Fluffy Lemon Blueberry Dutch Baby: A Breakfast Delight

Imagine the moment when you pull a fluffy, golden-brown Lemon Blueberry Dutch Baby from the oven, its edges crisped to perfection while the center remains delightfully custardy. The sweet aroma of baked blueberries mingles with a zesty lemon fragrance that dances through your kitchen, making it feel like a cozy café on a Sunday morning. delicious berry croissant bake This dish is not just breakfast; it’s a magical experience waiting to happen.

Now, picture yourself serving this delightful creation to friends or family. Their faces light up with joy as they take their first bite, and suddenly you’re the superstar chef of the day! Whether it’s for a lazy weekend brunch or a special occasion, this recipe promises to impress and satisfy every palate. cinnamon roll french toast casserole irresistible raspberry cinnamon rolls Are you ready for an unforgettable flavor journey?

I remember the first time I made this dish; my kids were so excited that they nearly knocked me over trying to get their plates filled.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use fresh flour for the best texture; it helps create that light and airy structure we love. For more inspiration, check out this almond flour cookies recipe.
• Large Eggs: Fresh eggs are crucial; they add richness and help puff up the Dutch baby beautifully.
• Milk: Whole milk provides creaminess, but you can also use non-dairy milk if preferred.
• Granulated Sugar: Just enough sweetness to balance the tartness of the lemon and blueberries.
• Lemon Zest and Juice: Freshly grated zest adds vibrant flavor; don’t skimp on this part!
• Fresh Blueberries: Look for plump berries bursting with flavor; frozen ones can work too if fresh aren’t available.
• Unsalted Butter: Essential for creating that crispy edge; use high-quality butter for maximum flavor.
• Powdered Sugar: For dusting at the end, adding that sweet finishing touch to your stunning creation.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature is critical for achieving that fluffy rise we adore.

Prepare Your Baking Dish: While the oven heats, place your cast-iron skillet or baking dish inside. Allow it to heat up so the butter melts beautifully when added.

Make the Batter: In a mixing bowl, whisk together flour, eggs, milk, granulated sugar, lemon juice, and zest until smooth. Let those ingredients mingle until they form a lovely batter.

Add Butter and Blueberries: Carefully remove your hot skillet and add butter until bubbly. Pour in your batter evenly and sprinkle fresh blueberries on top before sliding it back into the oven.

Bake Until Golden: Bake for about 20 minutes or until puffed and golden brown. no bake strawberry jello lasagna Don’t open that oven door too soon; we want all that warmth inside!

Dust with Powdered Sugar: Once baked to perfection, remove from the oven and dust generously with powdered sugar. Slice and serve immediately while still warm!

With each step guided by aromas and visual cues, you’ll find yourself creating a masterpiece that’s as fun to make as it is to eat!

Perfecting the Cooking Process

To achieve the ideal puffy texture, preheat your oven properly and blend ingredients until smooth. Pour the batter into a hot skillet and bake until golden brown.

Add Your Touch

Feel free to swap blueberries for raspberries or add vanilla extract for extra flavor. A sprinkle of powdered sugar on top can enhance its presentation and taste.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat slices in the oven at 350°F until warm for the best texture.

It’s funny how my first attempt at making a Lemon Blueberry Dutch Baby turned out more like a pancake than a show-stopping puff. My family loved it anyway, proving that even culinary flops have their charm! For more inspiration, check out this white chocolate strawberry truffles recipe.

FAQ

What can I substitute for blueberries in this recipe?

You can use strawberries, raspberries, or even cherries as delicious alternatives.

How do I prevent my Dutch Baby from deflating?

Avoid opening the oven door during baking to help maintain its height.

Can I make this recipe dairy-free?

Yes! Substitute milk with almond or oat milk for a dairy-free version.

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Lemon Blueberry Dutch Baby

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• Author: Ava Mack
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Lemon Blueberry Dutch Baby is a delightful breakfast treat that combines fluffy texture with the bright flavors of lemon and juicy blueberries. This oven-baked pancake puffs up beautifully, creating a stunning centerpiece for your brunch table. With its crispy edges and custardy center, it’s sure to impress family and friends. Serve it warm, dusted with powdered sugar, for an unforgettable culinary experience!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk (or non-dairy substitute)
• 2 tbsp granulated sugar
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 cup fresh blueberries (or frozen)
• 4 tbsp unsalted butter
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 425°F (220°C) with your cast-iron skillet inside.
2. In a bowl, whisk together flour, eggs, milk, sugar, lemon juice, and zest until smooth.
3. Remove the hot skillet from the oven and add butter until melted. Pour in the batter and sprinkle blueberries on top.
4. Bake for about 20 minutes or until puffed and golden brown.
5. Dust with powdered sugar and serve immediately while warm.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 200
• Sugar: 9g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg

Keywords: For added flavor, try swapping blueberries for raspberries or adding vanilla extract. Avoid opening the oven door while baking to keep the Dutch Baby from deflating.