Your family will rave about this Blueberry Lemon Dutch Baby that puffs up high in the oven.
I’m so excited to be partnering with the U.S. Highbush Blueberry Council for this post! As always, all opinions expressed are my own.
Have you ever had a Dutch baby? If you haven’t, you must make this dish now! A Dutch baby, also called a German pancake, is a baked breakfast dish that’s like a cross between a popover and a pancake. It has a light, tender and eggy interior with crispy edges.
A Dutch baby is an elegant dish that’s deceptively easy to make. You simply blend all of the ingredients in a blender, pour the batter into a hot skillet (typically a cast iron skillet) and pop it in the oven. As it bakes, it puffs up high. A simple dusting of powdered sugar and breakfast is served! It’s nice enough to serve to guests but easy enough for a lazy Sunday family brunch.
I decided to make my latest Dutch baby with one of my favorite fruits- blueberries. I’ve always been a big fan of blueberries and I’m excited to now be an ambassador for the U.S. Highbush Blueberry Council. Blueberries provide a hassle-free way to eat well year-round. I love that they are so versatile and pair well with a number of savory and sweet dishes.
I always have frozen blueberries in my freezer so that I can add them to to smoothies, sandwiches, oatmeal or yogurt for a natural boost of sweetness and nutrients. Besides washing, they require zero preparation, which makes them an ideal snack to take on the go.
Blueberries are also a good source of fiber and an excellent source of vitamin C. Vitamin C plays an important role in immune function and helps to protect cells from damage caused by free radicals. One serving of blueberries provides almost 25 percent of the daily recommended amount of vitamin C!
To complement the blueberries in my Dutch baby, I added fresh lemon zest and juice. After all, blueberries and lemon are a natural pairing. Instead of serving this Dutch baby with maple syrup, my preferred topping of choice is lemon curd. You can make your own lemon curd or you can buy it. It would even be delicious with a dollop of Greek yogurt.
Blueberry Lemon Dutch Baby
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 ½ cups fresh or frozen blueberries
- 3 large eggs at room temperature
- ¾ cup milk
- ¾ cup flour (white whole wheat or all purpose)
- ½ teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 2 tablespoons fresh lemon juice
- 2 tablespoons coconut sugar or light brown sugar
- ¼ teaspoon kosher salt
- Optional: powdered sugar, lemon curd or maple syrup for serving
Instructions
- Preheat oven to 400° F.
- Place 1 tablespoon of butter in a 10-inch oven-safe skillet, preferably cast iron. Place the skillet in the oven for a few minutes until the butter is melted. Remove from oven and scatter the blueberries evenly in the skillet.
- Melt the remaining tablespoon of butter and add it to a blender along with the eggs, milk, flour, vanilla, lemon zest, lemon juice, sugar, and salt. Blend until smooth. Alternatively you can whisk the eggs and milk together in a bowl until blended and light yellow and then whisk in the other ingredients until smooth.
- Pour the batter evenly over the blueberries in the skillet and transfer the skillet to the oven. Bake 22-25 minutes until puffed up and golden brown. Remove from oven and serve (Dutch baby will start to fall within minutes of being taken out of the oven). Dust with powdered sugar and serve with lemon curd or maple syrup, if desired.
Wendy says
So this looks delicious! Does it have to be eaten right away or can it be taken to work with me and reheated in a microwave? Thank you! Can’t wait to try it!
sonaliruder says
Thank you! You can definitely reheat it in the microwave- it’s perfect to take to work. Let me know how it turns out! 🙂
Kris ~ Big Rigs 'n Lil' Cookies says
I've always wanted to try a Dutch Baby, and never have. I am putting this on the weekend menu lineup.
Husband will be thrilled with such a tasty breakfast!
Kristy from Southern In Law says
I've never tried a dutch baby before but this looks incredible! What a delicious flavour combination!
Sandra Laflamme says
I can't wait for blueberry season now! I have only had a Dutch Baby once and it was amazing. Yours sounds so good!
Maria says
How easy is this! And i love the flavor combo. I'm sure this will be a holiday hit for many 🙂
vicki says
Looks delicious - but I can't find how many servings the recipe makes?
sonaliruder says
It makes 4 servings- I just updated the recipe. I hope you try it out!
Katherine Edgecumbe says
That combination of blueberry and lemon is heavenly! I can't wait to try this recipe out 🙂
Sarah says
LOVE everything about this! Lemon and blueberries have been a combo I've always loved and Dutch Baby's because they're so good. Can't wait to make this, maybe this weekend.
Kristina @ Love & Zest says
Lemons and blueberries are such a great combination. I love those flavors together. This looks great, thanks for sharing!
Jessica @Nutritioulicious says
Blueberries and lemon are such a delicious combo! This sounds perfect for breakfast this weekend!