The Easiest Blueberry Dutch Baby with Lemon
on Nov 02, 2026
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The Easiest Blueberry Dutch Baby with Lemon is here! A Dutch baby is a big, puffy pancake made in the oven. Pour a simple egg batter into a hot, buttered skillet, and let it rise in the oven. It becomes fluffy, and a simple way to make breakfast with little effort.
If you’re looking for more breakfast recipes, be sure to check out our Jammy Eggs with Chili Butter and Garlic Yogurt and Brown Butter Banana Bread with Streusel Topping.
Why You’ll Love This Recipe
- Bright lemon flavor from lemon zest and lemon juice
- Includes minimal ingredients, including pantry staples
- Easy to scale servings and prep ahead
- 15 minutes of prep and 25 minutes of cook, ready in 40 minutes!
- Perfect for any occasion
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Dutch baby batter: The batter consists of all-purpose flour mixed with eggs, whole milk, white granulated sugar, kosher salt, vanilla extract, and lemon.
- Unsalted butter: Butter is added in the skillet in the oven until hot, and then the batter gets added over the melted butter to bake.
- Toppings: Before baking, we’re adding blueberries to the batter, then the Dutch baby is removed from the oven and topped with powdered sugar, maple syrup, lemon zest, and whipped cream.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Get the pan hot: Get your cast-iron skillet hot with the melted butter before adding your batter.
- Substitutions for blueberries: Adjust with your favorite berries here!
- Method: You can either whisk this in a large bowl or you can also place all the batter ingredients in a blender.
- Prep: You can prepare this batter ahead of time and bake in the oven when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make a Blueberry Dutch Baby
Step 1: Preheat the oven and make the batter in a large bowl.
Step 2: Whip your cream and set aside in the fridge until ready to serve.
Step 3: Transfer your batter to the hot skillet. Bake until the edges are crisp and the Dutch baby is puffed and golden.
Step 4: Remove from the oven and dust with powdered sugar, lemon zest, maple syrup, and whipped cream.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this blueberry Dutch baby? We have you covered!
Blueberry Dutch Baby FAQs
Your Dutch baby could have sunk because the skillet was not hot enough when you added in your batter. It is okay if the Dutch baby deflates a tad when you remove it from the oven.
Yes, use any oven-safe baking dish, preheating the pan the same way with the butter as you would a cast iron.
Yes, blend the batter and transfer to the fridge until ready to bake. Make the batter up to 2 days ahead.
More Breakfast Recipes
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The Easiest Blueberry Dutch Baby with Lemon
Equipment
Ingredients
Dutch Baby Batter
- 1/2 cup all-purpose flour
- 2 tablespoons white granulated sugar
- Kosher salt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice, plus 1 teaspoon zest, and more for serving
- 2 tablespoons unsalted butter
- 1 cup blueberries
Dutch Baby Toppings
- 1 cup heavy cream
- 2 tablespoons white granulated sugar
- 1 tablespoon vanilla extract
- Powdered sugar and maple syrup, for serving
Instructions
- Preheat your oven to 425 degrees.
- In a large bowl, add in your dry ingredients: flour, sugar, and salt.
- Next, add in your milk, eggs, vanilla extract, lemon zest, and lemon juice.
- Whisk and blend until combined with a whisk, hand mixer, or in a blender. After combined, gently fold in your blueberries.
- Set your batter in the fridge, covered, for at least 20 minutes to let the batter flavors come together and thicken slightly.
- Whip your heavy cream, sugar, and vanilla extract with a hand mixer, stand mixer, or whisk and set aside until ready to serve. Whisk until your desired peaks. You can also use ready-made whipped cream if you prefer.
- In a cast-iron skillet or oven-safe pan (we are using a 10-inch cast-iron skillet), add in your butter and transfer to the oven to melt until sizzling and bubbling (but not browned or burnt). Carefully remove the hot pan, pour over your Dutch baby batter in the hot skillet and transfer to the oven.
- Bake in the oven for 20 to 25 minutes until your batter has crisped at the edges, and the batter is fully cooked to golden brown.
- Remove and finish your Dutch baby with your whipped cream, powdered sugar, maple syrup, and lemon zest.
Notes
- Get the pan hot: Get your cast-iron skillet hot with the melted butter before adding your batter.
- Substitutions for blueberries: Adjust with your favorite berries here!
- Method: You can either whisk this in a large bowl or you can also place all the batter ingredients in a blender.
- Prep: You can prepare this batter ahead of time and bake in the oven when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The easiest brunch or breakfast recipe ever! I hope you enjoy!