Easy 30-Minute Lemon Blueberry Dutch Baby
This Easy 30-Minute Lemon Blueberry Dutch Baby is bursting with fresh berries and bright lemon zest. A year-round favourite you can have ready in minutes, it will be the star of your next cozy weekend breakfast or holiday brunch!
Ingredients
- 4 large eggs room temperature
- ½ cup milk room temperature
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- Zest of one lemon
- Pinch kosher or fine sea salt
- ½ cup all-purpose flour
- 1/3 cup blueberries
- 3 tablespoons butter
- Optional: Confectioners’ sugar for dusting
Instructions
- Preheat oven to 450ºF (230ºC).
- Whisk eggs together in a medium-sized mixing bowl. In the order listed above, add milk, vanilla, sugar, lemon zest, salt and flour continuing to whisk after each item is added until the batter is smooth and there are no lumps. You can also use a high-speed or immersion blender for this.
- Place a 10-inch cast iron skillet in the oven on the middle rack and heat for 5 minutes. Remove skillet from oven and add butter, swirling it around until melted and it covers the bottom. Add blueberries and let sit for 1 minute. Pour in batter, return skillet to oven and bake for 15 minutes until the pancake is fully puffed up and browned. *Do NOT open the oven or the Dutch baby won’t rise properly!
- Remove from oven, sprinkle with confectioners’ sugar if using and top with butter, more berries and/or maple syrup as desired. Enjoy!
Notes
Make it dairy free: Both dairy free butter and plant-based milk work well in this recipe.
Make it gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
To use frozen blueberries: Thaw them completely and let them come to room temperature first. Once thawed, use a paper towel to gently blot away the excess surface juice so they get perfectly jammy in the skillet without weighing down the batter.
Skillet: If you don’t have an oven-proof skillet you can also use a 9 or 10-inch glass pie plate.