Homemade Blueberry Lemon Dutch Baby
A delightful twist on a classic German pancake, featuring a fluffy texture and zesty lemon flavor complemented by fresh blueberries.
Servings: 4 servings
Equipment
- Cast-Iron Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 cup All-purpose flour Provides structure and light texture.
- 1 cup Whole milk Contributes to rich flavor and fluffy texture.
- 3 large Eggs At room temperature for best results.
- 1/4 cup Granulated sugar Adds sweetness to balance tartness.
- 1 cup Fresh blueberries Provides natural sweetness and color.
- 1 tablespoon Lemon zest Infuses batter with citrus flavor.
- 1/2 tablespoon Lemon juice Enhances tartness.
- 4 tablespoons Unsalted butter Creates a crispy edge.
- optional Powdered sugar For dusting before serving.
Instructions
- Preheat your oven to 425°F (220°C).
- Place a cast-iron skillet in the oven to heat up.
- In a medium bowl, whisk together flour, milk, eggs, sugar, lemon zest, and lemon juice until smooth.
- Remove the hot skillet from the oven and add butter, allowing it to melt completely.
- Pour the batter into the center of the hot skillet.
- Sprinkle blueberries evenly over the batter.
- Bake for 20-25 minutes until edges are golden brown and center is puffed.
- Remove from oven and let cool for a couple of minutes before serving.
- Dust with powdered sugar if desired, cut into wedges, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain texture.