Blueberry Lemon Dutch Baby

5 from 2 votes

Blueberry Lemon Dutch Baby

A light and fluffy German-style pancake is the perfect addition to any brunch spread. Introducing, the Dutch Baby, a pancake that is anything but ordinary. It's loaded with butter and powdered sugar, and made in a cast iron skillet so it's perfectly crispy on the edges. And when it comes to my Blueberry Lemon Dutch Baby? It's also bursting with tender blueberries and a squeeze of fresh lemon for a truly unbeatable combination that is sure to delight all of the senses.

Course Breakfast

Cuisine American

Diet Low Lactose, Low Salt, Vegetarian

Keyword Dairy Free, Nut Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 240kcal

Author Nicole Modic

Equipment

1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!

Ingredients

For the Batter:

4 Eggs
3 Tablespoons Cane Sugar
1 Teaspoon Vanilla Extract
½ Cup All-Purpose Flour
2 Tablespoons Unsalted Butter melted
1 Pinch Sea Salt
1 Lemon zested
½ Cup Milk of Choice

For the Topping:

1 Cup Blueberries
2 Tablespoons Unsalted Butter

Instructions

To make this Dutch Baby, start by adding all of your batter ingredients to a blender.
Blend your ingredients together on low, for about 20 seconds, until just combined.
Then, allow the batter to "rest" in the blender for about 10 minutes.
While the batter is "resting," preheat your oven to 450 F and grease a 10 inch cast iron skillet with melted butter.
Then, wash your blueberries and add them to the greased cast iron skillet, tossing them to coat them in the butter.
Next, pour the batter on top of the blueberries, making sure that it is evenly dispersed across the skillet.
Finally, transfer the skillet to the oven and bake for 17-18 minutes, until the Dutch Baby is fluffy and lightly browned on top.
Once it's done, remove it from the oven, dust it with powdered sugar and maple syrup (if desired), serve, and enjoy!

Nutrition