrup. It’s fun to watch everyone cut into this big fluffy beauty. Warning: seconds are likely! 🍽️
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the batter. If you’re looking for a gluten-free option, you can swap in a gluten-free all-purpose blend. Just make sure it has xanthan gum for the right texture!
Milk: Whole milk helps to create a rich and fluffy texture. If you prefer a lighter version, use 2% milk or a dairy-free alternative like almond milk. Just keep in mind it might slightly alter the flavor.
Eggs: They help make the Dutch baby fluffy and light. For an egg-free option, use flaxseed meal or applesauce (1/4 cup per egg). This change may affect the puffiness but is a good substitute!
Lemon Zest & Juice: Fresh lemon zest and juice brighten the flavors. If lemons aren’t available, you could use lemon extract, but use a little less. Lime juice could also work for a different twist.
Butter: I recommend unsalted butter for better control over the sweetness. If you need a vegan alternative, use coconut oil or a plant-based butter substitute.
Blueberries: Fresh blueberries burst with flavor in this recipe. If they’re out of season, frozen blueberries work, but thaw them first to avoid excess moisture.
What’s the Best Way to Get a Perfectly Puffing Dutch Baby?
The secret to getting that magical puff in your Dutch baby lies in a few key steps. First, ensure your skillet is hot when you pour the batter in. This helps the edges cook quickly, leading to that beautiful puffy rise. Here’s how to nail it:
- Preheat the oven with the cast-iron skillet inside to get it nice and hot.
- As soon as you pour the batter into the skillet, put it back in the oven quickly to trap the heat.
- Don’t open the oven door while baking! This can cause it to deflate.
Letting the Dutch baby cool slightly instead of serving right out of the oven allows you to see its stunning shape before it starts to deflate a bit. Enjoy this fluffy treat with your favorite toppings!
Lemon Blueberry Dutch Baby for Six
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup fresh blueberries (plus extra for serving)
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving (optional)
Time Needed:
This delightful Lemon Blueberry Dutch Baby takes about 10 minutes to prepare, and then 20 to 25 minutes to bake. You should have it ready in roughly 35 to 40 minutes total, making it a quick yet impressive dish for breakfast or brunch!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or any ovenproof frying pan inside while it heats up. This step is important because a hot pan helps the Dutch baby puff beautifully!
2. Prepare the Batter:
In a blender or large mixing bowl, combine the all-purpose flour, whole milk, eggs, granulated sugar, lemon zest, fresh lemon juice, vanilla extract, and salt. Blend or whisk well until the mixture is completely smooth and slightly frothy. You can already smell that wonderful lemony scent!
3. Add the Butter:
Carefully take the hot skillet from the oven. Add the unsalted butter to the skillet, swirling it around to melt and coat the bottom and sides evenly. The sizzling butter is key for a nice golden crust!
4. Pour the Batter:
Now, pour the prepared batter into the skillet over the melted butter. Don’t forget to scatter the 1 cup of fresh blueberries evenly over the batter. This will ensure that delicious bursts of blueberry flavor are everywhere!
5. Bake:
Quickly return the skillet to the oven and bake for 20 to 25 minutes. Keep an eye on it—you’re looking for a puffy, golden-brown masterpiece that is set in the center. Try not to open the oven door during baking, as this can affect how well it puffs!
6. Cool and Serve:
Once it’s done baking, remove it from the oven and let it cool for a couple of minutes. The puffy sides will start to come down a bit, and that’s perfectly normal. Dust generously with powdered sugar for a lovely finish!
7. Add Your Toppings:
If you like, add a dollop of whipped cream or a scoop of vanilla ice cream on top. Serve warm with extra fresh blueberries on the side for a refreshing touch.
8. Enjoy!
Dig in and enjoy this delightful Lemon Blueberry Dutch Baby with family and friends. It’s the perfect way to brighten up your breakfast or brunch!
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Can I Use Different Fruits Instead of Blueberries?
Absolutely! You can substitute the blueberries with other fruits like raspberries, blackberries, or even diced strawberries. Just be cautious with juicier fruits as they might add extra moisture to the batter.
How Do I Store Leftovers?
To store leftovers, allow the Dutch baby to cool completely, then place it in an airtight container in the fridge. It should stay fresh for up to 3 days. Reheat in the oven at a low temperature until warmed through for the best texture.
Can I Make This Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it has a binding agent like xanthan gum for the best results. The texture might vary slightly, but it will still be delicious!
What Should I Serve With This Dutch Baby?
This dish is delightful on its own, but it pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of maple syrup. You might also consider serving it with a side of fresh fruit or a light salad for balance.