Blueberry Lemon Dutch Baby
A delightful and puffy pancake dish bursting with fresh blueberries and bright lemon zest, perfect for a cozy breakfast or festive brunch.
Ingredients
For the batter
- 3 large Eggs Fresh eggs provide richness and structure.
- 2/3 cup Milk Whole milk creates a creamy texture.
- 2/3 cup All-Purpose Flour Gives the pancake a light structure.
- 1 tbsp Sugar A hint of sweetness.
- 1 tsp Vanilla Extract Adds a warm essence.
- 1/2 tsp Salt Balances the sweetness.
- 1 tsp Lemon Zest Adds a bright punch.
- 2 tbsp Unsalted Butter Contributes to a tender crust.
- 1/2 cup Fresh Blueberries The star of this dish.
For serving
- Powdered Sugar For topping.
- Fresh Blueberries Extra for a pop of color.
- Lemon Slices Garnish for a refreshing touch.
- Maple Syrup or Honey For drizzling.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and place your cast-iron skillet inside to heat.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt, and lemon zest. Blend until smooth.
- Let the batter rest for about 5 minutes.
Baking
- Carefully remove the hot skillet from the oven, add the butter, and let it melt.
- Pour the rested batter into the skillet and sprinkle the blueberries on top.
- Bake for 15-18 minutes until puffed and golden brown.
- Dust with powdered sugar, garnish with blueberries and lemon slices, and serve hot.
Notes
Ensure your skillet is hot before pouring in the batter for a perfect puff. Resting the batter helps create a lighter pancake.