Description
Lemon Blueberry Dutch Baby is a delightful baked pancake that combines zesty lemon and sweet blueberries for a breakfast treat that’s both impressive and simple to make. This fluffy dish puffs up beautifully in the oven, creating a custardy center and golden edges that will leave everyone wanting more. Serve it warm, dusted with powdered sugar or drizzled with maple syrup, for an unforgettable brunch experience.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.
- Once heated, carefully remove the skillet and melt the butter in it, swirling to coat.
- In a bowl, whisk together eggs until frothy. Add milk, flour, sugar, lemon zest, and juice; mix until just combined.
- Pour the batter into the skillet and sprinkle blueberries on top.
- Bake for 20-25 minutes until puffed and golden brown.
- Dust with powdered sugar before serving warm with maple syrup or lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg