Blueberry Lemon Dutch Baby
A delightful puffy pancake that combines sweet blueberries and zesty lemon, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup All-purpose flour Provides a light yet hearty base.
- 1 cup Whole milk Adds creaminess and moisture.
- 3 large Eggs Essential for puffiness and richness.
- 1/4 cup Granulated sugar Balances the tartness of lemon and blueberries.
- 1 cup Fresh blueberries Adds natural sweetness and color.
- 1 tablespoon Lemon zest Infuses delightful citrus notes.
- 1/2 tablespoon Lemon juice Brightens the flavor.
- 4 tablespoons Unsalted butter Creates a rich base and golden crust.
- optional Powdered sugar For a finishing touch.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
- In a medium bowl, whisk together the flour, milk, eggs, sugar, lemon zest, and lemon juice until smooth.
Cooking
- After about 10 minutes of preheating, remove the hot skillet from the oven.
- Add the butter to the skillet, allowing it to melt completely and coat the bottom.
- Pour the batter into the center of the skillet, allowing the melted butter to surround the edges.
- Sprinkle the blueberries over the batter.
- Bake for about 20-25 minutes until the edges are golden and the center has puffed.
- Let it cool for a few minutes, dust with powdered sugar if desired, slice, and serve warm.
Notes
Use room-temperature eggs and milk for a smoother batter. Experiment with toppings like fruit, honey, or whipped cream.