Blueberry Lemon Dutch Baby Pancake

Why You’ll Love This Recipe

The Blueberry Lemon Dutch Baby Pancake is a delightful twist on the classic oven-baked pancake, offering a harmonious blend of sweet and tart flavors. Infused with fresh lemon zest and studded with juicy blueberries, this dish delivers a burst of citrusy brightness and fruity goodness in every bite. Its puffy, custard-like interior and crispy edges make it a visually stunning and delicious centerpiece for any breakfast or brunch table. Moreover, the simplicity of preparation—requiring just a blender and a hot skillet—ensures that you can enjoy this gourmet treat without any hassle.

Ingredients

• 4 tablespoons salted butter (divided)

• 4 large eggs (room temperature)

• ⅔ cup whole milk (room temperature)

• ⅔ cup all-purpose flour

• ½ teaspoon kosher salt

• 1 tablespoon vanilla extract

• 2–3 teaspoons lemon zest

• 2–3 tablespoons blueberry jam

• ¼ cup fresh or frozen blueberries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven and Skillet: Preheat your oven to 450°F (230°C). Place a 10–12 inch cast-iron skillet inside to heat as the oven warms up.

2. Prepare Batter: In a blender or food processor, combine eggs, milk, flour, salt, vanilla extract, and melted butter. Blend until smooth. Stir in lemon zest and blueberry jam, creating a marbled effect without fully mixing.

3. Sauté Blueberries: Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter and melt over medium heat. Add blueberries and cook for 2–3 minutes until the butter browns slightly and berries begin to pop.

4. Bake Pancake: Pour the prepared batter over the sautéed blueberries. Return the skillet to the oven and bake for 15 minutes, or until the pancake is puffed and golden. Avoid opening the oven door during baking to maintain the rise.

5. Serve: Remove from the oven and serve immediately, dusted with powdered sugar or drizzled with maple syrup if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

• Dairy-Free: Use dairy-free butter and milk alternatives.

• Other Fruits: Replace blueberries with raspberries, blackberries, or sliced strawberries for a different flavor profile.

• Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced note.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat slices in a preheated oven at 350°F (175°C) for about 5 minutes, or until warmed through. Alternatively, reheat in a skillet over low heat, covering to retain moisture.

FAQs

How can I prevent my Dutch baby from deflating quickly?

To maintain the puffiness, avoid opening the oven door during baking. Also, ensure your oven is fully preheated before placing the skillet inside.

Can I use frozen blueberries?

Yes, frozen blueberries can be used. There's no need to thaw them; just add them directly to the pan.

Is it necessary to use a cast-iron skillet?

While a cast-iron skillet is ideal due to its heat retention properties, any oven-safe skillet or baking dish can be used.

Can I make individual servings?

Yes, you can divide the batter among smaller oven-safe dishes and adjust the baking time accordingly.

How do I achieve a crispy edge?

Ensure the skillet is preheated and the butter is hot before adding the batter. This helps in forming a crispy edge as the pancake bakes.

Can I prepare the batter in advance?

It's best to prepare the batter just before baking to achieve the desired puffiness.

What can I serve with this pancake?

Serve with whipped cream, fresh berries, or a drizzle of maple syrup for added flavor.

Can I substitute lemon zest with lemon juice?

Lemon zest provides a more intense lemon flavor. If using lemon juice, reduce the amount to avoid altering the batter's consistency.

How do I know when it's done?

The pancake should be puffed up and golden brown around the edges. A toothpick inserted into the center should come out clean.

Can I make this recipe vegan?

Yes, substitute eggs with a flaxseed mixture and use plant-based milk and butter alternatives.

Conclusion

The Blueberry Lemon Dutch Baby Pancake is a delightful and impressive dish that's perfect for leisurely mornings or special occasions. Its combination of flavors and textures, along with the ease of preparation, make it a standout choice for any breakfast or brunch spread. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your culinary repertoire.