Description
Make this stunning Blueberry Lemon Dutch Baby in just 20 minutes! Puffy, golden, and loaded with juicy berries – your new go-to impressive brunch recipe.
Ingredients
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)
Instructions
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.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American