Description
A fluffy, golden Dutch Baby pancake infused with fresh lemon zest and bursting with juicy blueberries. Light, airy, and slightly custardy, this dish is perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) whole milk
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup (150 g) fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat Your Equipment: Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- Combine Ingredients: In a blender, mix flour, milk, eggs, sugar, lemon zest, vanilla, and salt until smooth. Let rest for 10 minutes.
- Prepare Your Cooking Vessel: Carefully remove the hot skillet, add butter, and swirl to coat.
- Assemble the Dish: Pour batter into the skillet, then scatter blueberries evenly over the top.
- Cook to Perfection: Bake for 20–22 minutes until puffed and golden brown at the edges.
- Finishing Touches: Dust generously with powdered sugar and a squeeze of lemon juice if desired.
- Serve and Enjoy: Slice into wedges and serve warm straight from the skillet.
Notes
- Use room temperature eggs and milk for maximum puff.
- Don’t open the oven door while baking or the Dutch Baby may deflate.
- Batter can be prepared the night before and refrigerated.
Nutrition
- Serving Size: 1 slice (1/4 of pancake)
- Calories: 220
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg
Keywords: Blueberry Lemon Dutch Baby, Dutch Baby Pancake, Lemon Blueberry Recipe, Brunch Ideas, Easy Pancake Recipe