Irresistible Blueberry Lemon Dutch Baby for Your Perfect Brunch

This Blueberry Lemon Dutch Baby is a stunning breakfast dish, combining fluffy texture with the bright flavors of lemon and blueberries.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs Room temperature for best results
2/3 cup Whole Milk Can be substituted with almond or oat milk
2/3 cup All-Purpose Flour Can use gluten-free flour blend
1/2 teaspoon Kosher Salt Enhances overall flavor
1 tablespoon Vanilla Extract Optional for simplicity
2-3 teaspoons Lemon Zest Fresh zest recommended
2-3 tablespoons Blueberry Jam Adjust based on preference
1/4 cup Fresh or Frozen Blueberries Use fresh for best results
2 tablespoons Salted Butter Melted for the batter and skillet

Equipment

oven
cast iron skillet
Blender

Method

Directions

Preheat the oven to 450°F.
Blend together the eggs, milk, flour, salt, vanilla, and 2 tablespoons of melted butter until smooth.
Melt 2 tablespoons of butter in a hot cast iron skillet over medium heat and add the blueberries.
Pour the batter over the cooked blueberries in the skillet and bake for 15 minutes.
Garnish with pats of butter and serve immediately drizzled with warm maple syrup.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 100mgIron: 1mg

Notes

Feel free to experiment with different jams or spices to personalize your Dutch Baby.

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