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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Lemon Blueberry Dutch Baby

Lemon Blueberry Dutch Baby

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By: Leigh Anne WilkesPosted: 9/08/23Updated: 9/09/23

This post may contain affiliate links. Please see disclosure policy here.

Filled with blueberries and lemon zest this lemon blueberry dutch baby puffs up beautifully in the oven and is the perfect breakfast or brunch dish.

Why You’ll Love This Recipe!

A dutch baby is a go to breakfast at our house. I have taken our favorite dutch baby recipe and dressed it up with some fresh blueberries and lemon zest. The combo is delicious!

You can substitute any berry you like such as raspberries, strawberries or blackberries. If you prefer apples, be sure and check out my very popular apple dutch baby recipe here.

The best part about this recipe is how quick and easy it is. With a few simple ingredients, a delicious breakfast can be ready in 30 minutes!

slice of lemon blueberry dutch baby on a plate.

What is a Dutch Baby?

A dutch baby is an American version of a German pancake which is a cross between a popover and a crepe. A Dutch baby puffs up as it bakes creating a crispy edges and a tender custard like middle.

ingredients for lemon blueberry dutch baby

Ingredients Needed

  • Flour. I use unbleached all purpose flour
  • Eggs. Large eggs
  • Salt
  • Milk
  • Vanilla Extract
  • Butter. I use salted butter
  • Lemon Zest. Save the lemon to squeeze the juice over the top of the baked dutch baby with some powdered sugar.
  • Blueberries. You can also use any berry you like.
  • Powdered Sugar. For garnishing
close up of lemon blueberry dutch baby

How to Make Lemon Blueberry Dutch Baby

  • Preheat oven to 425 degrees F.
  • In a 9 or 10 inch cast iron pan, add butter and put into oven.
  • Preheat oven to 425 degrees F with the pan in the oven. Allow butter to melt. Add in the blueberries the last few minutes with the butter to allow blueberries to get warm. Remove from oven when butter is melted, hot and sizzling. Watch it so butter doesn’t burn. It’s ok if it browns, adds more flavor.
pouring milk into blender.
  • In a blender, while butter is melting in oven, combine eggs, flour, milk, baking soda, vanilla and lemon zest.
  • Blend until smooth.
batter in blender
  1. Pour batter into hot cast iron pan and return to oven.
pouring batter into cast iron pan
  1. Bake for 20 – 25 minutes.
  2. Remove pan from oven and garnish.
sprinkling powdered sugar on dutch baby

Garnish With:

  • Powdered Sugar
  • Lemon Juice
  • Additional berries
  • Maple Syrup
  • Buttermilk Syrup
  • Cinnamon Syrup
  • Sweetened Whipped Cream
  • Lemon Curd
lemon blueberry dutch baby in a cast iron pan

Tips and Tricks

  • Be sure your pan is hot, do not pour the batter into a cold pan. It is the steam from the heat that causes the pancake to puff up.
  • This Lemon Blueberry Dutch Baby is best served hot out of the oven. It will begin to deflate as it cools.

Frequently Asked Questions

What can I use instead of a cast iron pan?

A cast iron skillet is the typically used to make a dutch baby but an oven safe baking dish or casserole dish can also be used.

Can I make the batter ahead of time?

The batter can be made ahead of time and then stored in an airtight container in the fridge for up to 24 hours. Just be sure and shake or stir it up before adding it to the pan.

How long will leftovers keep?

Stored in the refrigerator in an airtight container they will last 2-3 days.

Can I use frozen blueberries?

If you use frozen blueberries be sure and thaw them first, adding cold berries into the batter does not work well.

slice of dutch baby on a plate

Try these other delicious recipes:

  • Apple Dutch Baby
  • Dutch Baby Pancake
  • German Pancakes for Two
  • Overnight Breakfast Casserole
  • Yeast Waffles

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 4 votes

Lemon Blueberry Dutch Baby

Recipe From: Leigh Anne Wilkes
Dutch baby pancake loaded with lemon and blueberries.
serves: 6 people
Prep:10 minutes minutes
Total:30 minutes minutes
Rate Recipe

Ingredients

  • 3/4 cup milk
  • 3/4 cup flour all purpose
  • 4 eggs
  • 1/4 cups butter salted
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 tsp lemon zest save juice to garnish with
  • 1/2 cup blueberries additional for garnish

Instructions

  • Place butter into pan and put into oven. Preheat oven to 425 degrees F with the pan in the oven. Add in the blueberries the last few minutes with the butter to allow blueberries to get warm. Remove from oven when butter is melted, hot and sizzling.
  • In a blender, combine flour, eggs, milk, baking soda, vanilla and lemon zest.
  • Blend until smooth
  • Remove hot pan from oven and pour in batter. Pan must be hot!
  • Return to oven and bake for 20 minutes or until puffed up and golden brown around the edges.
  • Garnish with powdered sugar and lemon juice.

Tips & Notes:

  • Be sure your pan is hot, do not pour the batter into a cold pan. It is the steam from the heat that causes the pancake to puff up.
  • This Lemon Blueberry Dutch Baby is best served hot out of the oven. It will begin to deflate as it cools.

Recommended Products

Cast Iron Skillet (10in)
Blender
Measuring Cups

Nutrition Facts:

Calories: 193kcal (10%) Carbohydrates: 16g (5%) Protein: 6g (12%) Fat: 12g (18%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.3g Cholesterol: 133mg (44%) Sodium: 206mg (9%) Potassium: 116mg (3%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 451IU (9%) Vitamin C: 2mg (2%) Calcium: 60mg (6%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Breakfast
Cuisine:American
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5 from 4 votes (3 ratings without comment)

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  1. Julie says

    Posted on 1/18 at 6:41 am

    This is my go-to dutch baby recipe! Absolutely gorgeous AND delicious! I make this for company, but this morning, I’m making it all for myself!

    Reply
  2. Marylou says

    Posted on 9/18 at 4:46 am

    What size pan?

    Reply
    • Leigh Anne Wilkes says

      Posted on 9/21 at 12:51 pm

      I use a 9-10 inch cast iron skillet

      Reply

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