If you’re searching for a breakfast that’s both impressive and irresistibly delicious, look no further than this Blueberry Lemon Dutch Baby Recipe. It’s like a fluffy, golden cloud bursting with bright lemon zest, sweet blueberry bursts, and a perfect balance of buttery richness. Whether you’re making it for a leisurely weekend brunch or a special occasion, this recipe brings warmth and happiness to the table with every bite. Trust me, once you try this showstopper, it’ll quickly become one of your top go-to dishes.
Ingredients You’ll Need
Nothing fancy here, just simple ingredients that work together to create magic. Each one has an important role—from the eggs that make the Dutch baby puff gloriously, to the fresh lemon zest that adds a zesty twang, and the blueberries that give natural sweetness with delightful pops of flavor.
- Salted butter: Essential for browning the blueberries and giving the pancake that rich, nutty flavor.
- Large eggs: Room temperature eggs help the batter blend smoothly and puff up perfectly in the oven.
- Whole milk: Adds creaminess and moisture—make sure it’s room temperature to avoid lumps.
- All-purpose flour: The base that gives structure to the pancake without weighing it down.
- Kosher salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Vanilla extract: Adds subtle warmth and depth to the batter.
- Lemon zest: Freshly grated zest brightens up the whole dish with a fragrant citrus punch.
- Blueberry jam: Swirled into the batter for a melty, jammy sweetness that complements the fresh berries.
- Fresh or frozen blueberries: Added to the hot butter to soften and create juicy pockets inside the Dutch baby.
How to Make Blueberry Lemon Dutch Baby Recipe
Step 1: Preheat and Prep the Batter
Start by preheating your oven to 450° F. This high temperature is critical for achieving that dramatic puff and golden crust. Next, blend together the eggs, milk, flour, kosher salt, vanilla, and half of your melted butter. Blend for about a minute until the batter is silky smooth and completely lump-free. Then gently fold in the lemon zest and swirl in the blueberry jam. This step creates a bright, fresh flavor base with gorgeous color contrasts.
Step 2: Brown the Blueberries in Butter
While the oven heats, place the other half of the butter in a 10- to 12-inch cast iron skillet over medium heat. Add the fresh or frozen blueberries to the butter, letting them soften and slightly brown for about three minutes. This not only caramelizes the berries but infuses the butter with fruity sweetness, setting the stage for a perfectly balanced Dutch baby.
Step 3: Bake the Dutch Baby
Carefully pour your batter over the warm blueberries and butter in the skillet, making sure to get every bit of that luscious jam in there too. Transfer the skillet to the middle rack of your oven and bake for 15 minutes undisturbed. Resist the urge to open the oven early—that puff is delicate and can deflate if disturbed. When done, it should be puffed up tall, beautifully browned, and invitingly fragrant.
Step 4: Serve Immediately with Butter and Maple Syrup
Right after pulling it from the oven, add a few pats of butter on top so it melts into every nook and cranny. A drizzle of maple syrup adds perfect sweetness and a sticky finish that ties all the flavors together wonderfully. Serve it hot for the best texture and experience.
How to Serve Blueberry Lemon Dutch Baby Recipe
Garnishes
Feel free to enhance this dish with fresh lemon slices, a dusting of powdered sugar, or even a handful of whipped cream. The lemon slices bring an elegant citrus note, powdered sugar adds a pretty snow-kissed look, and whipped cream offers a creamy contrast that makes it extra special.
Side Dishes
This Blueberry Lemon Dutch Baby Recipe is lovely on its own but pairs beautifully with a side of crispy bacon, smoky sausages, or fresh fruit salad. The savory sides bring balance and make it feel like a complete brunch feast.
Creative Ways to Present
For a festive occasion, consider serving the Dutch baby in individual cast iron skillets or ramekins. You can also sprinkle toasted almonds or add a scoop of vanilla ice cream for a dessert twist. The pops of blue and yellow from the berries and lemon zest make it as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though I doubt you will), cool the Dutch baby completely and store it in an airtight container in the fridge. It should keep well for up to two days, although it’s best eaten fresh for that perfect puffiness and texture.
Freezing
Freezing is not ideal for this recipe because the delicate puff and buttery texture tend to become soggy upon thawing. If you want to freeze, cut into portions and wrap tightly, then reheat quickly, but results may vary.
Reheating
To bring back some of the original charm, reheat leftovers in a 350° F oven on a baking sheet for 5 to 7 minutes until warmed through and edges regain a bit of crispness. Avoid microwaving as it can make the pancake rubbery and dense.
FAQs
Can I use frozen blueberries in the Blueberry Lemon Dutch Baby Recipe?
Absolutely! Frozen blueberries work wonderfully and are a convenient year-round option. Just add them to the butter while browning, as instructed, so they can thaw and release their juices.
Is it necessary to use a cast iron skillet?
While a cast iron skillet is highly recommended for even heat and beautiful browning, you can use any oven-safe skillet that’s about 10 to 12 inches in diameter. Just make sure it conducts heat well.
Can I make this recipe dairy-free?
Yes! Swap the salted butter for a dairy-free alternative and use almond milk or oat milk instead of whole milk. The texture might vary slightly, but the flavor will still shine.
What’s the secret to getting the Dutch baby to puff so high?
High oven heat, room temperature eggs and milk, and not opening the oven door during baking are key factors. Also, the cast iron skillet’s heat retention helps create that iconic puff.
Can I replace blueberry jam with another fruit preserve?
Definitely! Raspberry, strawberry, or apricot jams would work well too, providing a tasty twist while maintaining the deliciously sweet swirled effect in the batter.
Final Thoughts
This Blueberry Lemon Dutch Baby Recipe is truly a breakfast gem that adds sunshine to your morning table. Its blend of bright citrus and sweet berries nestled in a light, airy pancake is a joyous experience you deserve to enjoy. Give it a go, and watch how this simple recipe becomes your new favorite way to start the day with a smile.
Print
Blueberry Lemon Dutch Baby Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A fluffy and tangy Blueberry Lemon Dutch Baby pancake, baked to perfection with fresh blueberries, lemon zest, and a swirl of blueberry jam, creating a delightful breakfast or brunch treat served with butter and maple syrup.
Ingredients
Wet Ingredients
- 4 tablespoons salted butter, divided
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- 2–3 tablespoons blueberry jam
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
Fresh Ingredients
- 2–3 teaspoons lemon zest
- 1/4 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 450° F to ensure it is hot enough for the Dutch baby to puff up beautifully.
- Prepare 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 and free of any flour clumps. Then stir in the lemon zest, followed by the blueberry jam, swirling it gently into the batter to create a marbled effect.
- Cook Blueberries: Melt the remaining 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the blueberries and cook for about 3 minutes, allowing the butter to brown around the berries and enhance the flavor.
- Bake: Pour the prepared batter over the browned blueberries in the hot skillet. Make sure to get all the jam off the sides of the blender into the skillet for extra flavor. Place the skillet in the center of the preheated oven and bake for 15 minutes without opening the oven door to avoid deflating the Dutch baby. Bake until puffed and golden on top.
- Serve: Once baked, remove the Dutch baby from the oven. Top it immediately with pats of butter and drizzle with maple syrup before serving hot. Enjoy this delightful breakfast treat!
Notes
- Use a well-seasoned cast iron skillet for best browning and even heat distribution.
- Ensure all ingredients like eggs and milk are at room temperature for a better rise.
- Do not open the oven during the first 15 minutes of baking to prevent the Dutch baby from collapsing.
- Adjust lemon zest and blueberry jam quantities to taste for more or less tartness and sweetness.
- Serve immediately as Dutch babies tend to deflate when cooled.
