Lemon Blueberry Dutch Baby

This lemon blueberry Dutch baby turns ordinary weekend breakfasts into something special with its dramatic puff and soft, custard-like middle. The way it rises in the oven always gets oohs and aahs from everyone, while tangy lemon and juicy blueberries blend perfectly in this simple pancake that thinks it's a soufflé.

I found Dutch babies during a freezing winter when I wanted something fancy but couldn't be bothered to stand there flipping pancakes. It's become our weekly Sunday thing, with the kids glued to the oven door watching it magically balloon up.

Ingredients

• Eggs: Make sure they're not cold from the fridge if you want that big impressive puff
• Milk: Warm it up for a smoother mix that rises better in the oven
• All purpose flour: Gives the right mix of structure and softness
• Vanilla extract: Adds a cozy flavor that goes great with the fruit
• Fresh lemon zest: Packs a zingy punch without making things soggy
• Sugar: Just a bit to make those blueberries pop
• Kosher salt: Brings out all the flavors and makes the eggy taste shine
• Unsalted butter: Gets the pan super hot and sizzling for the batter
• Fresh blueberries: Give sweet juicy pops throughout every bite
• Powdered sugar, lemon curd, or maple syrup: Pick your favorite topping to finish it off

Step-by-Step Instructions

Preheat and Prepare Pan:

Set your oven to 425°F with your cast iron skillet inside. This big head start is why Dutch babies climb up the sides so dramatically. The hot pan immediately cooks the edges, pushing the batter upward.

Create the Batter:

Beat those eggs until they're good and frothy before adding the wet stuff. This puts air in there for extra fluffiness. Mix in flour last and don't go crazy with the whisking. A few small lumps are actually better than overbeating, which can make things tough.

Prepare the Hot Surface:

Grab that blazing hot pan with serious oven mitts. Drop in butter and swish it around until it's melted everywhere, coating the bottom and a bit up the sides. Wait until it's bubbling like crazy before the next step.

Pour and Add Fruit:

Dump the batter right in the middle of that bubbling butter all at once. The sides will start cooking instantly. Quickly sprinkle blueberries all over, letting some sink partway into the mix.

Bake to Perfection:

Get that pan back in the oven fast after adding the batter. Don't peek by opening the door for at least 18 minutes or it might deflate. Look for deeply golden edges that have climbed up the sides.

Serve Immediately:

Hurry and get it to the table while it's still puffed up tall. It'll start sinking within minutes, which is totally normal. Bring the whole pan to the table for the biggest wow factor.

Pin it

The lemon zest really makes all the difference here. One time I ran out of lemons and made it without - it was still good but missed that bright kick that makes everyone ask what's in it. My daughter now calls herself the official "zester" whenever we make this, carefully grating while telling anybody nearby just how crucial her job is.

Making Ahead Tips

Dutch babies taste best right out of the oven, but you can get things ready ahead of time to make your morning easier. Mix your dry stuff the night before and keep your whisked wet ingredients in the fridge separately. In the morning, just combine them while your oven and pan heat up. The batter actually gets even better with a short rest, making the final product more tender.

Seasonal Variations

You can switch things up all year with this flexible dish. In summer, try fresh raspberries, blackberries or chopped strawberries instead of blueberries. When fall comes around, go for thin apple slices with a sprinkle of cinnamon. Winter works great with orange or grapefruit chunks and a hint of cardamom. Spring calls for a spoonful of fresh rhubarb sauce on top after baking.

The Cast Iron Advantage

A well-seasoned cast iron pan really changes your Dutch baby game. The heavy metal holds heat incredibly well, giving that crucial first sizzle to the batter. Don't worry if you haven't got cast iron though - any heavy pan that can go in the oven will work, but you might not get edges that rise quite as high, and it might stick a bit more.

Pin it

Frequently Asked Questions

→ Can I use frozen blueberries?

Absolutely! Just let frozen blueberries defrost and drain off extra liquid so your dish doesn’t turn soggy.

→ Is there a substitute for lemon zest?

Sure thing! You can swap it out with orange zest or even skip it. The lemon zest just gives a nice zing to balance the sweetness.

→ What pan works best?

A heavy-duty cast-iron skillet is your go-to option, but another oven-proof pan that holds heat evenly will do fine too.

→ How can I stop the batter from sticking?

Make sure your skillet is nice and hot, then coat it with plenty of melted butter before adding the batter.

→ Is it possible to make this dairy-free?

Of course! Use almond milk, oat milk, or another dairy-free option, and replace regular butter with a plant-based alternative.