Description
Lemon Blueberry Dutch Baby is a delightful twist on traditional pancakes, combining the lightness of a soufflé with the flavors of fresh blueberries and zesty lemon. This oven-baked pancake puffs up beautifully, creating a golden-brown exterior that contrasts with its airy center. Perfect for brunch or dessert, it’s easy to prepare and makes for an impressive centerpiece on any table. Serve it warm, dusted with powdered sugar and drizzled with fresh lemon juice, for a dish that will tantalize your taste buds and leave everyone asking for seconds.
Ingredients
Scale
- 4 large eggs
- 1 cup whole milk (or dairy-free alternative)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
- 1 cup blueberries (fresh or thawed frozen)
- 3 tablespoons unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.
- In a bowl, whisk together eggs, milk, flour, sugar, vanilla extract, and lemon zest until smooth; let it rest.
- Carefully remove the skillet from the oven and melt butter in it.
- Pour the batter into the melted butter and scatter blueberries on top.
- Bake for about 20 minutes or until puffed and golden brown.
- Dust with powdered sugar and drizzle with lemon juice before slicing; enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg