Lemon Blueberry Dutch Baby
A light and fluffy baked pancake featuring fresh blueberries and a zesty lemon flavor, perfect for breakfast or brunch.
Ingredients
Base Ingredients
- 4 large eggs Room temperature works best.
- 1 cup whole milk Dairy-free alternative can be used.
- 1 cup all-purpose flour Can substitute with gluten-free blend.
- 2 tablespoons granulated sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
- 1 medium lemon zest Adds freshness.
Toppings
- 1 cup blueberries Fresh or thawed frozen.
- 3 tablespoons unsalted butter To coat the skillet.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place your cast-iron skillet inside.
- In a large mixing bowl, whisk together the eggs, whole milk, flour, sugar, vanilla extract, and lemon zest until smooth. Let batter rest for about 10 minutes.
- Carefully remove the hot skillet from the oven, add the butter, and let it melt while swirling to coat the skillet.
Baking
- Pour the batter into the melted butter and scatter the blueberries on top.
- Return the skillet to the oven and bake for about 20 minutes until puffed and golden.
Serving
- Dust with powdered sugar and drizzle with lemon juice. Slice into wedges and serve immediately.
Notes
Serve warm for the best texture and presentation. Can be customized with different seasonal fruits.