Looking for a delicious breakfast recipe for Mother’s Day, or any day, that’s easy to make and packed with flavor? Look no further than this lemon blueberry Dutch baby recipe! A Dutch baby is a type of pancake that’s baked in the oven, and this version is bursting with tangy lemon and sweet blueberry flavors.
- Four large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup fresh blueberries
- One tablespoon of freshly squeezed lemon juice
- One tablespoon of lemon zest
- 1/2 teaspoon vanilla extract
- Powdered sugar for serving
To start, preheat your oven to 425 degrees Fahrenheit. In a mixing bowl, whisk together three large eggs, 3/4 cup of whole milk, 1/2 cup of all-purpose flour, two tablespoons of granulated sugar, and one teaspoon of vanilla extract until smooth.
Next, melt four tablespoons of unsalted butter in a 10-inch oven-safe skillet over medium heat. Once the butter is melted, add 1 cup of fresh blueberries to the skillet and cook for 1-2 minutes until they start to soften. Then, pour the egg mixture over the blueberries in the skillet and transfer the skillet to the oven.
Bake for 18-20 minutes until the Dutch baby is puffed up and golden brown on top. While the Dutch baby is baking, mix together one tablespoon of freshly squeezed lemon juice and one tablespoon of powdered sugar to make a simple glaze.
Once the Dutch baby is done baking, remove it from the oven and let it cool for a few minutes. Then, drizzle the lemon glaze over the top of the Dutch baby and sprinkle with additional blueberries and lemon zest, if desired.
This lemon blueberry Dutch baby is perfect for breakfast or brunch and is sure to impress your guests. It’s quick and easy to make but looks and tastes like something you’d find in a fancy brunch spot. Give it a try, and enjoy!