The Easiest Blueberry Dutch Baby with Lemon

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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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: German

Diet: Kosher, Low Calorie, Low Salt, Vegetarian

Servings:

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.

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.