Blueberry Lemon Dutch Baby

Blueberry Lemon Dutch Baby is a show-stopping skillet pancake that’s as easy to make as it is impressive to serve. Made with simple pantry staples like eggs, milk, and flour, it puffs up beautifully in the oven for a golden, airy finish. Fresh blueberries and lemon zest add the perfect balance of sweetness and brightness in every bite. Whether for breakfast, brunch, or even dessert, this dish is guaranteed to wow your guests.

Love More Blueberry Desserts ? Try My Nova Scotia Blueberry Cream Cake or this Cottage Cheese Blueberry Cloud Bread next.

Why You’ll Love This Recipe

Forget regular pancakes – this Dutch baby is pure breakfast drama. The edges puff up high and crispy while the middle stays soft like custard. Those blueberries get all jammy and caramelized, and that lemon zest makes everything taste fresh and bright.

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Ingredient List

For the Dutch Baby:

• 4 tablespoons butter, split in half
• ½ cup milk (whole or 2% – don’t cheap out here)
• ½ cup regular flour
• 4 big eggs (room temp if you remember)
• 3 tablespoons sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• Zest from 1 lemon (save the juice for something else)
• 1 cup blueberries (fresh or frozen, whatever you got)
• Powdered sugar for dusting (if you’re feeling fancy)

Why These Ingredients Work

Look, eggs do the heavy lifting here. They puff everything up and make it custardy inside. Milk makes it rich and creates steam. Flour just holds it together without making it dense.

Half the butter goes in the batter, half makes the pan sizzle. That sizzle is what shoots this thing skyward. Sugar helps it brown and get crispy around the edges.

Lemon zest is like a flavor bomb – makes everything taste brighter and the blueberries taste more like blueberries. The berries add sweetness and these little jammy explosions when you bite them.

Essential Tools and Equipment

Cast iron skillet, 9-10 inches. Nothing else works the same. Blender for smooth batter. Measuring stuff. Zester for the lemon. Heavy-duty oven mitts because that handle will brand you.

How to Make Blueberry Lemon Dutch Baby

Step 1: Heat oven to 450°F. Put your cast iron on the stove, low heat.

Step 2: Melt 2 tablespoons butter in the warming pan. Pour melted butter in the blender.

Step 3: Add milk, flour, eggs, sugar, vanilla, salt, lemon zest to the blender. Blend 30 seconds until smooth.

Step 4: Turn skillet to medium-high. Add remaining 2 tablespoons butter, let it bubble. Add blueberries, shake pan to coat them.

Step 5: Pour batter over the berries fast. Should sizzle immediately.

Step 6: Into the oven for 15 minutes. Do not open the door. It’ll puff and get golden.

Step 7: Pull it out, dust with powdered sugar, cut and eat before it deflates.

Expert Tips

Keep that oven door shut! Open it and the whole thing collapses. Just wait.

Room temp eggs matter. Cold eggs make lumpy batter. Forgot? Warm water bath, 5 minutes.

Pro Tips & Cooking Hacks

Cast iron gets hottest. Other pans don’t work as well. Move quick from batter to oven. Don’t overblend. Use 9-10 inch pan.

Fails: Cold eggs = lumps Cool pan = no puff
Opening door = deflation Wrong pan = sad results

Flavor Variations & Suggestions

Mix it up:

Apple Cinnamon: Apples instead of berries, add cinnamon Strawberry: Sliced strawberries, extra vanilla
Mixed Berry: Whatever berries you have Orange Cranberry: Orange zest, dried cranberries Chocolate: Skip fruit, add chocolate chips

Want it richer? Blend in 2 tablespoons cream cheese.

Make-Ahead Options

Best eaten hot. Can prep:

Night before: Measure ingredients Morning: Mix batter, fridge 2 hours max Lemon zest: 3 days ahead

Can’t make the whole thing ahead – it deflates. But it’s fast enough that prep doesn’t matter much.

Recipe Notes & Baker’s Tips

Deflates when it cools – normal. Still good flat.

Use frozen berries straight from freezer. Don’t thaw or it gets soggy.

Hot cast iron varies. If edges brown too fast, drop to 425°F, bake longer.

Serving Suggestions

Good for weekend brunch, special occasions, when you want to impress without work.

Serve with: whipped cream, maple syrup, berries, yogurt, bacon. I just use powdered sugar usually.

Cut it at the table. Makes it feel special.

How to Store Your Blueberry Lemon Dutch Baby

Room temp: Eat now, sits out 2 hours max

Fridge: Cover, keeps 2 days

Reheat: Oven 350°F for 5-7 minutes to crisp, or microwave 30 seconds

Freezer: Month max, but texture changes

Allergy Information

Contains: Eggs, milk, butter, wheat

Swaps:

• No dairy: Plant milk, vegan butter
• No gluten: GF flour blend
• No eggs: Try aquafaba, 3 tablespoons per egg

Questions I Get Asked A Lot

Different pan? 9-10 inches works best. Smaller overflows, bigger won’t puff.

No puff? Pan too cool, oven too low, or you opened the door.

Double recipe? Make two separate instead. Cooks better.

Fresh vs frozen berries? Both work. Fresh stays intact, frozen gets saucier.

No blender? Whisk hard, get all lumps out. Blender easier.

This will be your new go-to impressive breakfast. Easy to make, looks amazing, tastes incredible.

Hope you love it as much as we do! 🫐

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your Dutch baby adventures and any creative variations you come up with!