Can I use frozen blueberries?

Yes! No need to thaw them just toss them into the skillet frozen. They’ll melt into the butter and create a jammy, delicious base for your Dutch baby.

Is this the same as a Dutch pancake NYTimes recipe?

Similar vibes! While Dutch pancake NYT recipes often showcase different variations, this one adds that lemon-blueberry twist for a brighter flavor.

What if I don’t have a blender?

No worries! A whisk and some elbow grease will get the job done. Just make sure the batter is smooth and well-combined.

Can I make this gluten-free?

Absolutely swap the all-purpose flour for your favorite gluten-free blend. It may not puff quite as much, but the flavor will still be spot-on.

How do I know when it’s done baking?

It should be golden, puffed, and slightly crisp at the edges. Resist the urge to open the oven too early it needs that heat to rise!

What’s the best way to zest a lemon?

Use a microplane grater and avoid the bitter white pith. A little zest goes a long way!

Blueberry Lemon Dutch Baby

Description

Experience a delightful fusion of zesty lemon and sweet blueberries in this classic Dutch baby pancake. With its puffed, golden edges and custardy center, this skillet-baked treat offers a harmonious blend of flavors and textures. Perfect for breakfast, brunch, or dessert, it’s both visually impressive and simple to prepare.

Ingredients

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Batter:
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
For the Skillet:
- 3 tablespoons unsalted butter
- 1 cup fresh blueberries

Optional Toppings:
- Powdered sugar
- Lemon curd
- Maple syrup

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Instructions

Prepare the Batter:
- In a blender, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until smooth and frothy. Let the batter rest for at least 30 minutes to ensure a light texture.
Preheat the Oven:
- Place a 10-inch oven-safe skillet (preferably cast iron) in the oven and preheat to 425°F (218°C) for about 10-15 minutes.
Melt the Butter:
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around until fully melted, coating the bottom and sides of the skillet.
Add Blueberries:
- Evenly distribute the blueberries over the melted butter in the skillet.
Pour the Batter:
- Pour the rested batter over the blueberries, ensuring even coverage.
Bake:
- Place the skillet back into the preheated oven. Bake for 18-22 minutes, or until the Dutch baby is puffed and golden brown. Avoid opening the oven door during baking to prevent deflation.

Serve:
- Once baked, remove the skillet from the oven. The Dutch baby will deflate slightly as it cools. Dust with powdered sugar and serve warm with lemon curd or maple syrup, if desired.

Notes

Resting the Batter: Allowing the batter to rest enhances the pancake’s texture and puffiness.
Skillet Choice: A cast-iron skillet is ideal for even heating and achieving a crispy edge.
Serving Suggestions: For an extra touch, add a dollop of whipped cream or a sprinkle of additional lemon zest before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of the Dutch baby
Calories: Approximately 210 kcal
Sugar: 8g
Carbohydrates: 21g
Protein: 8g
Cholesterol: 158mg