If you’ve never had a Blueberry Lemon Dutch Baby you need to try this easy baked pancake! Rather than fried on the stovetop, this delicious puffed pancake is baked in a cast iron skillet in the oven!! This easy recipe is one of my new favorite brunch recipes!!!
I’m always on the lookout for new, fun recipes to make when we have company at the lake. When my son suggested this simple breakfast recipe I just had to try it out. I’d never heard of a Dutch Baby!
What is a Dutch Baby?
A Dutch Baby is an easy breakfast bake!!
This yummy poof has a custard-like center and a fluffy body. It’s a mix between a popover and a pancake which is poured into a cast iron skillet and popped into the oven to bake.
Basically, a Dutch Baby is a family-style pancake popover that you can add fruit into to make it an extra yummy breakfast or brunch treat!!
I love that it’s baked in the oven so it frees up your stove for cooking other brunch items or just getting the breakfast or brunch table setting ready.
There are other names this easy breakfast bake is known as such as German pancake, American popover, Dutch puff, or even Hootenanny!! How fun is that?!
No matter what you call it, this simple requires only easy ingredients. You’ll also need a blender and an oven-safe cast-iron skillet to bake it in.
Ingredients in the Blueberry Lemon Dutch Baby Recipe
All of the ingredients in this Blueberry Lemon Dutch Baby are items you probably already have in your pantry and fridge or freezer.
You can use fresh or frozen blueberries.
I love to freeze leftover sweet blueberries so I always have them on hand for baking or eating! It’s so easy to just pull frozen blueberries out and use them anytime without having to run to the grocery store every time you’d like to use these yummy, fruity morsels.
The flavor of blueberry and lemon pairs to well together! So many recipes also call for lemon juice or lemon zest, so I usually have a lemon on hand in the fridge as a regular grocery staple. Use the zest of one fresh lemon to add flavor to this Blueberry Lemon Dutch Baby.
Eggs, milk, butter, vanilla, flour, salt and sugar are in the batter for this Blueberry Lemon Dutch Baby! And a little extra butter for the skillet too!!
You’ll want to have powdered sugar and maple syrup on hand to top off the pancake.
Or you can even use more fruit or jam to the top of your Dutch Baby. There are no rules when it comes to pancake toppings!!!
Mixing the Ingredients for the Blueberry Lemon Dutch Baby
Before you start mixing the ingredients you’ll want to preheat the oven and warm the skillet for the Dutch baby!
Preheat the oven to 450 degrees and place the 10″ skillet over low heat on the stove.
Use a blender or hand mixer to mix all of the necessary ingredients into a creamy batter. I prefer the blender so it’s easy to pour the creamy batter into the skillet!!
Add the eggs, milk, melted butter, vanilla, flour, sugar, salt and lemon zest into the blender.
Mix on medium-high speed until the batter is smooth and creamy.
Set the batter aside to be ready to add to the skillet!
In a 10″ skillet melt the rest of the butter over medium-high heat.
Add the blueberries to the buttery skillet and give them a little shake to roll them around the pan.
Immediately add the batter to the buttery blueberry-lined skillet and pop the entire skillet into the preheated oven.
Finishing the Blueberry Lemon Dutch Baby
As the pancake bakes it will puff up! Bake the Dutch baby for about 15 minutes until the pancake is all golden and puffy. Keep an eye on it and be careful not to let it burn!!
The Dutch Baby will relax a bit when you remove it from the oven.
Sprinkle a dusting of powdered sugar over the baked pancake.
Cut this delicious baked breakfast treat into wedges and serve.
Top the pancake with maple syrup or the topping of your choice!
When you cut into the warm pancake you’ll see the Blueberry Lemon Dutch Baby has a creamy custard-like center. So yummy and delicious!!!
I love to serve a nice Havarti cheese with this Blueberry Lemon Dutch Baby. This mild cheese compliments the flavor-burst you’ll get from this hootenanny pancake!!
And a raspberry mimosa also pairs nicely to add a touch of fancy to this scrumptious breakfast or brunch!
Blueberry Lemon Dutch Baby
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- 1/2 cup milk 2% or whole
- 4 eggs large
- 4 tbsp butter divided
- 1/2 cup flour all purpose
- 3 tbsp sugar granulated
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup blueberries fresh or frozen
- zest from one lemon
- 2 tbsp sugar confectioners
- maple syrup for topping
- Preheat the oven to 450 degrees.
- Place the 10″ cast iron skillet over low heat to warm up on the stove.
- Add the eggs, milk, 2 tbsp melted butter, vanilla, flour and granulated sugar into the blender.
- Mix on medium-high speed until the batter is smooth and creamy.
- Set the batter aside to be ready to add to the skillet!
- In the warmed 10″ cast iron skillet melt the rest of the 2 tbsp butter over medium-high heat.
- Add the blueberries to the buttery skillet and give them a little shake to roll them around the pan.
- Immediately add the batter to the buttery blueberry-lined skillet and pop the entire skillet into the preheated oven.
- As the pancake bakes it will puff up! Bake the Dutch baby for about 15 minutes until the pancake is all golden and puffy. Keep an eye on it and be careful not to let it burn!!
- The Dutch Baby will relax a bit when you remove it from the oven.
- Sprinkle a dusting of powdered sugar over the baked pancake.
- Cut this delicious baked breakfast treat into 6 or 8 wedges and serve with maple syrup or the topping of your choice!