Lemon Blueberry Dutch Baby

Name: Lemon Blueberry Dutch Baby
Prep time: 10 min
Total time: 30 min
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)

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

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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

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.

In a blender, while butter is melting in oven, combine eggs, flour, milk, baking soda, vanilla and lemon zest.

Blend until smooth.

Pour batter into hot cast iron pan and return to oven.

Bake for 20 – 25 minutes.
Remove pan from oven and garnish.

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.

Try these other delicious recipes:

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5 from 3 votes