Lemon Blueberry Dutch Baby
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This Lemon Blueberry Dutch Baby is the kind of recipe that feels made for spring. It is light, fresh, and beautiful enough to serve for a special breakfast or brunch. It would be especially perfect for Mother’s Day or any morning when you want something that feels a little extra special without much effort.
The lemon adds a bright, sunny flavor that makes the whole dish taste fresh and cheerful. It pairs so well with the blueberries, which become warm and juicy as the Dutch baby bakes. Together, the lemon and blueberries create a delicious combination that feels both elegant and comforting at the same time.
I like to serve this Dutch baby pancake with fresh lemon wedges and a dusting of powdered sugar. A squeeze of lemon over each slice adds even more bright citrus flavor, and the powdered sugar gives it just the right touch of sweetness. It would also be absolutely delicious served with my lemon syrup recipe and a dollop of whipped cream if you want to make it feel even more special. You can certainly use regular maple syrup if you prefer, but I think it tends to cover up some of that fresh lemon flavor that makes this dish so delicious.
Ingredients for Blueberry Lemon Dutch Baby
- BUTTER
- EGGS
- MILK
- FLOUR
- SUGAR
- SALT
- VANILLA
- FRESH LEMONS
- FRESH BLUEBERRIES
Instructions for Lemon Blueberry Dutch Baby Recipe
Start by preheating your oven to 400 degrees. While the oven heats, add the milk and eggs to a blender and blend for about 30 seconds. Then add the flour, 4 tablespoons of sugar, 4 teaspoons of lemon zest, salt, and vanilla. Blend again until the batter is completely smooth, then let it rest for about 10 minutes.
While the batter sits, prepare the blueberry mixture. In a small bowl, combine the remaining 1 tablespoon of sugar with 2 teaspoons of lemon zest. Use a fork to work the zest into the sugar until it becomes fragrant. Add the blueberries and gently toss them in the lemon sugar mixture until they are evenly coated.
Next, slice the butter and place it in a 9 x 13-inch baking dish. Put the dish in the oven for about 2 minutes, just until the butter is melted. Carefully remove the pan and brush the melted butter up along the sides of the dish.
Pour the batter into the prepared pan over the melted butter, then sprinkle the blueberry mixture evenly over the top. Bake for 18 to 20 minutes, until the Dutch baby is puffed and golden brown. Slice and serve warm with lemon wedges and a dusting of powdered sugar.
Frequently Asked Questions
Do I need a blender to make the batter?
A blender works really well for getting the batter smooth, but you can also whisk it by hand if needed. Just make sure everything is well combined with no lumps.
Can I use frozen blueberries?
Yes, frozen blueberries can work. Just keep in mind they may release a little more moisture than fresh blueberries.
Why does the batter need to rest for 10 minutes?
Letting the batter rest helps the flour fully absorb the liquid and can improve the texture of the Dutch baby as it bakes.
Why didn’t my Dutch baby puff up?
A Dutch baby puffs best when the oven is fully preheated and the batter goes into a hot buttered pan. It is also normal for it to deflate some after it comes out of the oven.
Can I make this recipe ahead of time?
This recipe is best served fresh from the oven while it is puffed and warm. You can prepare the blueberry topping ahead of time, but bake the Dutch baby just before serving for the best results.
Can I use a different berries?
Yes. Raspberries or blackberries would also be delicious with the lemon flavor in this recipe.
How do I store leftovers?
Store leftovers in the fridge in an airtight container. Reheat gently in the oven or microwave, though the texture is best when it is freshly baked.
Is this recipe good for brunch?
Yes, it is a wonderful brunch recipe. It feels a little special and looks beautiful, which makes it perfect for spring gatherings, holidays, or Mother’s Day.
Tips and Tricks
- Use fresh lemon zest. Fresh zest gives the Dutch baby the brightest lemon flavor and really makes the recipe taste fresh.
- Make sure the oven is fully preheated. A hot oven is key to helping the Dutch baby puff up properly as it bakes.
- Let the batter rest for 10 minutes. This helps the batter come together and gives the Dutch baby a better texture.
- Melt the butter in the pan first. Heating the butter in the baking dish helps create golden edges and keeps the Dutch baby from sticking.
- Expect it to deflate some. It is completely normal for a Dutch baby to puff up in the oven and then settle a bit after you take it out.
- Serve it right away. A Dutch baby is best enjoyed warm from the oven while it is puffed and fresh.
FOR MORE RECIPES LIKE THIS, TRY:
- Lemon Belgian Waffles with Blueberry Syrup
- Heavenly Blueberry Lemon Bread
- Lemon Blueberry Zucchini Cake
- Mini Lemon Blueberry Crostatas
Lemon Blueberry Dutch Baby
Real Mom Kitchen
Equipment
Ingredients
- 6 Tbsp butter
- 6 large eggs
- 1 ½ cup milk
- 1 ½ cup all-purpose flour
- 5 Tbsp granulated sugar divided
- 1 tsp salt
- 1 tsp vanilla extract
- 2 lemons zested (save to slice into wedges for serving)
- 1 cup blueberries washed and fully dried
Instructions
- Preheat oven to 400°F.
- In a blender, add the milk and eggs and blend for about 30 seconds. Then add in the flour, 4 Tablespoons sugar, 4 teaspoons lemon zest, salt, and vanilla. Blend until smooth. Allow batter to sit for 10 minutes.
- Meanwhile, in a bowl, combine 1 Tablespoon of sugar with 2 teaspoons lemon zest. Use a for to mix the lemon zest into the sugar until fragrant. Then toss with the blueberries.
- Slice the butter into a 9 x 13 inch baking dish. Then place pan into the oven until melted (about 2 minutes). Pull out and brush the butter onto the edges of the pan.
- Pour batter over melted butter and sprinkle blueberries over top. Bake at 400 degrees for 18-20 mins, or until golden brown. Slice and serve warm with lemon wedges and powdered sugar.
Nutrition
This recipe is adapted from I Heart Naptime.
