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.
496 Comments on “Fresh Lemon-Blueberry Dutch Baby”
2nd time making it, used coconut milk and gluten free flower with xanthan gum and it was perfect. Can’t freeze it because it doesn’t last!
Great to hear, Ken! Thanks for writing and sharing your notes 🙂
Can recipe be doubled to serve 7 people?
Sure! Do you have a large enough pan? Or are you doing two batches?
This was great! Mine didn’t puff up but turned out great regardless. I added 2 Tbsp of lemon juice to the batter as well as and an extra Tbsp of flour to ensure it wasn’t runny. Adding to our cottage fare. Thank you!
Great to hear, Jane!
Are the eggs and milk need to be room temperature?
It wouldn’t hurt, but it’s not necessary.
Can you use a good stainless steal skillet and can you make the batter and chill it several hours?
Yes to making the batter and chilling it. I’m not sure about the stainless steel skillet… I worry about it sticking.
I made this for the 1st time and it came out and looked just like the photo here, so delicious and easy to make, the real maple syrup was perfect with it !
Great to hear, James! Thanks for writing 🙂
Hi Alexandra, I came across this recipe on instagram last week and have been thinking about it since. Finally made today and let me just say, thank you for the inspiration on this lil Tuesday treat! I forgot to add the butter to the batter, and it turned out just fine. Guess I’ll have to give it another stab tomorrow 🙂
Great to hear, Morgan! Thanks so much for writing 🙂 🙂 🙂
If you don’t have an iron skillet, what other cooking container could you recommend using? Iron skillets are too heavy for my wrists.. Thanks
Any oven safe skillet will work. Alternatively, you could try using a 9- or 10-inch baking dish. You could maybe heat it in the oven briefly before adding the butter, blueberries, and batter.
I always use the PAMPERED CHEF deep dish baker and it works like a dream!! Even better than cast iron. (*I melt the butter in the dish while oven preheats and I use room temp ingredients since there is a danger of the pan cracking if milk and eggs go cold into a preheated stoneware.)
I only have 12” ovenproof pans. How would I adapt the recipe? Thanks!
Well, I finally found an easy to make recipe for my husband’s favorite breakfast! He likes it even better than the restaurant version!
I don’t always use blueberries, we usually just serve with lemon wedges and powder sugar!
Thank you so much for this easy, beautiful and delicious recipe for Dutch Baby!
Great to read all of this, Dee!
This is fast easy and delicious! Your guest will definitely be impressed!
Great to hear, Marianne!
I made the blueberry Dutch baby and followed to a T and it did not rise in the middle!
Wow- so simple yet elegant. I made this to go with coffee for my 4 sisters and I. Was a hit and for sure will make again. Next time I will cut back on the sugar
Amazing!! And so easy!
My recipe did not rise. Is it because I did not use a mixer for the egg portion of the recipe? Still tasty!
Possible! Whipping the eggs will aerate them and help it rise.
This Dutch Baby recipe is fantastic! I’ve made it twice with blueberries, once with strawberries, and once with strawberries and cherries. My neighbor and another friend were both inspired to make this recipe as well. It’s delicious and beautiful every time!!! Thank you so much for sharing! ⭐️⭐️⭐️⭐️⭐️
Great to hear, Anne! Thanks so much for writing 🙂
Did you use fresh or frozen strawberries? I put some fresh strawberries up in the freezer but worry they might be too “wet” for the recipe.
I don’t usually comment but I have to say, this is DELICIOUS! Super easy and so flavorful! Thanks so much for this recipe!
Will almond milk work?
It should! Others have used it with success 🙂
Made this as a festive July 4th breakfast. Turned out perfect.
Great to hear, Ed!
How many calories per serving? I’d love to try this, but I’m on a calorie deficit so I have to watch what I eat/how much I eat!
How about frozen blueberries? Will any changes to the recipe be necessary?
I loved it. I used frozen blueberries, which may have made it a little runnier, but delicious just the same. I’ll be trying it again when fresh blueberries are ripe.
Great to hear, Tami!
I just made this but I made some changes. I used gluten free flour and instead of blueberries I used strawberries diced up. I also used almond milk instead of regular milk. It turned out amazing good.
Great to hear, Linda! Thanks for writing 🙂 🙂 🙂
Mine is in the oven right now and it smells delicious. I compared it to my other Dutch baby recipe and it is basically the same just with the addition of sugar, blueberries and lemon. Thank you for sharing. I saw it on Instagram and have been waiting till the weekend to make this.
Is it possible to make this to serve later? We need to take advantage of the cool morning temp but won’t be eating for about 1.5-2hrs after it is baked.
It’s good at room temperature, but I think it’s best served shortly after it has been baked.
I have made this several times and love it! Do you have macros for this recipe?
Made it this morning, delish! Substituted cashew milk for milk and honey for sugar. Turned out perfect.
Great to hear, Sue!
Fabulous recipe, I used fresh blueberries, followed the recipe as is, I will definitely make this again and again. Thank you Ali
Great to hear, Judy!
I saw this on Instagram and finally got a chance to try it! It turned out perfect and so yummy! I can’t wait to try it again with other fruits. Thanks so much for sharing with everyone.
Great to hear, Maureen!
I just made this and it was so flavorful and delicious! Thank you!
Great to hear, Lisa!
a family favorite!
So delicious and easy!
Don’t have a blender and used my mixer. Still came out yummy!
Great to hear, Michele!
I tried the blueberry Dutch Baby today and my guest loved it. Easy to make and not much time
I’ll do it more often with other fruits
Thank you
Paul B
Great to hear, Paul! Thanks for writing 🙂