Blueberry Lemon Dutch Baby Recipe

The Blueberry Lemon Dutch Baby is a delightful and airy pancake that combines the tangy freshness of lemon with the burst of juicy blueberries. Originating from German pancakes, this dish is baked rather than cooked on the stovetop, resulting in a light, puffy texture with crispy edges.

Served straight from the oven, this impressive dish makes for a stunning breakfast or brunch centerpiece. Its golden, pillow surface dusted with powdered sugar and accompanied by zesty lemon wedges is as visually appealing as it is delicious. Best of all, it’s incredibly easy to prepare, requiring just a few simple ingredients and minimal effort.

Whether enjoyed on a lazy weekend morning or as a sweet treat to impress your guests, the Blueberry Lemon Dutch Baby is sure to become a favorite in your breakfast repertoire!

Ingredients:

• 3 large eggs (at room temperature)
• 1/2 cup all-purpose flour
• 1/2 cup milk (at room temperature)
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 cup fresh blueberries (or frozen, thawed and drained)
• Powdered sugar (for dusting)
• Lemon wedges (for serving)

---

🥄 Instructions:

1. Preheat the Oven:
   • Preheat your oven to 220°C (425°F).
   • Place a cast-iron skillet (or oven-safe pan) inside the oven to heat up.
2. Prepare the Batter:
   • In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla extract, lemon zest, and salt.
   • Blend or whisk until smooth and frothy (about 20 seconds).
3. Melt the Butter:
   • Carefully remove the hot skillet from the oven.
   • Add the butter to the skillet and swirl it around until melted and bubbling.
4. Add the Batter and Blueberries:
   • Immediately pour the batter into the hot skillet.
   • Sprinkle blueberries over the top.
5. Bake:
   • Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch Baby is puffed and golden brown.
6. Serve:
   • Remove from the oven and let it cool for a minute (it will deflate slightly).
   • Dust with powdered sugar and serve with lemon wedges.

---

Conclusion

The Blueberry Lemon Dutch Baby is a delightful fusion of flavor and simplicity. With its fluffy, golden texture and the refreshing combination of tangy lemon and juicy blueberries, it’s a dish that never fails to impress. Whether you’re serving it for a special brunch or enjoying a cozy morning at home, this Dutch Baby is sure to bring a smile to your face.

Its quick preparation and stunning presentation make it a go-to recipe when you want something both delicious and visually appealing. Serve it warm, dusted with powdered sugar and a squeeze of lemon, and watch it disappear in no time!

Variation Tips:

• Use room temperature ingredients for the best rise.
• Serve immediately while it’s still puffed and warm.
• You can add a drizzle of honey or a dollop of whipped cream on top for extra flavor!

While the classic Blueberry Lemon Dutch Baby is already a hit, there are plenty of delicious variations to try! Here are a few ideas to switch things up:

🍏 Apple Cinnamon Dutch Baby:

• Replace blueberries with thinly sliced apples.
• Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the batter.
• Top with a drizzle of caramel sauce for extra indulgence.

🍫 Chocolate Chip Dutch Baby:

• Swap blueberries with chocolate chips or chunks.
• Add a tablespoon of cocoa powder to the batter for a chocolatey twist.
• Serve with a dollop of whipped cream and a dusting of cocoa powder.

🍑 Peach Almond Dutch Baby:

• Use sliced peaches instead of blueberries.
• Add a splash of almond extract and a handful of sliced almonds.
• Garnish with a sprinkle of toasted almonds for a crunchy finish.

🍓 Berry Medley Dutch Baby:

• Combine blueberries, strawberries, and raspberries for a vibrant medley.
• Add a touch of honey to the batter for subtle sweetness.
• Serve with a spoonful of Greek yogurt and fresh mint leaves.

🍌 Banana Nut Dutch Baby:

• Replace blueberries with sliced bananas and chopped walnuts.
• Add a teaspoon of cinnamon and a drizzle of maple syrup.
• Top with a few extra banana slices and nuts before serving