Awaken your senses with this delightful Blueberry Lemon Dutch Baby, a perfect blend of tangy lemon and sweet blueberries nestled in a fluffy, golden-brown pancake. This easy-to-make breakfast combines the brightness of lemon zest and the sweetness of blueberry jam, creating a dish that’s not only visually appealing but also irresistibly tasty. Made in a cast iron skillet, this Dutch baby puffs up to create a stunning centerpiece for any breakfast or brunch table.
Why You’ll Love This: The combination of lemon and blueberries brings a refreshing twist to the traditional Dutch baby pancake. The batter, infused with vanilla and lemon zest, bakes to a puffy golden perfection, with pockets of warm, bursting blueberries throughout. The final touch of butter and a drizzle of maple syrup adds just the right amount of decadence. It’s a simple yet impressive dish that’s sure to please both family and guests alike.
Perfect Occasion: This Blueberry Lemon Dutch Baby is ideal for a leisurely weekend breakfast, a special brunch gathering, or as a delightful treat to brighten up any day. It’s especially perfect for spring and summer mornings when blueberries are at their peak of freshness, but you can enjoy it year-round thanks to the option to use frozen blueberries.
Decoration Tips: Serve this beautiful Dutch baby straight from the oven for maximum impact. Garnish with a dusting of powdered sugar, additional fresh blueberries, and lemon slices to enhance its visual appeal. For an extra touch of elegance, add a few mint leaves as a garnish before serving.
Ingredients:
- 4 tablespoons of salted butter, divided
- 4 large eggs, room temperature
- 2/3 cup of whole milk, room temperature
- 2/3 cup of all-purpose flour
- 1/2 teaspoon of kosher salt
- 1 tablespoon of vanilla extract
- 2-3 teaspoons of grated lemon zest
- 2-3 tablespoons of blueberry jam
- 1/4 cup of fresh or frozen blueberries
Instructions:
- Begin by heating your oven to 450°F.
- Using a blender, mix eggs, milk, flour, salt, vanilla, and half of the melted butter until the batter is smooth and free of flour clumps. Stir in lemon zest and blueberry jam lightly.
- In a cast iron skillet (10-12 inches) over medium heat, melt the remaining butter. Add the blueberries and cook until the butter starts to brown, about 3 minutes.
- Pour the blended batter over the blueberries in the skillet. Transfer immediately to the oven.
- Bake in the preheated oven for 15 minutes, until the pancake puffs up and turns golden brown. Remember not to open the oven door during baking to prevent the pancake from deflating.
- Once done, enhance its flavor with additional butter and a generous drizzle of maple syrup.
Savor the delightful combination of tart lemon and sweet blueberries in this visually stunning and delicious Blueberry Lemon Dutch Baby, a dish that promises to make your mornings or brunch gatherings extra special.
