Go Back
A golden brown Blueberry Lemon Dutch Baby in a cast iron skillet topped with fresh berries and powdered sugar
Print Recipe

Blueberry Lemon Dutch Baby

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 3 large eggs , room temperature
  • 1/2 cup all -purpose flour
  • 1/2 cup whole milk, room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sal t
  • 3 tablespoons unsalted butter
  • 1/2 cup fresh blueberries
  • Powdered sugar for dusting
  • 2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat.
  • In a blender, combine eggs, flour, milk, granulated sugar, vanilla extract, lemon zest, and salt.
  • Blend on high speed for 30 seconds until the batter is smooth and frothy.
  • Carefully remove the hot skillet from the oven and add the butter, swirling it until completely melted and bubbling.
  • Pour the batter into the center of the skillet immediately.
  • Scatter the fresh blueberries over the batter.
  • Bake for 18 to 20 minutes until the pancake is puffed, set, and golden brown.
  • Remove from the oven, drizzle with lemon juice, and dust with powdered sugar before serving.