Description
This Blueberry Lemon Dutch Baby is a delightful, puffy baked pancake perfect for breakfast or brunch. Light and airy with a tangy lemon twist and bursts of fresh blueberries, it’s elegantly finished with powdered sugar, maple syrup, and fresh mint for a refreshing and flavorful treat.
Ingredients
Scale
For the Dutch Baby:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup fresh blueberries
For Topping:
- Powdered sugar (for dusting)
- Maple syrup (for drizzling)
- Additional fresh blueberries
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat Oven and Skillet: Preheat the oven to 425°F (220°C) and place a 10-inch cast-iron or oven-safe skillet inside to heat thoroughly.
- Prepare Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, lemon zest, and salt until the batter is smooth and free of lumps.
- Add Butter and Batter to Skillet: Carefully remove the hot skillet from the oven, add the unsalted butter, and swirl it around to coat the bottom and sides evenly. Immediately pour the batter into the skillet and evenly sprinkle the fresh blueberries on top.
- Bake: Return the skillet to the oven and bake for 18-20 minutes until the Dutch baby puffs up dramatically and turns golden brown on the edges.
- Garnish and Serve: Remove from oven and dust the Dutch baby with powdered sugar. Drizzle with maple syrup, add additional fresh blueberries, and garnish with fresh mint leaves if desired before serving.
Notes
- Use a cast-iron skillet or other oven-safe skillet for best results and proper heat retention.
- Be cautious when handling the hot skillet to prevent burns.
- Serve immediately as the Dutch baby will deflate as it cools.
- Substitute fresh blueberries with other berries as preferred.
- For a dairy-free option, substitute whole milk and butter with plant-based alternatives.
