Lemon Blueberry Dutch Baby

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This lemon blueberry Dutch baby is a bright and beautiful breakfast that is perfect for spring mornings and special brunches. The fresh lemon flavor pairs perfectly with the warm, juicy blueberries for a dish that feels both light and comforting. It is an easy oven-baked breakfast that looks impressive and tastes delicious served with lemon wedges and powdered sugar.

Course Breakfast, Dessert

Cuisine American

Keyword comfort food, kid-friendly, oven-baked, quick

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 284kcal

Author Laura

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