Oh, the sweet chaos of Sunday mornings, when the kitchen becomes a symphony of sizzling butter and the aroma of fresh citrus. Lately, I’ve been obsessed with this delightful Blueberry Lemon Dutch Baby—a pancake, but not quite, an extravagant popover that puffs up like a dream. It’s like capturing a piece of summer in every bite, with blueberries bursting like tiny fireworks and the zest of lemon adding just the right zing.
Steps
- Preheat your oven to 450°F and position an oven rack in the middle. Meanwhile, place a 9- or 10-inch cast iron skillet over low heat on the stovetop.
- In a blender, combine 2 tablespoons of melted butter, milk, flour, eggs, sugar, vanilla, salt, and lemon zest. Blend until the mixture is completely smooth to ensure a lump-free batter.
- Increase the heat of the cast iron skillet to medium-high and melt the remaining 2 tablespoons of butter. Add the blueberries to the skillet and give it a gentle shake to distribute them evenly.
- Pour the batter over the blueberries in the skillet and immediately transfer the skillet to the oven. Bake for approximately 15 minutes, until the Dutch baby is puffed and golden brown.
- Once baked, remove the skillet from the oven. If desired, dust the Dutch baby with confectioners sugar for a decorative touch.
- Cut the Dutch baby into portions and serve right away. Optionally, drizzle with maple syrup for added sweetness.
Ingredients
- 4 tablespoons butter, divided
- 1/2 cup (125 g) whole or 2% milk
- 1/2 cup (64 g) all-purpose flour
- 4 large eggs
- 3 tablespoons (43 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of one lemon
- 1 cup (154 g) blueberries
- Confectioners sugar, for dusting (optional)
FAQ
- Can I use frozen blueberries in the Lemon-Blueberry Dutch Baby?
- Yes, frozen blueberries can be used in this recipe with great success. Just be sure to scatter them evenly in the skillet before adding the batter.
- Is it possible to make this recipe gluten-free?
- Absolutely! Many readers have reported success using gluten-free flour as a substitute for all-purpose flour.
- What is the texture of a Dutch Baby like?
- A Dutch Baby has a custard-like texture, unlike the fluffy consistency of traditional pancakes. This is due to the high egg content and lack of leavening agents, which causes it to rise dramatically in the oven.
- Can I try different fruit variations in this recipe?
- Certainly! While the lemon-blueberry combo is popular, you can replace blueberries with other berries or even stone fruits like peaches as they come into season.
- How should I serve the Dutch Baby?
- Once baked, you can dust the Dutch Baby with powdered sugar if desired, and serve it with maple syrup for added sweetness.
Tips
- Preheat your oven and prepare your skillet ahead of time to ensure the Dutch baby rises properly. This step helps maintain the necessary heat for the batter to puff up in the oven.
- Use a blender to mix the batter ingredients thoroughly. This prevents lumps and ensures a smooth consistency, which is crucial for achieving the desired custardy texture.
- Experiment with different fruits if blueberries are not available. Cranberries with orange zest or other berries and stone fruits can be delightful alternatives.
- Serve the Dutch baby immediately after baking for the best texture and flavor. Dust with confectioners sugar and offer maple syrup on the side to enhance the sweet-tart experience.
Equipment
- Blueberry Dutch Baby that you might need to purchase if you don’t have them at home:
- Blender – for mixing the batter until smooth.
- Cast iron skillet (9- or 10-inch) – essential for cooking the Dutch baby in the oven.
