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