Fresh Lemon-Blueberry Dutch Baby
Made with fresh lemon zest and sweet blueberries, this Dutch baby recipe has become an Alexandra’s Kitchen community favorite! The batter comes together in no time, and 15 minutes later it’s done. Many readers have had success using frozen blueberries as well as gluten-free flour. See comments below!
Ingredients
- 4 tablespoons butter divided
- 1/2 cup 125 g whole or 2% milk
- 1/2 cup 64 grams all-purpose flour
- 4 large eggs
- 3 tablespoons 43 g granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup 154 g blueberries
- Confectioners sugar for dusting
Instructions
- Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
- Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
- Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.