Blueberry Lemon Dutch Baby

This Blueberry Lemon Dutch Baby is loaded with juicy blueberries and tangy lemon zest. This cross between a popover and pancake puffs up beautifully in the oven.

👥 4 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 10 min🔥 Cook: 18 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●skillet
●oven
●blender
●pan

📝 Preparation Steps

Preheat the oven to 425°F with a rack in the center of the oven. Set a 10-inch, oven-safe skillet, such as cast iron, into the oven while it preheats.

Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about ⏱️ 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.

large eggs (room temperature)3

Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle. Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.

Remove the skillet from the oven and pour the batter over your blueberries.

Bake for 16 to ⏱️ 18 minutes or until the pancake is puffed and golden brown around the edges.

Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings.

Nutrition Facts

calories

228 kcal

fat Content

13 g

serving Size

1 slice

fiber Content

1 g

sugar Content

8 g

sodium Content

60 mg

protein Content

7 g

trans Fat Content

0.4 g

cholesterol Content

149 mg

carbohydrate Content

21 g

saturated Fat Content

7 g

unsaturated Fat Content

5 g

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