Blueberry Lemon Dutch Baby

This blueberry lemon Dutch baby transforms weekend mornings with its impressive rise and delicate custard-like texture. The dramatic puff as it bakes never fails to delight everyone at the table, while the bright lemon and sweet blueberries create the perfect balance of flavors in this effortless pancake-soufflé hybrid.

I discovered Dutch babies during a particularly cold winter when I was craving something special but didn't want to stand flipping individual pancakes. Now it's our Sunday morning tradition, with my children hovering by the oven window to watch the magical rise happen.

Ingredients

• Eggs: At room temperature essential for achieving maximum rise and that signature pillowy texture
• Milk: At room temperature helps create a smooth batter that puffs beautifully
• All purpose flour: Provides structure while maintaining tenderness
• Vanilla extract: Adds subtle aromatic warmth that complements the fruit
• Fresh lemon zest: Brightens everything with intense citrus flavor without added moisture
• Sugar: Just enough to enhance the natural sweetness of the blueberries
• Kosher salt: Balances the flavors and enhances the egginess of the batter
• Unsalted butter: Creates the essential sizzling hot surface for the batter to hit
• Fresh blueberries: Offer bursts of juicy sweetness throughout the pancake
• Powdered sugar, lemon curd, or maple syrup: For serving allowing customization

Step-by-Step Instructions

Preheat and Prepare Pan:

Turn your oven to 425°F and place your cast iron skillet inside during preheating. This crucial step ensures the dramatic rise that makes Dutch babies special. The heat of the pan immediately starts cooking the edges of the batter creating that signature climb up the sides.

Create the Batter:

Whisk eggs first until frothy before adding remaining wet ingredients. This incorporates air for a lighter result. Add flour last and whisk just until smooth but no longer a slightly lumpy batter is better than an overworked one which can become tough.

Prepare the Hot Surface:

Remove the screaming hot skillet using heavy duty oven mitts. Add butter and swirl until it melts completely covering the entire surface and slightly up the sides. The butter should be bubbling vigorously before adding batter.

Pour and Add Fruit:

Pour batter into the center of the sizzling butter in one quick motion. The edges will immediately begin to set. Quickly scatter blueberries evenly over the surface allowing some to sink slightly into the batter.

Bake to Perfection:

Return skillet to oven immediately after adding batter. Bake without opening the oven door for at least 18 minutes as temperature drops can prevent proper rising. Look for deeply golden edges that have climbed up the sides of the pan.

Serve Immediately:

Rush the Dutch baby to the table while still at its most impressive height. It will begin deflating within minutes which is completely normal. Serve directly from the pan for the most dramatic presentation.

Pin it

The lemon zest is truly the secret ingredient here. I once made this without it when I ran out of lemons, and while still good, it lacked that special brightness that makes everyone ask for the recipe. My daughter now insists on being the official "zester" whenever we make this, carefully grating the lemon while explaining to anyone who will listen how important her job is.

Making Ahead Tips

While Dutch babies are best enjoyed immediately after baking, you can prepare components ahead of time to streamline your morning. Mix the dry ingredients the night before and refrigerate the whisked wet ingredients separately. In the morning, simply combine them while your oven and pan preheat. The batter actually benefits from resting briefly, developing a more tender texture.

Seasonal Variations

This recipe welcomes adaptation throughout the year. Summer brings opportunities for fresh raspberries, blackberries or sliced strawberries in place of blueberries. Fall calls for thinly sliced apples with cinnamon and nutmeg. Winter months work beautifully with citrus segments and a touch of cardamom. Spring welcomes fresh rhubarb compote spooned over the finished Dutch baby.

The Cast Iron Advantage

Using a properly seasoned cast iron skillet makes a remarkable difference in your Dutch baby results. The heavy material retains heat exceptionally well, creating that essential initial sear on the batter. If you don't own cast iron, any heavy oven safe skillet works, but you may notice slightly less dramatic rising around the edges and potentially more sticking.

Pin it

Frequently Asked Questions

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Allow them to thaw and drain excess liquid before adding to the batter to prevent sogginess.

→ Can I substitute the lemon zest?

Absolutely, you can use orange zest or omit it altogether if preferred. However, the lemon adds a bright flavor that complements the blueberries.

→ What type of pan works best?

A cast-iron skillet is ideal, but any oven-safe pan with similar heat retention will work well for this dish.

→ How do I prevent my Dutch Baby from sticking?

Ensure your skillet is properly preheated and generously greased with melted butter before pouring in the batter.

→ Can I make this dairy-free?

Yes, substitute the milk with plant-based alternatives like almond or oat milk, and use dairy-free butter for similar results.