Lemon Blueberry Dutch Baby

$To make a Lemon Blueberry Dutch Baby, gather these key ingredients: - 1/2 cup all-purpose flour - 1/2 cup milk - 2 large eggs - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Zest of 1 lemon - 1/4 teaspoon salt - 2 tablespoons unsalted butter - 1 cup fresh blueberries - Powdered sugar for dusting These ingredients create a fluffy and flavorful breakfast. The lemon juice and zest add a bright taste. The blueberries bring sweetness and color. Some tasty toppings can enhance your Dutch Baby: - Whipped cream - Fresh mint leaves - More fresh blueberries - A drizzle of honey or maple syrup These toppings can make your dish even more special. They add creaminess and extra sweetness. If you need to change any ingredients, here are some ideas: - Use almond milk instead of regular milk. - Swap granulated sugar for coconut sugar. - Replace all-purpose flour with a gluten-free blend. - Use a dairy-free butter for a vegan option. These substitutions keep the dish delicious while fitting your needs. Enjoy your cooking with these tips! {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This high heat helps the Dutch baby puff up. Gather your ingredients: all-purpose flour, milk, eggs, granulated sugar, vanilla extract, lemon juice, lemon zest, salt, and blueberries. Don't forget the unsalted butter for the pan. In a bowl, whisk together the flour, milk, eggs, granulated sugar, vanilla, lemon juice, lemon zest, and salt. Make sure the mixture is smooth and slightly frothy. This helps create a light texture. In a 10-inch cast-iron skillet, melt the butter on medium heat. Swirl the butter to coat the pan. Once bubbling, pour in the batter. Sprinkle the fresh blueberries over the top. Carefully place the skillet in the oven. Bake for 20 to 25 minutes. Look for puffed edges and a golden brown top. After baking, remove it from the oven. It will deflate a bit. Dust the top with powdered sugar. Serve warm, and add whipped cream if you like. Enjoy your flavorful breakfast! To get that perfect puff, preheat your oven well. Use a cast-iron skillet; it holds heat well. When you pour the batter, make sure to add the blueberries evenly. This way, they help create a beautiful rise. Don’t open the oven door while it bakes. This keeps the heat steady and helps it rise. One common mistake is not whisking the batter enough. The batter needs to be smooth and slightly frothy. If it is too thick, the Dutch baby may not rise well. Another mistake is not using enough butter in the pan. The butter adds flavor and helps the puff cook evenly. I love serving this dish warm from the skillet. Dust it with powdered sugar for a sweet touch. You can also add a dollop of whipped cream for extra creaminess. Fresh lemon zest on top brightens the flavor. Pair it with a side of crispy bacon or sausage for a hearty breakfast. Enjoy it with a cup of coffee or tea to complete the meal. Pro Tips Use Room Temperature Eggs: For a fluffier Dutch baby, make sure your eggs are at room temperature before mixing them into the batter. Don’t Open the Oven: Avoid opening the oven door while the Dutch baby is baking, as this can cause it to deflate prematurely. Experiment with Berries: Feel free to swap out blueberries for other berries like raspberries or strawberries for a different flavor profile. Serve Immediately: Dutch babies are best enjoyed straight from the oven while they are still puffed and warm, so have your toppings ready to go! {{image_2}} You can swap blueberries for other fruits. Try sliced strawberries or raspberries. Peaches add a sweet twist. Just keep the amount around one cup. Mix and match for fun flavors. Each fruit brings its own taste. This keeps breakfast exciting and fresh. To make this dish gluten-free, use a gluten-free flour blend. Look for blends that substitute one-to-one for all-purpose flour. The texture will change slightly, but the taste stays great. You can enjoy this dish without worry. It’s a tasty option for everyone. Spices can enhance the flavor of your Dutch baby. A pinch of cinnamon adds warmth. Nutmeg can bring a cozy taste. You might also try cardamom for a unique twist. Just remember, less is more with spices. A little goes a long way. Experiment to find your favorite mix! To store your leftover Lemon Blueberry Dutch Baby, let it cool first. Once cool, cover it tightly with plastic wrap or foil. You can also use an airtight container. Keep it in the fridge for up to three days. This way, you can enjoy your tasty breakfast later. To reheat, place the Dutch baby in an oven-safe dish. Preheat your oven to 350°F (175°C). Heat for about 10-15 minutes. You want it warm but not dry. If you prefer a quicker method, you can use the microwave. Heat in 30-second intervals until warm. You can freeze the Dutch baby too! Once it has cooled completely, slice it into portions. Wrap each piece in plastic wrap, then place in a freezer bag. Squeeze out any air before sealing. Store it in the freezer for up to two months. When you're ready to eat, thaw it in the fridge overnight and reheat as mentioned above. A Dutch baby is a fluffy pancake baked in the oven. It puffs up tall and has a light, airy texture. This dish often has a base of eggs, flour, and milk. You can top it with fruits, like blueberries or apples, and dust it with powdered sugar. It's perfect for breakfast or brunch. You can prepare the batter ahead of time. Mix the ingredients and store them in the fridge for up to 2 hours. When you're ready, just pour it into the skillet and bake. However, I recommend baking it fresh for the best rise and fluffiness. Check for a golden brown color around the edges. The center should be slightly puffed and set. If it jiggles, give it a few more minutes. It will deflate a bit once you take it out of the oven. Yes, you can use frozen blueberries! Just toss them in a bit of flour to help them stay suspended in the batter. They may release some juice, which adds flavor. However, fresh blueberries give the best texture and taste. You learned about making a Dutch Baby, from the ingredients to storage. We covered required items, easy swaps, and toppings. I shared tips for a perfect puff and common mistakes. You found variations to try and how to store leftovers. Enjoy making your Dutch Baby! Experiment with flavors, and have fun serving it. This recipe is forgiving and versatile, making it great for any meal. Happy cooking!$

Lemon Blueberry Dutch Baby

A fluffy, oven-baked pancake filled with fresh blueberries and a hint of lemon.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1/2 cup all-purpose flour
1/2 cup milk
2 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 unit zest of lemon
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup fresh blueberries
to taste unit powdered sugar for dusting
to taste unit whipped cream for serving (optional)

Instructions

Preheat the oven to 425°F (220°C).
In a mixing bowl, whisk together the flour, milk, eggs, granulated sugar, vanilla extract, lemon juice, lemon zest, and salt until smooth. The batter should be slightly frothy.
In a 10-inch cast-iron skillet or oven-safe pan, melt the butter over medium heat, swirling it around to coat the bottom of the pan.
Once the butter is bubbling, pour the batter into the skillet and top it with the fresh blueberries, distributing them evenly across the surface.
Carefully 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; it will deflate slightly.
Dust the top with powdered sugar and serve warm with whipped cream if desired.

Notes

Serve directly from the skillet for a rustic look or slice into wedges and plate with a dollop of whipped cream and a sprinkle of lemon zest for elegance.

Keyword blueberry, breakfast, lemon, pancake