Description
Ready in under 30 minutes, this Blueberry Lemon Dutch Baby is the perfect blend of tangy lemon, sweet blueberries, and a puffy golden texture that feels like magic straight from the oven. Whether you’re planning a cozy brunch, looking for new breakfast ideas, or want a quick dinner recipe that still feels special, this easy recipe is your answer. It’s warm, airy, comforting, and bursting with fruity flavor—ideal for anyone searching for food ideas that are as beautiful as they are simple to make.
Ingredients
3 large eggs
½ cup all-purpose flour
½ cup whole milk
1 tablespoon granulated sugar
½ teaspoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon salt
2 tablespoons butter
½ cup fresh blueberries
Instructions
1. Preheat your oven to 425°F and place a 10-inch oven-safe skillet inside to heat.
2. Blend eggs, flour, milk, sugar, vanilla, lemon zest, and salt until smooth. Let rest 10 minutes.
3. Carefully remove hot skillet, add butter, and swirl to coat.
4. Pour in the batter and top evenly with fresh blueberries.
5. Bake for 18–22 minutes, until puffed and golden brown.
6. Serve warm with powdered sugar, maple syrup, or a squeeze of lemon.
Notes
Let the batter rest 10 minutes before baking for better texture.
Serve immediately for best puff and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: blueberry lemon dutch baby, breakfast ideas, easy brunch, pancake skillet, fruit pancake