Homemade Blueberry Lemon Dutch Baby

A delightful twist on traditional German pancake featuring fresh blueberries and zesty lemon, perfect for breakfast or brunch.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: German

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup All-purpose flour This will give the pancake its structure and fluffy texture.
1 cup Whole milk Adds richness and moisture to the batter.
3 large Eggs Provide necessary lift and create a custardy center.
1/4 cup Granulated sugar Balances the tartness of the lemon and blueberries.
1 cup Fresh blueberries Bursting with flavor and nutrients.
1 tablespoon Lemon zest Contributes a punch of citrus flavor.
1/2 tablespoon Lemon juice Enhances flavor and adds refreshing tartness.
4 tablespoons Unsalted butter Forms a crispy base while adding richness.
to taste Powdered sugar for dusting Optional finishing touch.

Method

Preparation

Preheat your oven to 425°F (220°C).
Place a cast-iron skillet inside the oven while it preheats.
In a medium bowl, whisk together the flour, milk, eggs, sugar, lemon zest, and lemon juice until smooth and completely combined.

Cooking

Carefully remove the hot skillet from the oven and add the unsalted butter, letting it melt completely.
Pour the batter into the center of the hot skillet, ensuring that the melted butter surrounds it.
Evenly sprinkle fresh blueberries over the batter.
Bake for 20-25 minutes, or until the edges are golden brown and the center is puffed up and set.

Serving

Let the Dutch Baby cool for a couple of minutes, dust with powdered sugar if desired, then cut into wedges for serving warm.

Notes

For best results, ensure the skillet is heated before pouring in the batter. Consider adding vanilla extract or cinnamon for extra flavor. Mix in other fruits like raspberries or strawberries for additional texture.