Blueberry Lemon Dutch Baby
A fluffy, golden-brown oven pancake bursting with juicy blueberries and zesty lemon flavor.
Servings: 4 servings
Equipment
- Blender
- Oven-safe skillet
Ingredients
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
Instructions
- 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.
- Preheat your oven to 425°F. Place a 10-inch oven-safe skillet onto the middle rack and let it heat through for 10-15 minutes.
- 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.
- Remove from the oven. Dust with powdered sugar, and serve straight from the skillet with your favorite toppings.
Notes
For the fluffiest Dutch baby, ensure your eggs and milk are at room temperature. Allowing the batter to rest promotes better texture and a taller rise.