Description
Lemon Blueberry Dutch Baby is a delightful baked pancake that elevates any brunch or dessert experience. This fluffy, oven-puffed treat combines the zesty brightness of fresh lemon with sweet blueberries, resulting in a visually stunning and delicious dish. Imagine slicing into this golden delight and savoring its crisp edges alongside a tender center. Perfect for leisurely weekends or special gatherings, it’s simple to prepare and brings warmth to your table. Serve it warm with a dusting of powdered sugar or a drizzle of maple syrup, and watch as everyone gathers to enjoy each mouthful. With its effortless elegance and mouthwatering flavor, this Lemon Blueberry Dutch Baby will quickly become a beloved favorite.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- Zest of one lemon
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.
- In a bowl, whisk together eggs, milk, flour, sugar, and lemon zest until smooth.
- Carefully remove the hot skillet from the oven and add butter to melt.
- Pour the batter into the skillet and sprinkle blueberries evenly on top.
- Bake for 20 minutes until puffed and golden brown.
- Allow to cool slightly before dusting with powdered sugar and slicing to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg