Blueberry Lemon Dutch Baby Pancake
This show-stopping Dutch baby puffs dramatically in the oven to create a golden, custardy pancake filled with juicy blueberries and bright lemon zest. Crispy edges, a tender center, and a dusting of powdered sugar make this the ultimate brunch centerpiece.
Equipment
- 10-inch cast iron skillet or oven-safe pan
- Blender or large mixing bowl
- Whisk (if not using blender)
- Measuring Cups and Spoons
- Oven mitts
Ingredients
Batter
- 3/4 cup all-purpose flour
- 3/4 cup milk preferably whole milk
- 3 large eggs
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Filling and Toppings
- 1/2 cup fresh blueberries or frozen, unthawed
- 1 tbsp butter for greasing skillet
- 1 tbsp powdered sugar for dusting
- 4 slices lemon for garnish
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat. Once hot, carefully remove and add 1 tbsp butter to coat the bottom and sides.
- In a blender or mixing bowl, combine flour, milk, eggs, melted butter, sugar, lemon zest, vanilla extract, and salt. Blend or whisk until smooth.
- Carefully pour batter into the hot buttered skillet. It should sizzle slightly upon contact.
- Sprinkle blueberries evenly over the batter. Do not stir.
- Bake for 20–25 minutes without opening the oven door, until puffed and golden brown.
- Remove from oven and immediately dust with powdered sugar. Garnish with lemon slices and serve at once.
Notes
For crispier edges, ensure skillet is thoroughly preheated. Use room temperature ingredients for best rise. Serve with lemon curd, maple syrup, or yogurt.