Description
Lemon Blueberry Dutch Baby is a delightful oven-baked pancake that perfectly marries the tartness of fresh lemons with the sweetness of juicy blueberries. This dish boasts an airy texture and a stunning golden-brown appearance, making it an impressive centerpiece for any brunch or breakfast table. With minimal effort required, you can whip up this flavor-packed treat in no time. The dramatic puff as it bakes not only enhances its visual appeal but also creates a fluffy delight that pairs beautifully with toppings like whipped cream or maple syrup. Whether you’re hosting friends or enjoying a cozy family breakfast, this Lemon Blueberry Dutch Baby is sure to become a cherished favorite.
Ingredients
- All-purpose flour
- Large eggs
- Whole milk
- Granulated sugar
- Fresh lemon zest
- Fresh blueberries
- Unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.
- In a mixing bowl, whisk together the flour, sugar, eggs, milk, and lemon zest until smooth.
- Carefully remove the hot skillet from the oven and add butter to coat the bottom.
- Pour the batter into the melted butter and top with blueberries.
- Bake for 20 minutes or until puffed and golden brown.
- Serve immediately, dusted with powdered sugar or drizzled with syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg