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.
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.Print
Fresh Lemon-Blueberry Dutch Baby
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now.
- 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
- 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
Keywords: lemon, blueberry, cast iron skillet
This post may contain affiliate links. Please read my disclosure policy.
257 Comments on “Fresh Lemon-Blueberry Dutch Baby”
GREAT recipe! We made this yesterday and it’s easy and delicious. The lemon zest is a refreshing addition. We always find your recipes are delicious. Thank you!! Mary & Jim, Milwauke, Wiscnsin
So nice to read this, Mary and Jim! Thanks for your kind words, too 🙂
This recipe was super quick and easy to make, and it turned out delicious! I did not have any dairy milk, so I tried 1/4 cup of almond milk mixed with 1/4 cup of full-fat Greek yogurt in hopes that the yogurt would thicken up the almond milk for the right consistency. It puffed up beautifully in the oven, had a nice golden color, and had that perfect custardy texture on the inside. Thanks for sharing.
Wonderful! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
I would like to try this recipe however, I don’t have a cast iron pan. I can’t use such pans with my glass top range so I have no need for one…till now. I do have an oven rated (to 500°) smaller skillet. Do you think this would suffice for the recipe?
I do! The dutch baby may rise way above the rim, but it will look dramatic and beautiful… what size is the pan? Of course, if it’s very small, you may need to scale the recipe back.
For glass cook tops – simply place the cast iron skillet in your oven as it’s preheating. Follow the recipe as written.
Remove the hot skillet from the oven and add the 2 TBSP of butter to it, stirring to help the butter melt quickly. Add the blueberries and complete the recipe.
Your skillet will work just fine. BTW I have a glass top range and use iron skillets and pots on it all the time with no issues. It is a really delicious recipe with a creamy custard texture. the lemon adds a great balance to the fruit.
Tasty recipe. I made for my birthday yesterday. It was pretty and delicious.
Thanks for sharing!
Great to hear, Anita! Thanks for writing 🙂 🙂 🙂
Can you use a hand mixer instead of a blender to mix the batter?
I think that should work just fine!
Absolutely DELICIOUS!!! I liked this recipe SO much, I’m leaving a comment before I print it off to make again and again! What a delicious flavor…. mmmm!
I did DOUBLE the recipe for my large family and I cooked it in a larger cast iron skillet for 5 min. longer. Can’t wait to make this again, AND to check out your other recipes! Thanks!!!!
Oh yay! So great to hear this, Angela! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
I made this for our wedding anniversary breakfast! My guy said he’d marry me all over again! 😊. Going to try a peach version when fresh peaches are available at the farm. Another winner!
Awwwwww the sweetest story ever 🙂 🙂 🙂 So nice to hear this, Hillary! Happy Anniversary! 💕💕💕💕💕
Thank you, sweet lady!
I am on a no sugar diet. Do you think it will be okay if I leave out the sugar?
Yes! Different, but still tasty.
Hi! Would frozen blueberries work with this recipe?
Yes! One commenter said it added about 5 more minutes of cook time and she wishes she had thawed them. So, I would consider thawing them 🙂
Outstanding. However, I did substitute honey for the sugar and only used 2 tablespoons. Even without the powdered sugar and maple syrup it was sweet enough to satisfy my diabetic husband. Excellent alternative to pancakes or waffles. Will keep in the breakfast rota.
Great to hear, Carla! Thanks so much for writing 🙂 🙂 🙂
Would love to know the nutritional value of this recipe, especially calories.
I wanted to know if it’s necessary to use a blender? Can I use a hand mixer instead? I don’t want to do the wrong thing and waste the ingredients if a blender must be used for it to turn out property.
I think a hand mixer should work fine. You want the batter to be smooth.
The was really good. I mill my own flour so I substituted soft white wheat for the all purpose 1:1 and it came out perfect. I will definitely make this again.
Wow, amazing! Thanks for sharing. Do you have a mill you recommend? I’ve been thinking about this for years but not sure I’m ready 🙂
Just made this recipe! It was really tasty; however, mine rose really high around the edges but not at all in the middle, so there were not browned bits in the center and all the blueberries fell from the edges into the center of the pastry. I’ve never made a Dutch baby before but comparing to your pictures something went wrong. Any idea of what may have caused this?? Wish I could post a pic so you could see how silly it looks haha. Really yummy though!
Hi! What material is the pan you are using and what size? Did you make any other changes to the recipe?
So amazing! I want to make it without sugar and sundried tomatoes and other savory things for a meal. Definitely adding this to my recipe book!
Great to hear! Love these ideas 🙂
Sounds delicious. Do you think this recipe could be made with gluten free flour?
Others have with success! I have not tried and all gf flours behave a little differently, but I think it’s worth a shot. Good luck!
Is it possible to make this with oatmilk? Hubby can’t have regular milk.
Others have used non-dairy milks with success. Go for it!
I had to make it GF and DF for my son and we ate the whole thing between us both. IT WAS SO GOOD! Ours became really flat once it came out (I’m assuming because of the substituted ingredients) but we still really enjoyed it.
Great to read this, Anastasia! It becomes pretty flat without substituted ingredients, too. Glad it was a hit!
A huge hit and my wife claims this is the best thing she has ever eaten. Also fun to watch it collapse as it come out of the oven. Blueberries and lemon!!
So nice to read this, Andy! I agree about the collapsing 🙂 I love the shape. Thanks for writing.
Thank you! You inspired me to make a dutch baby for the first time at 60 yrs old! Loved it! It is now part of the family.
Yay 🙂 🙂 🙂 Great to hear Trish!
Never heard of a Dutch Baby before stumbling upon this recipe on Instagram. Easy and quick to make. Love how it puffed up! I made it exactly how instructed and it came out great. The whole family enjoyed this!
Great to hear, Bianca! Thanks for writing 🙂 🙂 🙂
I tried to make this but mine came out flat and it took like half an hour to brown. I live in a city that is 5000 elevation. Do I need to modify for altitude?
Hmmmm, not sure. Question: what type of flour are you using? Is it bleached? Do other things take longer to brown in your oven? I’m wondering if you need to crank your oven up higher. Finally, did you use a blender to blend?
Made it this morning and it was delicious! We had everything on hand and it was so easy to put together. This recipe is definitely a keeper!
Great to hear, Weldon! Thanks for writing 🙂
Delicious! Really quick easy breakfast for A Sunday morning, although I could eat if everyday with different variations of flavors to fit the season. Thank you for sharing.
Great to hear, Trinity 🙂 🙂 🙂 It’s so good with so many different fruits/berries.
Wow! We made this today! So easy and delicious! I posted on Instagram- ‘cause it was that good and wanted to share with my friends and family! Thank you for all your great recipes – now I’m making up some of your morning Muesli- we love it!
Grateful to you for all you teach us❤️🙏🏻
Great to hear, Annie! And yay for muesli, too… my fave!
I made this for breakfast this morning. My German grandmother made a pancake that was very different from this one. The batter was thick, it cooked on the stove and was flipped. She produced a heavy pancake with some delicate browning always poured canned blueberries over, which I liked. This was much lighter and really delicious. Also the recipe was really easy and didn’t take very much effort to get from start to finish. Husband also enjoyed the Dutch Baby. I’ll make this again and hunt for variations including savory. I don’t know why I never made a Dutch Baby before today.
Great to hear, Maria! Thanks so much for sharing all of this. So glad your husband approved, too 🙂
Delicious and so easy! Will definitely be making again!
Great to hear, Reine 🙂
Made this for my family in the morning before school. This came out beautifully and tasty. Thank you for the recipe!
Great to hear! Thanks for writing 🙂
My daughter found this recipe and was hoping that I could convert it so I could try it with her.
We Love this recipe as I was able to adjust it to be gluten and dairy free just by swapping out to a gluten free 1:1 flour with Xanthan gum in it and instead of the Whole milk, I used Full fat Coconut Milk (in the can, mixed well) I also used a hand held immersion blender instead of a blender since I didn’t have one, which we feel gave it a smooth custard like texture when it was done that was absolutely amazing to my daughter and I.
We cant wait try try it out with other family members.
I am GF and DF due to a wheat allergy and not by choice so this will definitely be added into rotation and in our opinion no one would have known it was gluten free or dairy free.
Amazing! Great to read all of this. Thank you for taking the time to write and share your notes — so helpful for others who are gf and df.
I made this recipe a few days ago and it was so good, and easy! Especially being my very first time making a dutch baby. Mind you, I had followed the steps and ingredients to realize after I had just put it into the oven that I forgot the key ingredient, flour. I went ahead and added it but since everything was already in the cast iron pan,
I mixed it all together which made it change into a gray color. But the end result were so good! Thank you for sharing your recipes, this one is easy and my new favorite for breakfast!
I guess it’s forgiving, too! Thanks so much for writing and sharing your experience 🙂