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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C) with your cast-iron skillet inside.
- In a bowl, whisk together flour, eggs, milk, sugar, lemon juice, and zest until smooth.
- Remove the hot skillet from the oven and add butter until melted. Pour in the batter and sprinkle blueberries on top.
- Bake for about 20 minutes or until puffed and golden brown.
- 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.