Description
Lemon Blueberry Dutch Baby is a delightful blend of sweet and tart flavors, perfect for elevating your breakfast or brunch experience. This fluffy, oven-baked pancake puffs beautifully while baking, creating a crisp outer edge and a soft, tender center. Infused with zesty lemon and studded with juicy blueberries, this dish not only looks impressive but tastes incredible too. Whether enjoyed plain or adorned with whipped cream, maple syrup, or fresh fruit, the Lemon Blueberry Dutch Baby is sure to be a crowd-pleaser. Quick and easy to prepare with just a handful of ingredients, it promises to fill your kitchen with an irresistible aroma, making it ideal for family gatherings or casual get-togethers.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 425°F (220°C) with a cast-iron skillet inside.
- In a bowl, whisk together eggs, milk, flour, sugar, baking powder, salt, and lemon zest until smooth.
- Gently fold in the blueberries.
- Carefully remove the hot skillet from the oven and add melted butter.
- Pour the batter into the skillet and bake for about 20 minutes until puffed and golden.
- Let cool slightly before slicing into wedges and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (100g)
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg