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This puffy lemon-blueberry Dutch baby transforms basic breakfast items into a gorgeous, golden cloud that dramatically sinks when it hits the table. The mix of tangy lemon with sweet blueberries in a buttery base makes an eye-catching dish that's surprisingly simple to whip up.
I stumbled on this gem during a lazy morning when I craved something fancy without the fuss. My kids were blown away by how it puffed up with those crispy golden edges, and now it's our favorite treat to make when we have overnight company.
Ingredients
- Butter: split between the batter and pan to add richness and create that must-have crispy edge
- Whole or 2% milk: gives the batter just the right thickness
- All-purpose flour: builds the base while keeping everything light
- Large eggs: the secret behind that impressive puff and lift
- Granulated sugar: adds gentle sweetness that complements the fruit
- Vanilla extract: brings a cozy flavor note to the mix
- Salt: perks up all other flavors and cuts the sweetness
- Lemon zest: adds that zingy freshness that makes this dish pop
- Fresh blueberries: get jammy and sweet during baking
- Confectioners sugar: for that fancy dusting on top
Step-by-Step Instructions
- Preheat and Prepare:
- Put your oven rack in the middle and warm it to 450°F. Set your cast iron pan over low heat while making your batter. This slow warming helps get that awesome puff.
- Blend the Batter:
- Melt two tablespoons butter and throw it in your blender with milk, flour, eggs, sugar, vanilla, salt, and lemon zest. Blend until smooth. Don't skip using a blender - it adds air and gets rid of lumps that would stop the rise.
- Create the Base:
- Turn up the skillet heat to medium-high and drop in the rest of the butter. Once it's melted, toss in blueberries and shake the pan a bit. The sizzling butter makes a hot bed for those berries.
- Pour and Bake:
- Right away, pour your batter over the hot berries and pop it in the oven. Bake about 15 minutes until it's hugely puffed with golden brown edges. The magic happens when the hot pan quickly sets the edges while the middle keeps rising.
- Serve Immediately:
- Sprinkle with confectioners sugar while hot. Slice it up and serve right away with maple syrup. Your Dutch baby will start to sink minutes after coming out of the oven, so timing counts!
You Must Know
The lemon zest is my hidden trick in this dish. I left it out once and though the Dutch baby turned out okay, it missed that bright kick that makes this version so good. Now my daughter helps grate the lemon, carefully staying away from the bitter white part, making our weekend cooking session extra special.
The Perfect Pan Matters
You really need a good cast iron skillet for this. Its heavy bottom spreads heat evenly, helping create that amazing rise around the edges while keeping the middle soft and custardy. If your pan isn't seasoned well, your pancake might stick. Go with a 10-inch pan for a thinner, crispier result, or a 9-inch for something a bit thicker and more custardy.
Make It Your Own
What's so cool about this Dutch baby is how easy it is to switch things up. Try swapping in cranberries and orange zest during fall and winter. Cinnamon-tossed apple slices make a tasty fall version too. Want something not sweet? Skip the sugar and vanilla, add some herbs, and top with roasted veggies and cheese after it's baked. The cooking method stays the same while you can play with flavors all year long.
Troubleshooting Tips
If your Dutch baby doesn't puff up big time, your oven might be cooler than it says. Grab an oven thermometer to check. Using room temp eggs and milk also helps it rise better. If the middle seems too wet, let it cook 1-2 minutes more but watch it closely so the edges don't get too brown.
Frequently Asked Cooking Questions
- → Can I use frozen blueberries instead of fresh?
You can definitely use frozen blueberries. Just thaw and drain them a bit first so extra moisture doesn't make your batter too runny.
- → What type of skillet is best for this dish?
Cast iron skillets work wonders because they spread heat evenly and hold high temps really well. This helps your batter puff up nicely.
- → How can I make a cranberry variation?
For a cranberry twist, swap out the cup of blueberries with 1.5 cups of cranberries and use orange zest instead of lemon zest.
- → Can I make this dairy-free?
You can totally make it dairy-free. Just swap regular milk with your favorite plant milk and use a vegan butter option instead.
- → What's the best way to serve this dish?
It tastes best when it's warm with a light dusting of powdered sugar and some maple syrup poured over it. A side of fresh fruit makes it even better.