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!

Blueberry Dutch baby in the oven.

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.

The ingredients to make blueberry Dutch Baby on a countertop.

Place all of the ingredients, with the exception of the blueberries and 2 tablespoons of the butter, in a blender.

The ingredients to make blueberry Dutch Baby batter in a blender.

Blend until smooth.

Batter for Blueberry Dutch baby, puréed in a blender.

Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat.

A cast iron skillet on the stovetop with butter melted in it.

Add the blueberries, give them a shake, then…

A cast iron skillet on the stovetop with blueberries and melted butter in it.

… immediately pour in the batter and…

A blueberry Dutch baby, ready for the oven.

… transfer to the oven. Bake for 15 minutes.

Blueberry Dutch baby in the oven.

Remove from the oven and …

Just-baked blueberry Dutch baby.

… dust with powdered sugar if you wish.

A slice of a blueberry Dutch baby on a plate.

Cut and serve…

A slice of a blueberry Dutch baby on a plate.

… with maple syrup if you wish.

A slice of a blueberry Dutch baby on a plate.

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Just-baked blueberry Dutch baby.

Fresh Lemon-Blueberry Dutch Baby

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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. 


  • 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


  1. 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. 
  2. 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.)
  3. 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.
  4. 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