Blueberry Lemon Dutch Baby

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This blueberry lemon Dutch baby recipe is one of those recipes that feels way fancier than it actually is. It puffs dramatically in the oven with crisp, golden edges, a soft custardy center, juicy blueberries throughout, and a bright hit of fresh lemon that keeps everything balanced.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American, German

Servings:

Calories: 227kcal

Author: Geraldine Julie

Ingredients

3 large eggs (room temperature)
½ cup all-purpose flour
½ cup whole milk, room temperature
2 tablespoon sugar
1 teaspoon vanilla extract
1 lemon
2 tablespoon butter
1 cup fresh blueberries

For topping:

powdered sugar
extra lemon zest

Instructions

Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
In a blender or bowl, add the eggs, flour, milk, sugar, vanilla, and lemon zest. Blend or whisk until completely smooth and lump-free.
Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and bubbling.
Scatter the blueberries evenly over the bottom of the skillet. Pour the batter directly into the center of the pan.
Return the skillet to the oven and bake for 18–20 minutes, until the Dutch baby is puffed, golden, and deeply crisp around the edges.
Dust generously with powdered sugar and sprinkle with extra lemon zest. Serve immediately while it’s still puffed and warm.

Notes

Taste & Texture

Crispy, golden edges

Soft, custardy center

Juicy blueberries throughout

Bright, fresh lemon finish

Storage & Reheating

Fridge:
Store leftovers for up to 1 day.

Reheat:
Warm in the oven at 325°F (165°C) for 6–8 minutes.

Freezing:
Not recommended — the texture becomes soggy once thawed.

Nutrition