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Lemon Blueberry Dutch Baby placed on a wooden cutting board in a kitchen.
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5 from 1 vote

Lemon Blueberry Dutch Baby

This lemon blueberry dutch baby is a light and fluffy baked pancake with lemon zest and warm blueberries. Perfect pancake recipe for breakfast or brunch.
Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: Dutch
Keyword: Cast Iron Pancake, Dutch Baby, Lemon Blueberry Dutch Baby, Lemon Blueberry Pancake
Servings: 4 Servings
Author: Michelle Beaton

Equipment

Ingredients

  • 4 TBSP Butter Divided
  • ½ Cup Milk
  • ½ Cup Flour
  • 4 Eggs
  • 2 TBSP Sugar
  • 1 TSP Vanilla Extract
  • 1/4 TSP Salt
  • 2-3 TSP Lemon Zest
  • 1 Cup Blueberries
  • 2 TBSP Confectioner's Sugar Optional

Instructions

  • Preheat oven to 450ºF.
  • Place cast iron skillet on the stove top on low heat. Melt 2 tablespoons of butter in the pan.
  • Place melted butter into a blender with milk, flour, eggs, sugar, vanilla extract, salt and lemon zest.
  • Blend until smooth with no clumps.
  • In your cast iron skillet set it to medium heat and melt remaining 2 tablespoons of butter.
  • Add blueberries let them cook about 3-4 minutes.
  • Pour batter over blueberries into your skillet and immediately transfer onto the middle rack of the oven.
  • Bake for 15 minutes.
  • Serve immediately with either maple syrup or a dusting of confectioner's sugar.

Video

Nutrition

Calories: 239kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 249mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg