Name: Blueberry Lemon Dutch Baby Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 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 sugar; 1/4 teaspoon kosher salt; 3 tablespoons unsalted butter; 1 cup blueberries; Powdered sugar, lemon curd, or maple syrup (for serving)

Jump to Recipe· 4.8 from 15 reviews

Few breakfasts light up a table quite like the Blueberry Lemon Dutch Baby. This gorgeously puffed skillet pancake shimmers with juicy blueberries and a bright zip of lemon, offering a perfect harmony of tart and sweet. Whether you’re gathering family for a special weekend brunch or simply want to treat yourself to something beautiful (and secretly, so simple!), this dish is a game-changer. Lush pockets of berries, a custardy texture, and the fragrance of fresh lemon zest—this Blueberry Lemon Dutch Baby is a joyful start to any day.

Blueberry Lemon Dutch Baby Recipe - Recipe Image

Ingredients You’ll Need

Part of the charm of a Blueberry Lemon Dutch Baby is how quickly these staple ingredients come together! Each one plays a special part, creating that signature rise, tender inside, and lively pop of flavor that makes this recipe unforgettable.

Eggs (3 large, at room temperature): The heart of the pancake, eggs give lift and a silky, custardy texture that’s unbeatable.
Milk (3/4 cup, at room temperature): Provides moisture and helps the batter blend up ultra smooth; whole milk gives the richest flavor.
All-purpose flour (3/4 cup): Adds just enough structure for a dramatic puff without weighing things down.
Vanilla extract (1/2 teaspoon): A touch of vanilla brings gentle sweetness and a toasty aroma.
Lemon zest (zest of 1 lemon, about 2 teaspoons): Brightens the entire skillet with fresh citrusy zing.
Sugar (1 tablespoon): Just enough to balance the tartness of lemon and berries, while caramelizing the edges.
Kosher salt (1/4 teaspoon): Essential! A pinch heightens all the flavors without making the pancake taste salty.
Unsalted butter (3 tablespoons): Melts into the skillet for a golden, crisp bottom and irresistible flavor.
Blueberries (1 cup): Use fresh if you can—each burst when baked is absolute magic.
Powdered sugar, lemon curd, or maple syrup (for serving): Sweet options that make every bite feel special; choose your favorite (or mix and match!).

How to Make Blueberry Lemon Dutch Baby

Step 1: Prepare the Batter

In a blender, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until the batter is wonderfully smooth and just a little bubbly—about 30 seconds to 1 minute. This quick blitz not only ensures the flour is fully incorporated, but also aerates the batter, priming it for that signature Dutch baby puff.

Step 2: Rest the Batter

Pour the blended batter into a bowl and let it rest for at least 30 minutes at room temperature. This pause allows the flour to fully hydrate and the gluten to relax, ensuring your Blueberry Lemon Dutch Baby is ultra tender and rises tall in the oven.

Step 3: Preheat the Skillet

Place a 10-inch oven-safe skillet (cast iron works best!) in the middle of your oven and preheat to 425°F. Give it a good 10 to 15 minutes—this preheating step is crucial because a sizzling hot pan creates the dramatic billow as the quick custard hits the heat.

Step 4: Melt Butter and Add Blueberries

With a mitt, carefully pull the hot skillet from the oven and set it on your stovetop. Add the butter, swirling until it’s melted and coating the bottom (it should sizzle a little!). Scatter the blueberries straight into the melted butter, giving them a quick toss to coat. The blueberry juice will burst and blend with the butter, creating gorgeous flavor pockets throughout the pancake.

Step 5: Bake the Dutch Baby

Pour the rested batter over the blueberries in the skillet. Using oven mitts, return the skillet to the oven and bake for 18 to 22 minutes. Resist the urge to peek! The pancake will dramatically rise, puff up at the edges, and turn gloriously golden brown. The center will set but stay slightly custardy.

Step 6: Serve and Enjoy

Once baked, remove your Blueberry Lemon Dutch Baby from the oven—the dramatic puff will slowly settle, creating beautiful valleys for toppings. Dust generously with powdered sugar and add dollops of lemon curd or a drizzle of maple syrup for extra decadence. Serve immediately while it’s still warm for the fullest experience!

How to Serve Blueberry Lemon Dutch Baby

Garnishes

The finishing touches really bring out the magic! Classic powdered sugar is a must, adding a delicate sweetness and beautiful snowy look. For a luxurious twist, spoon lemon curd across the folds, or let a touch of maple syrup sink into every bubbly crevice. A scattering of extra fresh blueberries on top makes it picture perfect.

Side Dishes

Balance out this Blueberry Lemon Dutch Baby with a bright fruit salad, crispy bacon, or a platter of breakfast sausages. If it’s brunch, fresh-squeezed orange juice or even a mimosa pair beautifully. It’s filling on its own, but a side of yogurt or whipped cream can add extra creamy contrast.

Creative Ways to Present

Bring the skillet straight to the table for a showstopping reveal, or slice the Dutch baby at the table for dramatic effect. For parties, you can make mini Dutch babies in individual ramekins, each bubbling with berries and lemon. Serve family style with a toppings board—think jams, nuts, whipped cream, and different curds for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which doesn’t happen often!), wrap slices of Blueberry Lemon Dutch Baby tightly in plastic or place in an airtight container. Store in the refrigerator for up to two days—the pancake will soften but remain delicious for snacking or quick breakfasts.

Freezing

To keep your Blueberry Lemon Dutch Baby longer, freeze individual portions. Wrap each piece well in foil or plastic, then place in a freezer bag. They’ll keep for up to one month. When you’re ready, thaw overnight in the fridge for best texture and flavor.

Reheating

For best results, reheat slices in a 300°F oven for about 8 to 10 minutes until warmed through. This helps refresh the texture, keeping the edges a little crisp. In a pinch, you can use a microwave for 20-30 seconds, though the pancake will be softer. Dust again with powdered sugar or refresh with a bit of lemon curd before serving.

FAQs

Can I use frozen blueberries for Blueberry Lemon Dutch Baby?

Absolutely! Use the berries straight from the freezer—no need to thaw. Just know that they might stain the batter a touch more and release a bit more juice, giving a beautifully marbled effect.

What if I don’t have a cast-iron skillet?

No worries! Any heavy, oven-safe skillet will work, as long as it holds heat well. Even a metal cake pan can do in a pinch, though cast iron is preferred for its even browning.

Can I make this recipe dairy free?

Yes! Substitute your favorite plant-based milk and use a non-dairy butter or coconut oil in place of traditional butter. The results will still puff up and taste fantastic, with just a slightly different richness.

Why did my Dutch baby not puff up?

Puffiness depends on a rested, well-blended batter and a thoroughly preheated skillet and oven. Skipping the rest, pouring into a cool pan, or opening the oven door while baking can all halt that magical rise. Trust the process and the puff will come!

How can I make my Blueberry Lemon Dutch Baby even more lemony?

For extra zing, add more zest to the batter or swirl a spoonful of lemon curd right into the skillet before baking. Serving with additional lemon wedges or lemon sugar also boosts that fresh citrus flavor.

Final Thoughts

There’s something truly special about sharing a Blueberry Lemon Dutch Baby—its golden, puffed edges and pools of tart-sweet blueberry are pure joy with every slice. Give it a try and don’t be surprised if it becomes the centerpiece of your breakfasts and brunches for years to come!