Lemon Blueberry Dutch Baby
This lemon blueberry Dutch baby is bursting with fresh berries and bright lemon zest. A year-round favourite you can have ready in 30 minutes, it will be the star of your next luxurious weekend breakfast or holiday brunch!
Equipment
- Mixing bowl
Ingredients
- 4 large eggs
- ½ cup milk sub dairy free
- 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 sub dairy free
- 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 gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Make it dairy free: Both dairy free butter and plant-based milk (I’ve had success with both soy and almond) work well in this recipe.
Skillet: If you don’t have an oven-proof skillet you can also use a 9 or 10-inch glass pie plate.