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Blueberry Lemon Dutch Baby Pancake

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Blueberry Lemon Dutch Baby Pancake is a stunning oven-baked pancake with crispy edges, a custardy center, and bright bursts of lemon and blueberry. It’s easy to make in one skillet and perfect for breakfast, brunch, or dessert.

Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 1/2 cup fresh or frozen blueberries
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and place a 9–10 inch cast iron or oven-safe skillet inside to heat.
  2. In a bowl, whisk together eggs, flour, milk, sugar, vanilla, lemon zest, lemon juice, and salt until smooth. Let batter rest for 10–15 minutes.
  3. Carefully remove the hot skillet from the oven, add butter, and swirl to coat.
  4. Pour the batter into the skillet and scatter blueberries evenly on top.
  5. Return skillet to the oven and bake for 18–22 minutes, until puffed and golden brown around the edges.
  6. Dust with powdered sugar and serve immediately with maple syrup, lemon glaze, or whipped cream if desired.

Notes

  • Use frozen blueberries straight from the freezer — no need to thaw.
  • Swap blueberries for raspberries, blackberries, or mixed berries.
  • Top with lemon curd, sliced almonds, or whipped cream for a dessert-style version.
  • Half-and-half can be used instead of milk for a richer flavor.

Nutrition

Find it online: https://cookedbymaya.com/blueberry-lemon-dutch-baby-pancake-2/