This Blueberry Lemon Dutch Baby is a light, fluffy, and visually stunning skillet pancake that brings bright citrus flavor and bursts of juicy blueberries to your breakfast or brunch table. It’s effortlessly elegant, made entirely in a blender, and bakes to golden perfection with a puffed edge and custardy center. Serve it straight from the oven with powdered sugar, lemon curd, or maple syrup for an unforgettable treat!
📝 Ingredients
- 3 large eggs (at room temperature)
- ¾ cup milk (at room temperature)
- ¾ cup all-purpose flour
- ½ teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup blueberries
- Powdered sugar, for serving
- Lemon curd or maple syrup, for serving
👩🍳 Directions
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