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Blueberry Lemon Dutch Baby Recipe

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4.1 from 12 reviews

This Blueberry Lemon Dutch Baby is a light, fluffy oven-baked pancake infused with tangy lemon zest and sweet blueberry jam, featuring fresh blueberries browned in butter for a deliciously buttery blueberry burst. Perfect for a vibrant breakfast or brunch, it’s easy to prepare using a blender and skillet, then baked to golden perfection in the oven.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Wet Ingredients

  • 4 large eggs, at room temperature
  • 2/3 cups whole milk, at room temperature
  • 1 tablespoon vanilla extract
  • 4 tablespoons salted butter (divided)
  • 2-3 tablespoons blueberry jam

Dry Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt

Additional Flavorings

  • 2-3 teaspoons lemon zest
  • 1/4 cup fresh or frozen blueberries

Instructions

  1. Preheat the oven: Set your oven to 450° F (232° C) and allow it to fully preheat to ensure the Dutch baby will puff up properly.
  2. Prepare the batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is smooth with no large clumps of flour. Then stir in the lemon zest, followed by the blueberry jam, swirling it gently into the batter to create ribbons of flavor.
  3. Brown the blueberries: Melt the remaining 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the fresh or frozen blueberries and cook, allowing the butter to brown around the berries for about 3 minutes, which enhances their sweetness and flavor.
  4. Bake the Dutch baby: Pour the prepared batter into the hot skillet over the browned blueberries, making sure to incorporate all the jam from the blender. Transfer the skillet immediately into the center of the preheated oven. Bake for 15 minutes without opening the oven door, ensuring that the Dutch baby puffs up evenly and becomes beautifully browned on top.

Notes

  • Use a cast iron skillet for best results, as it retains and distributes heat evenly, helping the Dutch baby to puff properly.
  • Make sure all wet ingredients are at room temperature to achieve a better rise and smooth batter consistency.
  • Do not open the oven door during baking, as the sudden drop in temperature can cause the Dutch baby to deflate.
  • You can substitute blueberry jam with other fruit preserves to vary the flavor.
  • Fresh or frozen blueberries both work well; just be sure not to overload the skillet to prevent sogginess.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/blueberry-lemon-dutch-baby-recipe/