Blueberry Lemon Dutch Baby
This fluffy pancake, filled with fresh blueberries and aromatic lemon zest, is perfect for breakfast or brunch, providing comfort and warmth in every bite.
Ingredients
Main Ingredients
- 3 large Eggs Essential for airy texture and rich flavor.
- 2/3 cup Milk For a tender pancake with great moisture.
- 2/3 cup All-Purpose Flour Provides structure and slight chewiness.
- 1 tbsp Sugar Enhances the overall flavor.
- 1 tsp Vanilla Extract Adds aromatic notes to the flavor.
- 1/2 tsp Salt Enhances sweet and zesty flavors.
- 1 tsp Lemon Zest Adds a bright and refreshing flavor.
- 2 tbsp Unsalted Butter Creates a delicious base for the pancake.
- 1/2 cup Fresh Blueberries Bursts with flavor during baking.
- Powdered Sugar (for topping) Adds a beautiful presentation.
- Fresh Blueberries (for topping) Enhances presentation and flavor.
- Lemon Slices (for topping) Provides a delightful garnish.
- Maple Syrup or Honey (for serving) Adds an extra touch of indulgence.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place your cast-iron skillet inside to heat up.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest. Blend until smooth.
- Let the batter rest for 5 minutes.
- Remove the hot skillet from the oven and add the butter, swirling until melted.
- Pour the rested batter into the skillet and immediately sprinkle fresh blueberries on top.
Baking
- Bake for 15-18 minutes until the Dutch Baby is puffy and golden brown.
- Dust with powdered sugar and top with fresh blueberries and lemon slices before serving with maple syrup or honey.
Notes
Experiment with the amount of sugar and lemon zest to suit your preferences. Ensure your skillet is properly preheated for the best results.