Blueberry Lemon Dutch Baby
If you’ve never made a Blueberry Lemon Dutch Baby, here’s what to expect: a big, puffy skillet pancake with crisp, golden edges and a soft, custardy center. It’s simple, a little dramatic when it comes out of the oven, and it leans bright and fresh thanks to lemon zest and juicy blueberries. Nothing fussy. Just whisk, pour, and bake.
Ingredients
- 3 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest, plus more for serving
- 1/8 teaspoon fine salt
- 2 tablespoons unsalted butter
- 1 cup blueberries (fresh or frozen)
- To serve: powdered sugar, lemon wedges, maple syrup or honey, extra zest
Instructions
- Preheat the oven to 450°F (230°C). Place a 10-inch cast-iron or ovenproof skillet on the middle rack to heat for about 10 minutes.
- Make the batter: In a blender, combine the eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend until smooth, 20 to 30 seconds. No blender? Whisk well until no lumps remain. Let the batter sit while the skillet heats.
- Carefully remove the hot skillet. Add the butter and swirl until melted and the sides are coated. You’ll hear a faint sizzle, which is perfect.
- Give the batter a quick blend or whisk, then pour it into the hot, buttered skillet. Scatter the blueberries evenly over the top. Work quickly, so the pan stays hot.
- Bake for 16 to 18 minutes, until the Dutch baby is puffed and deep golden around the edges and the center looks set but still tender. Try not to open the oven for the first 12 minutes or you’ll lose that lift.
- Serve right away. Dust with powdered sugar, squeeze a little lemon over the top, add a bit more zest if you love that bright finish, and drizzle with maple syrup or honey if you like.