Name: Blueberry Lemon Dutch Baby
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 3 large Eggs (at room temperature); 3/4 cup Milk (at room temperature); 3/4 cup All-purpose flour; 1/2 teaspoon Vanilla extract; 1 tablespoon Sugar; 1/4 teaspoon Kosher salt; 3 tablespoons Unsalted butter; 1 cup Blueberries (fresh preferred, but frozen works too); Powdered sugar, lemon curd, or maple syrup (for serving); 2 teaspoons Lemon zest (from 1 lemon)

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Few things bring joy to the breakfast table like a fluffy, golden-brown oven pancake bursting with juicy blueberries and zesty lemon flavor. The Blueberry Lemon Dutch Baby is a dream come true for those who love a crisp-but-tender treat that’s both impressive and soul-warming. I first fell in love with Dutch Babies in a cozy café, where the scent of butter and citrus wafted through the air—it was love at first bite! As a recipe that marries custardy pancake with the charm of bursting blueberries and fresh lemon, this dish stands out for its simplicity and wow-factor. It comes together faster than making classic pancakes, making it a win for busy mornings or special brunches. If you enjoyed my recipe for classic Buttermilk Pancakes, you’re in for a flavorful twist with this Dutch Baby. Get your skillet ready and let’s make breakfast magic together!

What is Blueberry Lemon Dutch Baby?

Blueberry Lemon Dutch Baby—admit it, the name alone makes you hungry and curious! Is it a baby born in Holland, a pancake, or maybe both? No babies (or Dutch folks) were harmed creating this dish! The Dutch Baby is essentially a show-stopping skillet pancake that puffs up in the oven—think of it as the dramatic cousin of the humble flapjack. Add blueberries and lemon, and you’ve got a breakfast that truly proves the saying: “The way to a man’s heart is through his stomach.” Why not surprise your loved ones (or just yourself) and whip up this cheerful, golden delight? Go on—try the recipe and let your taste buds do a happy dance!

Why You’ll Love This

Brace yourself for a breakfast that’s fluffy, light, and spectacularly flavorful! The main highlight of this Blueberry Lemon Dutch Baby is its tender, crisp-edged pancake base, puffed high and filled with tangy lemons and sweet, juicy blueberries. Making it at home is not only a fun kitchen adventure, but also a huge cost-saver compared to ordering at a brunch spot—the ingredients are pantry-friendly and budget-conscious. The best part? You can dress up your Dutch Baby with all your favorite toppings, from a dusting of powdered sugar to a spoonful of lemon curd or pure maple syrup. It’s similar to my favorite Berry Oven Pancake, but with a citrus twist that really pops! Ready to brighten up your mornings? Pull out your skillet and treat yourself to this fresh, bakery-worthy breakfast.

How to Make

Quick Overview

The Blueberry Lemon Dutch Baby is the answer to a quick, no-fuss breakfast that’s decadent and satisfying. With just ten minutes of active prep and under half an hour from mixing bowl to table, this recipe offers an irresistible crispy edge, pillowy-soft middle, and the most mouthwatering combination of bright lemon and sweet blueberries. All you need is a blender and an oven-safe skillet—no flipping required!

Ingredients

3 large eggs, at room temperature
3/4 cup milk, at room temperature
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 2 teaspoons)
1 tablespoon sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter
1 cup blueberries (fresh preferred, but frozen works too)
Powdered sugar, lemon curd, or maple syrup for serving

Step-by-Step

In a blender, combine eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until the mixture is completely smooth and frothy, about 20-30 seconds. Let the batter rest for at least 30 minutes at room temperature—this helps guarantee a taller, fluffier Dutch baby.
Preheat your oven to 425°F. Place a 10-inch oven-safe skillet (cast iron works best) onto the middle rack and let it heat through for 10-15 minutes. A hot skillet is essential for the dramatic puff.
Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-low heat on the stove. Add the butter and swirl to coat the bottom and sides until fully melted.
Sprinkle the blueberries evenly into the skillet, gently tossing to coat with the melted butter.
Pour the batter over the prepared blueberries in the skillet. Don’t stir—just let the batter settle.
Return the skillet to the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and deep golden around the edges. Avoid opening the oven door during this time for maximum puff!
Remove from the oven. The Dutch baby will deflate slightly as it cools—totally normal! Dust with powdered sugar, and serve straight from the skillet with your favorite toppings like lemon curd or pure maple syrup.

Enjoy this light, fruity, and utterly delicious breakfast masterpiece!

What to Serve With

A Blueberry Lemon Dutch Baby shines as the star of your breakfast table, but it pairs perfectly with savory sides and refreshing drinks. Try serving it with crispy bacon, breakfast sausages, or a soft scramble of eggs for a hearty brunch spread. Brighten things up with a fruit salad, or offer Greek yogurt with honey on the side. For drinks, a cup of hot coffee or refreshing herbal tea complements the citrus notes, while a glass of fresh orange juice brings out the vibrancy of the flavors. This Dutch baby also makes a delightful dessert—serve with vanilla ice cream for an after-dinner treat!

Top Tips for Perfecting

For the fluffiest Dutch baby, ensure your eggs and milk are at room temperature.
Allowing the batter to rest (at least 30 minutes) promotes better texture and a taller rise. Make the batter the night before for extra convenience.
Use a cast iron skillet for the best golden-brown, crispy edges, but any oven-safe skillet will do.
Fresh blueberries work best, but you can use frozen in a pinch—just scatter them straight from the freezer.
Don’t peek! Keep the oven door closed while baking to avoid deflating the pancake.
Try swapping out the blueberries for raspberries, sliced strawberries, or even thin apple slices for variety.
Top with lemon curd for citrus lovers, or stick to classic powdered sugar and maple syrup.

Storing and Reheating Tips

If you have leftovers, let the Dutch baby cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days. To reheat, place slices in a 350°F oven for about 10 minutes until warmed through, or microwave individual portions for 20-30 seconds. While the Dutch baby is best fresh from the oven, you can also freeze it: wrap portions tightly, freeze for up to one month, and reheat in the oven until hot. Fresh toppings like powdered sugar or lemon curd are best added just before serving.

FAQs

Can I make this recipe without a blender?
Yes! Whisk the batter very thoroughly by hand or use a hand mixer until smooth and frothy.

Do I have to let the batter rest?
While you can skip the rest in a pinch, resting the batter gives you a puffier, better-textured pancake.

Can I use other fruits besides blueberries?
Absolutely! Try raspberries, blackberries, or sliced peaches for a fun twist.

What if I don’t have a cast iron skillet?
Any oven-safe skillet between 9–11 inches works well—metal pans can also do the trick.

How do I keep my Dutch baby from sticking?
A well-heated skillet and enough butter are crucial. Don’t skimp on the butter, and make sure to swirl it up the sides of the pan.

Conclusion

Blueberry Lemon Dutch Baby is that special breakfast treat you’ve been craving—easy, dramatic, and bursting with bright flavors. Whether you’re hoping to impress weekend guests or add cheer to a weekday morning, this recipe is a delicious solution. With simple ingredients and nearly foolproof steps, anyone can master this beautiful, fluffy pancake. Go ahead and give it a try; your taste buds—and your brunch guests—will thank you! And if you loved this recipe, don’t miss my other creative spins on classic breakfast favorites. Happy cooking!