Fresh Lemon-Blueberry Dutch Baby
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Made with fresh lemon zest and sweet blueberries, this Dutch baby recipe has become an Alexandra’s Kitchen community favorite! The batter comes together in no time, and 15 minutes later it’s done. Many readers have had success using frozen blueberries as well as gluten-free flour. See comments below!
Last week, in my newsletter, I mentioned a high-protein pancake I couldn’t wait to share with you. This is not that. This is a lemon-blueberry variation of my favorite apple Dutch baby recipe, a low-lift, high-return breakfast treat I’ve been loving: it feeds four comfortably and takes no time to whip together.
A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It’s custardy in texture, not fluffy like traditional pancakes, a consistency created not only by the high ratio of eggs in the batter, but also by the absence of any leavening agent — the water in the eggs, milk, and butter in combination with the hot skillet cause the batter to rise in the oven.
If you’ve never made a Dutch baby, I think it’s time to try. Every time I make one, I feel extreme joy when I open the oven door to find the pancake towering above the rim of the cast iron skillet. I know it’s science, but it still feels magical.
While you can make Dutch babies without any fruit, I love the sweet-tart flavors they impart, and lemon + blueberry is never a bad idea. The blueberries have been particularly good in recent weeks, but you can use any berry in their place, and as the months move on, peaches and other stone fruit will work beautifully, too.
And if you love the lemon-blueberry combo, you must try these lemon-blueberry muffins and these lemon-blueberry scones and this lemon-blueberry quick bread.
How to Make a Lemon-Blueberry Dutch Baby, Step by Step
Gather your ingredients: flour, milk, salt, sugar, eggs, vanilla, lemon zest, butter, and blueberries.
Place all of the ingredients, with the exception of the blueberries and 2 tablespoons of the butter, in a blender.
Blend until smooth.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat.
Add the blueberries, give them a shake, then…
… immediately pour in the batter and…
… transfer to the oven. Bake for 15 minutes.
Remove from the oven and …
… dust with powdered sugar if you wish.
Cut and serve…
… with maple syrup if you wish.
Fresh Lemon-Blueberry Dutch Baby
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Ingredients
- 4 tablespoons butter, divided
- 1/2 cup (125 g) whole or 2% milk
- 1/2 cup (64 grams) all-purpose flour
- 4 large eggs
- 3 tablespoons (43 g) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup (154 g) blueberries
- Confectioners sugar for dusting
Instructions
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop, Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
565 Comments on “Fresh Lemon-Blueberry Dutch Baby”
I have made this twice and for some done reason it doesn’t puff up at all ? I really want it to haha! What can I do
Hi! What kind of flour are you using? And something that might help is using all room-temperature ingredients. Does your oven run cool?
Just made this and was a little disappointed, but now after reading comments I see that my ingredients were not room temperature ☹️ could you add this note to the recipe? I don’t always read the comments before cooking. Now I know, but It may help the next person!
Thank you Ali for this recipe. It came out perfect first try puffy, golden, sizzling and tasted amazing!! My daughter-in-law told me about the Dutch Baby and I still had never tried one. I used your recipe which was sooo easy and now this will be my favorite on weekends and holidays.
Great to hear, Patricia! Thanks so much for writing 🙂 I love a Dutch baby for a weekend breakfast.
I don’t usually comment on recipes but for this one, I felt obligated.
I’ve been trying different Dutch baby recipes for the past year or so and this one is PERFECT. It was so light and fluffy, but also flavorful and filling.
I realized I was out of syrup halfway through cooking and put some butter, brown sugar and chopped strawberries on the stovetop for a homemade syrup and it just really set the flavor profile off.
Even my 4 year who “doesn’t like Dutch babies” loved this.
11/10 highly recommend
Hooray! So nice to read this, Kayla 🙂 Thanks for writing and sharing your homemade syrup recipe … it is such a bummer when you turn out pancakes/waffles/dutch babies, etc. only to discover you are out of syrup!
Can I use GF flour for this recipe and will it turn out similar?
You can us gf flour, but you won’t get as much of a rise in the oven… it will be denser.
I keep coming back and finding this recipe! Perfect every time and the family love it! Thank you!
Great to hear, Ruth! Thanks so much for writing 🙂
I stumbled across this recipe & now it’s a Sunday morning regular. I love blueberry pancakes. My mother can’t stand pancakes. But because the texture is different, she enjoys this. Perfect compromise. & perfect vehicle for maple syrup.
I’ve made puffy pancakes before, but either plain (missing something) or apple (more work than I want). Blueberries was what was missing. Thank you.
Great to hear, Leu! Thanks so much for writing and sharing these notes. I prefer the texture of a Dutch baby to regular pancakes as well.
This was delicious. I substituted a generous cup of ripe raspberries for the blueberries and used an oven safe stainless steel 10″ shallow sided frying pan. Like Natalie, I recommend having the milk and eggs at room temperature. I also recommend layering the wet and dry ingredients in the blender and to pause blending mid way to wipe down the sides of the blender before resuming blending to achieve a smooth consistency.
Great to hear, Jane! Thanks for writing and sharing these notes 🙂
Can I make the batter the night before
Yes, but keep in mind a few things: a room temperature batter will make for a loftier Dutch baby, so you’ll want to bring it to room temperature at least an hour before using it. Also, I’d give it another whirl in the blender before using to ensure the batter is emulsified — it might separate in the fridge overnight.
Thank u very much, it turned out really good 🤤
Great to hear, William!
Thank you for this recipe. It’s simple, easy & delicious. Are blueberries the only fruit they works with this recipe? Can you use strawberries or other fruits?
You can use so many different fruits! I’ve used apples and cranberries (not together) but lots of people have used other berries as well as stone fruit with success.
Wow this was super tasty. Love the blueberry lemon combo. Only had an 8 inch cast iron skillet so I cooked it for 10 mins longer. Don’t keep opening the open to peek lol…very very good, thank you.
Great to hear, Terri 🙂 Thanks for writing!
Made this in a nanosecond and everyone LOVED it
Great to hear, Rachel! Thanks for writing 🙂
I would like to try your recipe, it looks delicious. But I don’t care for eggs. And I was wondering if the flavor of the eggs comes through in this recipe? Thank you!
Hi! I don’t think this is the best recipe to make if you don’t like eggs. I never think of this as tasting eggy, but the egg flavor definitely will come through.
Made this for breakfast today and served with fresh potato hash browns and bacon. It was a hit and my husband had seconds! I wish I had prepped the skillet better with cooking spray because it did stick to the pan but I’ll do that next time!
Great to hear, Pam! Thanks for writing 🙂
Delicious! This turned out perfectly the first try. It was so beautiful to look at and made my whole house smell amazing. Love how easy it was to make. My ingredients were room temp and I used gf flour (King Arthur 1:1). This is a new staple in my house. Thanks for a great recipe!
Great to hear, Ashley! Thanks so much for writing and sharing your notes 🙂
Second time I’ve made this and loved it! A quick and delicious Easter brunch!
Great to hear, Adrienne! Thanks so much for writing 🙂
Hi Ali,
I saw this recipe on your Instagram and decided to make it for Easter. It was delicious! I will be making it next year for our Easter Brunch. I realized I need cast iron pan. Will need to get one.
Great to hear, Susan! Thanks so much for writing 🙂
I have made this over and over! Thank you for this recipe! My late mother used to make this for my brother and me (plain, no blueberries) -and used honey for the sweetener . Very, very fond memories as a child. Now I make your blueberry version for my kids and everyone loves, loves, loves. So special, poignant to taste a happy childhood memory with every bite (one of the few I have :/). It’s nice to remember the good stuff and try to recreate for my family. Thanks again! 🌟🌟🌟🌟🌟
Oops— forgot to say that I 1.5 x the recipe to use in my 12” cast iron pan. Always perfect! ❤️
Great to hear! Thanks so much for writing 🙂
I want to make this in my 12″ cast iron pan too. Do you increase the time baked?
Very yummy, very gorgeous and very easy!
Another wonderful recipe! ❤️🎶
Your recipes are my first go to for any recipe.
🙏 Jan
Great to hear, Jan! Thanks so much for writing 🙂
Super easy, great flavours, a side of bacon puts it over the top. My only issue was that the blueberries settled in one half of the Dutch baby. Not a deal breaker.
Great to hear, Patty! Thanks for writing 🙂
Looks so delicious! Can I make this in a Dutch Oven instead?
Possibly! I’m not sure how it will bake up with the high sides of a Dutch oven, but it’s worth a shot.
Can I use buttermilk for this recipe?
Sure!
I tried to double the recipe in a double sized pan and it didn’t fluff up like usual. Have you ever doubled it?
I have not doubled it but others have with success. Were your ingredients at room temperature? That does seem to help with the loft.
This came out beautiful – very Insta worthy breakfast. Love the lemon/blueberry combo. Served with fresh whipped cream – delicious!
Great to hear, Meri! Thanks for writing 🙂
I am making this today!
Excellent! My guests loved it and my husband. Followed the recipe exactly, all turned out very well. I wish I could have inserted a picture for you. I’ll just say it looked a lot like yours.
I can’t wait to try the cranberry orange Dutch Baby.
Great to hear! Thanks so much for writing 🙂