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
- 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
- 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.