Description
A warm, fluffy, oven-baked pancake bursting with fresh blueberries and a zesty hint of lemon. This easy Blueberry Lemon Dutch Baby is a delightful breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- Powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
- Gently fold in the lemon zest and blueberries.
- In a cast-iron skillet, melt the butter over medium heat until bubbling.
- Carefully pour the batter into the hot skillet.
- Immediately transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the Dutch Baby is puffed up and golden brown.
- Remove from the oven, dust with powdered sugar, and serve warm.
Notes
- Serve immediately for the best texture.
- Adjust sugar to your preference.
- Other berries can be substituted for blueberries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg