Lemon Blueberry Dutch Baby
Lemon Blueberry Dutch Baby is a delightful, oven-baked pancake that puffs up beautifully while delivering a burst of flavor in every bite. This recipe combines the zesty notes of fresh lemon with sweet blueberries, creating a perfect dish for brunch or breakfast gatherings. Simply whisk together basic ingredients, pour into a hot skillet, and watch as it transforms into a golden masterpiece. Whether topped with whipped cream, maple syrup, or yogurt, this Dutch Baby is sure to impress with its stunning presentation and airy texture. Easy to make yet sophisticated enough for special occasions, this dish will quickly become a favorite at your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1 cup milk (whole or your choice)
- 3 large eggs
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- 1 cup fresh blueberries
- 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) with an oven-safe skillet inside.
- In a bowl, whisk together flour, milk, eggs, sugar, lemon zest, and melted butter until smooth.
- Gently fold in the blueberries.
- Remove the hot skillet from the oven, add butter to coat it evenly, then pour in the batter.
- Bake for about 20 minutes or until puffed and golden.
- Serve warm with powdered sugar or your choice of toppings.
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 210
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Use room temperature ingredients for better mixing. Substitute blueberries with raspberries or strawberries for variety. For a gluten-free option, use almond flour.
Find it online: https://masonrecipes.com/easy-lemon-blueberry-dutch-baby-recipe/