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My easy Blueberry Lemon Dutch Baby is one of our favorite recipes. A Dutch baby is essentially a giant pancake made with the base ingredients of eggs, milk, flour, butter, and salt. My Dutch baby is baked in a skillet, swirled with brown butter, lemon, fresh blueberries, and blueberry jam, then baked until extra PUFFY. Each bite is full of sweet, lemony blueberries and is truly SO delicious! Enjoy this treat for breakfast, brunch, or as a mid-afternoon treat – you can even serve it for dinner. All options are acceptable – and delicious!
You know, we really love a dutch baby in my family. Or let me rephrase, the women in my family, myself, Asher, and my mom, really love a Dutch baby. My mom more than anyone. Growing up, my mom was the baker. She loved to bake, but cook? Well, not so much.
Sweets were her thing! And any kind of slightly sweet, light fluffy, egg, breakfast/brunch item will forever be her favorite.
She’d make Dutch babies a lot. She took notes from my Nonnie, her mom, and baked them up on the weekends as a special treat. And now I make them often too. Or when I need something really easy that I know Mom will love, it’s how I “butter” her up. And if I know she’s feeling a little down, I’ll cook her up a Dutch baby and send it her way. They always, always make her happy.
Since Mother’s Day is this Sunday, I decided it was time to share another Dutch baby with you all. I have quite a few Dutch baby recipes already on the site, and in my cookbooks. But I’ve never shared the variation I make most often, blueberry lemon with double the berries and extra vanilla.
I always have blueberries on hand, mostly fresh, and I always some in the freezer too. And my pantry is stocked with blueberry jam. So I can make this recipe whenever needed!
Details
The greatest thing about a Dutch baby is just how quick and easy it is. Simply blend together eggs, milk, flour, vanilla, melted butter, and a pinch of salt into batter. Then top with berries and a drizzle of jam. Bake in a super hot cast iron skillet until golden and very puffy. It’s one of the simplest recipes, but yet it yields the most delicious oven pancake. It impresses everyone!
The key to a good Dutch baby is keeping it simple with minimal ingredients. I don’t mess with the batter much. My only additions are nutty browned butter, blueberries, and blueberry jam, and not overdoing them either. You don’t want anything to “weigh” the batter down and cause your Dutch baby not to get puffy in the oven.
For the batter, blend the eggs, milk, flour, vanilla and melted butter with a few tablespoons of blueberry jam.
Melt another pat of butter in an oven-safe skillet, then add the blueberries, then the batter, and then bake. This takes only a few minutes to bake up, so the wait isn’t long.
Enjoy immediately with additional butter, and we always do a drizzle of real maple syrup.
Everyone agrees, these are so YUMMY! Mom enjoyed it greatly – and she’s been happy with me ever since! It’s my secret to being on her “good” side.
Looking for other breakfast recipes? Here are a few ideas:
Dad’s Easy Cheesy Eggs with Chili Butter
Lemon Strawberry Dutch Baby with Ricotta Cream
Blackberry Lavender White Chocolate Scones
Bakery Blueberry Vanilla Crunch Muffins
Baked Strawberry Cream Cheese Stuffed French Toast
Baked Blackberry Ricotta French Toast
Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
Lastly, if you make this Blueberry Lemon Dutch Baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Lemon Dutch Baby
Servings: 6
Calories Per Serving: 204 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons salted butter
- 4 large eggs, at room temperature
- 2/3 cups whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2-3 teaspoons lemon zest
- 2-3 tablespoons blueberry jam
- 1/4 cup fresh or frozen blueberries
Instructions
- 1. Preheat the oven to 450° F.2. In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.3. Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the blueberries. Allow the butter to brown around the berries, about 3 minutes. Pour the batter into the hot skillet. Make sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.4. As soon as the Dutch baby comes out of the oven, top it with pats of butter and serve drizzled with maple syrup. ENJOY Mom's favorite recipe (:
Hi, any recipe changes you recommend for high altitude?
Hi Kara,
Nope, you can follow this recipe as written, it should work well for you! Please let me know if you have any other questions! xT
Hi! Love this recipe. I made it once following the directions exactly and it was perfect. I do have a question… I was wondering if you think this recipe would hold up if I made the batter the night before and baked it the next morning? Thank you so much!
Hey Theresa,
So glad to hear you have enjoyed this recipe!! If you make the batter in advance, you would need it to be completely at room temp before using it. I hope this helps! xT
Yes, it helps! Thank you so much for your quick response ❤️