Go Back
To make the perfect Fresh Lemon-Blueberry Dutch Baby, gather these simple items: - 3 large eggs - 1/2 cup all-purpose flour - 1/2 cup milk - 1 tablespoon vanilla extract - 1/4 cup granulated sugar - Zest of 1 lemon - 1 tablespoon lemon juice - 1/4 teaspoon salt - 2 tablespoons unsalted butter - 1 cup fresh blueberries - Powdered sugar, for dusting When selecting fresh blueberries, look for plump, firm berries. They should be deep blue with a silvery bloom. Avoid any with wrinkles or soft spots. Check for mold or clumps, as these can spoil your dish. If you can, buy organic blueberries. They have more flavor and fewer chemicals. Rinse them gently before use to keep their skin intact. If you have allergies or dietary needs, here are some great substitutions: - Gluten-free: Use a gluten-free flour blend in place of all-purpose flour. - Dairy-free: Swap milk for almond or oat milk. - Egg-free: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg). - Lower sugar: Use a sugar substitute or reduce the granulated sugar amount. These swaps will keep your Dutch Baby delicious while catering to your needs. Check out the Full Recipe for more details on creating this delightful dish! First, set your oven to 425°F (220°C). This high heat helps the Dutch baby puff. I use a 10-inch cast iron skillet for best results. Place it in the oven as it preheats. This heats the pan and makes the butter sizzle nicely. In a mixing bowl, whisk together three large eggs. Add 1/2 cup of all-purpose flour and 1/2 cup of milk. Include 1 tablespoon of vanilla extract and 1/4 cup of granulated sugar. For a zesty kick, add the zest of one lemon and 1 tablespoon of lemon juice. Finally, sprinkle in 1/4 teaspoon of salt. Mix until smooth and well combined. The batter should be thick but pourable. Set it aside while the skillet heats. Once your skillet is hot and the butter has melted, swirl it around to coat the bottom. Pour the batter into the skillet, then add 1 cup of fresh blueberries. Bake for about 20-25 minutes. Watch for the edges to puff and turn golden brown. When done, take it out of the oven. It will deflate a bit as it cools. Dust with powdered sugar before slicing. You can find the Full Recipe for more details! To get a fluffy Dutch baby, use a hot skillet. Preheat your oven and pan. This helps the batter rise fast. Make sure to whisk the batter well for a smooth mix. Letting the batter rest is key too. This allows the flour to absorb moisture. Pour the batter into the hot pan quickly. This helps create steam, which makes it puff up. One big mistake is not preheating your skillet. If it’s cold, the batter will not puff. Another mistake is overmixing the batter. It can make the Dutch baby dense. Be careful with the oven door. Opening it too soon can let heat escape. This might cause your Dutch baby to deflate. Also, don’t skip the butter. It adds flavor and helps with browning. Serve your Dutch baby warm for the best taste. Dust it with powdered sugar right before serving. This adds a nice touch and makes it pretty. You can add more fresh blueberries on top. A drizzle of lemon juice brightens the flavor. Try serving it with whipped cream for a treat. Pair it with a hot drink like tea or coffee for a cozy meal. For the full recipe, check the earlier section. {{image_2}} You can switch up the flavors in a Dutch baby. Instead of blueberries, try strawberries or raspberries. Peaches and cherries also work well. For a twist, add spices like cinnamon or nutmeg. A bit of almond extract can add a nice touch too. You can even try citrus like orange or lime for a bright flavor. If you need a gluten-free option, use gluten-free flour. Almond or coconut flour can also work. For a dairy-free version, swap milk with almond or oat milk. You can use a dairy-free butter alternative as well. These changes keep the dish tasty while meeting your needs. Dutch babies are not just for sweet flavors. You can make a savory version too. Try adding cheese, herbs, or cooked vegetables. Chopped spinach or mushrooms can be great choices. A sprinkle of feta or goat cheese adds a nice touch. This way, you can enjoy a delightful meal any time of day. For the full recipe, check out the earlier sections! To keep your Dutch baby fresh, let it cool first. Place any leftovers in an airtight container. This helps keep it from drying out. Store it in the fridge for up to three days. If you have more, consider freezing some for later use. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the Dutch baby on a baking sheet. Heat it for about 10-15 minutes. This method brings back its fluffy texture. You can also use a microwave, but it may not be as crisp. Heat in short bursts, checking often. If you want to freeze your Dutch baby, cut it into wedges first. Wrap each wedge tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, you can take out just what you need. It will stay good for about two months. To eat, thaw in the fridge overnight and reheat. For the full recipe, check out the Fresh Lemon-Blueberry Dutch Baby! A Dutch Baby is a type of pancake. It cooks in the oven. It puffs up and forms a fluffy, airy texture. This dish has German roots and is often enjoyed for breakfast or brunch. You can top it with fruits, syrup, or powdered sugar. The Fresh Lemon-Blueberry Dutch Baby adds a zesty twist with the tang of lemon and sweet blueberries. You can prepare the batter ahead of time. Mix the ingredients and store them in the fridge for up to 2 hours. However, I suggest baking it fresh. This way, it puffs perfectly and tastes best warm. If you have leftovers, they can be stored in an airtight container for later. To help your Dutch Baby stay puffy, follow these tips: - Preheat your oven well before baking. - Ensure your skillet is hot when you pour in the batter. - Avoid opening the oven door while it bakes. - Serve it quickly after baking. The Dutch Baby will naturally deflate a bit as it cools, but these steps help keep it fluffy longer. In this blog post, we covered the basics of making a fresh lemon-blueberry Dutch baby. We explored the key ingredients, offered cooking tips, and provided easy substitutions. I shared step-by-step instructions for a perfect bake. You learned tips to help your Dutch baby puff up and avoid common mistakes. We also discussed fun variations, proper storage, and answered common questions. Now you have all the tools to create a delicious Dutch baby at home. Enjoy the process and the tasty result!

Fresh Lemon-Blueberry Dutch Baby

Discover the deliciousness of a Fresh Lemon-Blueberry Dutch Baby! This easy recipe combines fluffy pancake goodness with zesty lemon and sweet blueberries for a perfect breakfast or brunch treat. In just 35 minutes, you can whip up this mouthwatering dish that’s sure to impress. Click through for the full recipe and elevate your morning meals with this delightful twist on a classic! Don’t miss out on trying it today!
Print Recipe Pin Recipe

Ingredients
  

3 large eggs

1/2 cup all-purpose flour

1/2 cup milk

1 tablespoon vanilla extract

1/4 cup granulated sugar

Zest of 1 lemon

1 tablespoon lemon juice

1/4 teaspoon salt

2 tablespoons unsalted butter

1 cup fresh blueberries

Powdered sugar, for dusting

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, whisk together the eggs, flour, milk, vanilla extract, granulated sugar, lemon zest, lemon juice, and salt until smooth and well combined. Set aside.

      In a 10-inch cast iron skillet or oven-safe pan, melt the butter over medium heat. Swirl it around to coat the bottom evenly.

        Once the butter has melted and the pan is hot, pour the batter into the skillet, followed by the fresh blueberries.

          Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the edges are puffed and golden brown.

            Remove the Dutch baby from the oven and let it cool slightly. It will deflate a bit as it cools.

              Dust generously with powdered sugar before slicing into wedges. Serve warm, optionally garnished with extra blueberries and a drizzle of lemon juice.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4