Description
A fluffy and delicious pancake baked in the oven with blueberries and a hint of lemon. This easy blueberry lemon Dutch baby recipe is perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- Powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
- Stir in lemon zest and blueberries.
- In a cast-iron skillet, melt butter over medium heat.
- Pour the batter into the skillet and transfer to the oven.
- Bake for 20-25 minutes until puffed and golden brown.
- Remove from the oven and dust with powdered sugar before serving.
Notes
- Serve immediately for best texture.
- You can substitute blueberries with other berries if desired.
- Adjust sugar based on your sweetness preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg