Blueberry Lemon Dutch Baby

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This Blueberry Lemon Dutch Baby is what brunch dreams are made of—golden, puffed edges with a tender center, all nestled under a burst of juicy blueberries and zesty lemon. Baked in a hot skillet, this oven pancake rises dramatically, creating the most impressive yet surprisingly easy breakfast dish. It brings together the cozy comfort of a pancake with the elegance of a soufflé and the brightness of citrus and berries.

What makes this dish truly special is its simplicity. With just a handful of ingredients and a hot oven, you get a showstopper that requires no flipping, stirring, or standing over the stove. It’s perfect for weekend mornings when you want something warm and fresh but fuss-free. The lemon zest brings out the brightness in the blueberries, and the texture is like a cross between a crepe and a popover—light, crisp at the edges, and custardy in the center.

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What Kind of Skillet Should I Use for a Dutch Baby?

For the best puff and texture, use a cast-iron skillet. Its ability to retain heat ensures the batter begins cooking the second it hits the pan, which is key to that dramatic rise. A 10-inch skillet is ideal for this recipe, though an oven-safe nonstick or stainless steel pan will work in a pinch.

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Ingredients for the Blueberry Lemon Dutch Baby

Eggs
The base of any Dutch baby, eggs give this recipe its puff and structure. Room temperature eggs work best.

Milk
Adds creaminess and helps create that custard-like interior.

All-purpose flour
Essential for the body of the pancake; it creates a stable yet airy texture.

Sugar
A touch of sweetness balances the tangy lemon and tart blueberries.

Lemon zest
This brightens up the batter and enhances the natural flavor of the blueberries.

Vanilla extract
Adds warmth and depth of flavor.

Salt
Just a pinch to balance the sweet and highlight the citrus.

Butter
Melted in the skillet before pouring in the batter, it gives the pancake a rich base and crisp edges.

Fresh blueberries
They’re added before baking so they burst slightly in the oven—sweet, juicy, and perfect.

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How To Make the Blueberry Lemon Dutch Baby

Step 1: Preheat Your Oven and Skillet

Begin by preheating your oven to 425°F (220°C). Place your cast-iron skillet inside while the oven heats. A hot skillet is crucial for the Dutch baby to puff properly.

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Step 2: Blend the Batter

In a blender, combine the eggs, milk, flour, sugar, lemon zest, vanilla extract, and salt. Blend until smooth—about 20-30 seconds. Let the batter rest while the oven continues to preheat; this helps the flour absorb the liquid fully.

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Step 3: Melt the Butter

Carefully remove the hot skillet from the oven and add the butter. Swirl it around to coat the bottom and sides. The butter should sizzle but not brown too much. Work quickly!

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Step 4: Pour and Top

Pour the batter into the buttered skillet and immediately sprinkle fresh blueberries over the top. Don’t stir! The berries will sink slightly and bake into the batter.

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Step 5: Bake to Perfection

Place the skillet back in the oven and bake for 18-22 minutes, or until the Dutch baby is puffed and golden brown on the edges. The center should look set but slightly custardy.

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Step 6: Serve It Up

Remove from the oven and serve immediately. The Dutch baby will begin to deflate as it cools, so enjoy its dramatic puff while it lasts. Dust with powdered sugar or add a squeeze of fresh lemon juice for extra flair.

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How to Serve and Store the Blueberry Lemon Dutch Baby

Dutch babies are best served fresh out of the oven when their puff is at its peak. Slice it like a pie and serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or even a dollop of whipped cream. For an extra citrusy punch, a little fresh lemon juice on top does wonders.

If you have leftovers (which is rare!), allow the Dutch baby to cool completely before storing it in an airtight container in the refrigerator. Reheat in the oven at 350°F for about 8-10 minutes. Avoid microwaving if possible, as it can make the texture rubbery.

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just don’t thaw them first—add them straight to the batter from the freezer to prevent excess moisture.

Why didn’t my Dutch baby rise?

Make sure your skillet was fully preheated and your oven is hot enough. Also, blending the batter until smooth and using room-temperature ingredients helps achieve that signature puff.

Can I make the batter ahead of time?

It’s best used fresh, but you can blend it up to 30 minutes in advance. Let it rest at room temperature while you prep everything else.

What can I use instead of a cast-iron skillet?

An oven-safe nonstick or stainless steel pan works too, as long as it can withstand high oven temperatures.

Is this recipe good for kids?

Absolutely! The fruity, lightly sweet flavor is a big hit with kids. Just be sure to let it cool slightly before serving.

Can I add other fruits?

Yes! Try raspberries, sliced strawberries, or even peach slices for a seasonal twist.

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Want More Breakfast Ideas with a Fruity Twist?

If you loved this Blueberry Lemon Dutch Baby, you’ll definitely enjoy these other sweet and satisfying creations:

• Blueberry Swirl Yogurt Bites for a chilled, creamy snack or light breakfast.
• Strawberry Cheesecake Banana Pudding when you’re craving layers of creamy and fruity.
• Oreo Stuffed Cinnamon Rolls to bring bold flavors to your brunch table.
• Strawberry Cheesecake Cupcakes for an elegant individual treat.
• Triple Chocolate Banana Bread when you want deep chocolate flavor with fruity undertones.

These recipes balance sweet and fruity just like our Dutch baby, with a bit of surprise in every bite.

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📌 Save this recipe to your Pinterest breakfast board so it’s right there when you need it: Life with Nina Recipes on Pinterest.

And if you give this Blueberry Lemon Dutch Baby a try, I want to hear all about it in the comments. Did you serve it with syrup or a dusting of sugar? Maybe swapped in raspberries? Let’s inspire each other—every version brings something new to the table!

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