Name: Blueberry Lemon Dutch Baby
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 3 large Eggs (Room temperature); 2/3 cup Milk (Room temperature); 2/3 cup All-purpose flour (Spoon and leveled); 1 tbsp Sugar; 1 tsp Vanilla extract; 1/2 tsp Salt; 1 tsp Lemon zest (Finely grated from 1 lemon); 2 tbsp Unsalted butter (Cut into pieces); 1/2 cup Fresh blueberries (Rinsed and patted dry); Powdered sugar (For topping, as desired); Fresh blueberries (Additional for garnish); Lemon slices (Thinly sliced for topping); Maple syrup or honey (For serving, optional)

Jump to Recipe

Creamy, tangy, and irresistibly puffy — this Blueberry Lemon Dutch Baby is the kind of breakfast that turns an ordinary morning into a small celebration. Imagine a golden, oven-risen pancake with a tender custardy center, studded with juicy blueberries and bright lemon zest; it’s simple enough for a weekday brunch and pretty enough for weekend guests. Fun fact: Dutch babies are actually American creations inspired by German pancakes, and they’re dramatic to watch as they puff in the oven. For a similar bright, citrusy twist, check out this Blueberry Lemon Dutch Baby variations that explore different fruit and topping combinations. This recipe is quick, family-friendly, and a delightful way to impress without stress — let’s get cooking!

What is Blueberry Lemon Dutch Baby – A Puffy Pancake Delight?

What’s in a name? A Dutch Baby is essentially a puffy skillet pancake that soars in the oven and collapses into a lacy-edged, custardy delight — and when you add lemon and blueberries, you get that perfect balance of sweet and bright. Why “Dutch” if it’s not from the Netherlands — who knows? Maybe an overzealous baker wanted a fancier name. Or perhaps someone whispered “the way to a man’s heart is through his stomach,” and a puffy pancake was born. Curious? Try it and see if the dramatic rise and citrusy pop don’t win you over. Give it a go — you might just be hooked.

Why You’ll Love This

Puff and texture: The dramatic oven puff creates crisp edges with a soft, almost custardy interior that melts in your mouth. The lemon zest brightens every bite while blueberries add juicy bursts.
Home-cooked value: With just pantry basics and fresh fruit, this recipe delivers bakery-style results at a fraction of the cost of a café order. It’s ideal for feeding a family or making brunch for friends without breaking the bank.
Flavor finishers: A dusting of powdered sugar, extra berries, and a squeeze of lemon plus maple syrup or honey make each serving customizable and irresistible.

If you enjoy other lemon-blueberry combos on this site, you’ll also love our take on richer desserts — try the light contrast of our lemon blueberry cheesecake cake next time. Ready to bake? Let’s make something memorable.

How to Make:

Quick Overview

This Dutch Baby is easy, fast, and satisfying. The batter mixes in a blender for smoothness, then rests briefly while a cast-iron skillet gets screaming hot. The result: a puffy, golden pancake with crisp edges and a soft center studded with fresh blueberries and bright lemon zest. Prep time is about 10 minutes, bake time 15–18 minutes, total around 30–35 minutes from start to table.

Ingredients

3 large eggs, room temperature
2/3 cup milk, room temperature
2/3 cup all-purpose flour, spooned and leveled
1 tbsp sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp lemon zest, finely grated from 1 lemon
2 tbsp unsalted butter, cut into pieces
1/2 cup fresh blueberries, rinsed and patted dry
Powdered sugar (for topping), as desired
Fresh blueberries (for topping), additional for garnish
Lemon slices (for topping), thinly sliced
Maple syrup or honey (for serving), optional

Directions

Preheat and heat the skillet: Preheat your oven to 425°F (220°C). Place a 10–12 inch cast-iron skillet in the oven while it heats so the pan becomes very hot. This step helps create the dramatic puff and crisp edges.
Make the batter: In a blender, combine the 3 large eggs, 2/3 cup milk, 2/3 cup all-purpose flour, 1 tbsp sugar, 1 tsp vanilla extract, 1/2 tsp salt, and 1 tsp lemon zest. Blend until the batter is completely smooth, about 15–20 seconds. Scrape down sides if needed.
Rest briefly: Let the batter rest for 5 minutes. This helps the flour hydrate and yields a silkier custard texture. Use this time to get your toppings ready.
Melt the butter in the hot skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the 2 tbsp unsalted butter to the skillet and swirl until it melts and coats the pan. Be cautious — the pan and butter will be very hot.
Add batter and berries: Pour the batter into the hot buttered skillet and sprinkle 1/2 cup fresh blueberries evenly over the top. The contrast of the hot skillet and cold batter helps produce lift.
Bake: Return the skillet to the oven and bake for 15–18 minutes until the pancake is puffed high, set in the center, and golden brown around the edges. Avoid opening the oven during the rise.
Finish and top: Remove from the oven. The Dutch Baby will deflate slightly as it cools — that’s normal. Dust generously with powdered sugar, scatter extra fresh blueberries and lemon slices on top.
Serve immediately: Slice and serve right away with maple syrup or honey on the side. This is best eaten warm the day it’s made.

Blueberry Lemon Dutch Baby – A Puffy Pancake Delight

What to Serve With

Crispy bacon or Canadian bacon for a salty contrast.
A simple green salad tossed with a lemon vinaigrette for a light brunch pairing.
Greek yogurt sweetened with honey and a sprinkle of granola for texture.
Fresh fruit salad to echo the blueberry-lemon flavors.
Hot coffee, a citrusy tea, or a sparkling mimosa if you’re celebrating.

Top Tips for Perfecting

Room-temperature eggs and milk blend more easily and puff better.
Use a well-heated cast-iron skillet for the best rise and crisp edges; a cold pan won’t produce the same lift.
Don’t open the oven while baking — the Dutch Baby needs steady heat to puff.
For extra lemon punch, add a teaspoon of fresh lemon juice to the batter in addition to the zest.
If blueberries are large, gently press a few into the batter rather than piling them on top to ensure even distribution.
Common mistake: overbaking. Remove when golden and set; it will finish cooking in the residual heat.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture will be firmer but still delicious.
Freezing: Dutch Babies don’t freeze well because of their delicate texture. If needed, tightly wrap individual slices and freeze up to 1 month, but expect some textural changes.
Reheating: Reheat slices in a 350°F (175°C) oven for 5–8 minutes to restore some crispness. Avoid microwaving if you want to preserve texture; if using the microwave, reheat in short intervals and finish in a hot skillet for a minute to crisp the edges.

FAQs

What is the best pan for a Dutch Baby?
A 10–12 inch cast-iron skillet is ideal because it retains high heat and promotes even browning and puffing. Oven-safe stainless skillets can work in a pinch.

Can I use frozen blueberries?
Yes, but toss them with a teaspoon of flour before adding to prevent bleeding. Slightly thaw and drain excess liquid for best results.

Can I make the batter ahead of time?
You can blend the batter and refrigerate for up to 24 hours, but it may lose some lift. For maximum puff, use it the same day after a short 5-minute rest.

Is there a dairy-free version?
Substitute almond or oat milk for dairy milk and use a plant-based butter; texture will be similar though slightly different in richness.

How do I prevent the Dutch Baby from deflating too much?
Some deflation is normal as it cools. Serve immediately after baking to showcase the full puff. Avoid overmixing the batter and keep the oven door closed during baking.

Conclusion

This Blueberry Lemon Dutch Baby is a fast, show-stopping breakfast that combines creamy custardy texture with bright citrus and juicy berries — a true crowd-pleaser that’s easy enough for weeknights and impressive enough for brunch guests. It’s affordable to make at home and offers flexible toppings to suit every taste. If you’d like a variation or inspiration from another trusted source, check out this lovely version at Fresh Lemon-Blueberry Dutch Baby | Alexandra’s Kitchen. Give it a try, share it with friends or family, and enjoy the smiles that come with every warm, puffy slice.