Fluffy Lemon Blueberry Dutch Baby Recipe

The scent of freshly baked goods wafts through the air like a warm hug from Grandma. Imagine a fluffy Lemon Blueberry Dutch Baby rising majestically in the oven while you sip your morning coffee, practically begging you to dive in. It’s not just a dish; it’s an experience that transforms an ordinary day into something extraordinary.

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Picture this: friends gathered around the table, eyes wide with anticipation as they await the grand unveiling of your culinary masterpiece. Each slice reveals golden edges and juicy blueberries peeking out like they’re ready to party. Whether it’s a lazy Sunday brunch or a spontaneous weekday treat, this delightful creation is sure to impress and evoke smiles all around.

I once made this Lemon Blueberry Dutch Baby for my family during a weekend getaway. Their faces lit up like kids on Christmas morning when I served it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The backbone of any pancake batter; choose unbleached for better flavor and texture.
• Fresh Blueberries: Use ripe blueberries; they add natural sweetness and burst with flavor when cooked.
• Lemon Juice: Freshly squeezed juice enhances the brightness of flavors; skip bottled for the best results.
• Lemon Zest: Grate the zest from organic lemons to avoid pesticides; it adds a fragrant kick.
• Eggs: Large eggs are essential for binding everything together and creating that fluffy texture.
• Milk: Whole milk provides richness but feel free to substitute with almond or oat milk if needed.
• Butter: Use unsalted butter for cooking; it allows you to control the saltiness of your dish.
• Powdered Sugar: For dusting on top before serving; it’s the final touch that makes everything look fancy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 425°F (220°C). While it’s warming up, grab your trusty cast-iron skillet or oven-safe pan because we’re about to create magic.

Mix Up That Batter: In a large bowl, whisk together flour, eggs, milk, lemon juice, and zest until smooth. You want it lump-free—think silky rather than chunky.

Add Butter Blissfully: Place butter in your skillet and pop it into the oven until melted; watch closely! It should be bubbly and golden but not burnt—no one likes charred butter.

Pile on Those Berries!: Once melted, pour in the batter evenly over the bubbling butter. Quickly sprinkle fresh blueberries across the top; those little gems will sink slightly as it bakes.

Bake Until Golden Perfection: Slide your skillet back into the oven and bake for 20-25 minutes until puffed up like a glorious cloud! Keep an eye out for golden edges—a sign it’s ready.

Dust and Serve Delightfully: Remove from oven carefully (it’s hot!). Let cool slightly before dusting powdered sugar on top like you’re giving it a snowstorm makeover. Serve warm with additional berries if desired.

This zesty Lemon Blueberry Dutch Baby is not only delightful in taste but also visually stunning—perfect for impressing guests or treating yourself!

Tips

• Use fresh blueberries for vibrant flavor and color. Fresh berries burst with juicy sweetness, making each bite a delightful surprise. I learned the hard way that frozen ones can turn mushy, causing disappointment in my pancake-loving family.
• Don’t skip the lemon zest! It adds a bright zing that elevates the dish. One time, I forgot it and felt like I lost a crucial ingredient in a recipe; it was a game-changer!
• Preheat your skillet before pouring in the batter. A hot skillet creates those signature puffy edges. I once poured batter into a cold pan and ended up with a flat disaster—never again!

Perfecting the Cooking Process

Start by preheating the oven while you mix the batter. Pour the batter into a hot skillet, then bake until puffed and golden brown for perfect results.

Add Your Touch

Feel free to swap blueberries for other fruits like strawberries or peaches. You can also sprinkle cinnamon or nutmeg for added warmth and flavor, making it your own.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warm, ensuring it retains its fluffy texture.

I remember serving this Lemon Blueberry Dutch Baby at brunch, and my friends couldn’t stop raving about how fluffy and delicious it was! Their compliments made me feel like a kitchen rockstar.

FAQ

What can I substitute for blueberries in this recipe?

You can use strawberries, raspberries, or even diced apples as delicious alternatives.

How do I know when my Dutch baby is done baking?

It’s done when puffed up and golden brown around the edges; check carefully to avoid burning.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with gluten-free flour blends for a delightful gluten-free version.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Blueberry Dutch Baby

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• Author: Emma Taylor
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Lemon Blueberry Dutch Baby is a fluffy, oven-baked pancake bursting with fresh flavors, perfect for brunch or breakfast gatherings. Easy to make and sure to impress!

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Ingredients

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• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest (grated from organic lemons)
• 4 tbsp unsalted butter
• 1 cup fresh blueberries
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 425°F (220°C) with a cast-iron skillet inside to heat.
2. In a large bowl, whisk together the flour, eggs, milk, lemon juice, and lemon zest until smooth and lump-free.
3. Once the skillet is hot, add the butter and let it melt until bubbly and golden.
4. Pour the batter into the skillet over the melted butter; quickly sprinkle fresh blueberries on top.
5. Bake for 20-25 minutes until puffed and golden brown around the edges.
6. Remove from the oven, dust with powdered sugar, and serve warm.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 140g)
• Calories: 200
• Sugar: 6g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 120mg