Description
A delightful Blueberry Lemon Dutch Baby pancake that’s light, fluffy, and bursting with fresh lemon zest and sweet blueberry jam. This easy-to-make baked skillet pancake combines the tartness of lemon with the sweetness of blueberries, perfect for a special breakfast or brunch treat.
Ingredients
Butter
- 4 tablespoons salted butter
- 2 tablespoons melted butter (for skillet)
Batter
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2-3 teaspoons lemon zest
- 2-3 tablespoons blueberry jam
Fruit
- 1/4 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for the Dutch baby to puff up beautifully.
- Prepare Batter: In a blender, combine the eggs, whole milk, all-purpose flour, kosher salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is completely smooth with no large flour clumps. Then gently mix in the lemon zest and swirl in the blueberry jam without fully mixing it through.
- Cook Blueberries in Skillet: Melt 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the fresh or frozen blueberries and allow the butter to brown lightly around the berries, cooking them for about 3 minutes to develop flavor.
- Bake the Dutch Baby: Pour the prepared batter into the hot skillet over the browned blueberries, making sure all the swirled jam is included. Immediately transfer the skillet to the center rack of the preheated oven. Bake for 15 minutes without opening the oven door to prevent deflating, until the Dutch baby is puffed and golden brown on top.
- Serve: Remove the Dutch baby from the oven, add pats of butter on top, and serve drizzled with maple syrup. Enjoy this warm, fluffy treat fresh from the oven.
Notes
- Use room temperature eggs and milk to ensure a smooth batter and good rise.
- Do not open the oven door during baking to keep the Dutch baby from deflating.
- Fresh or frozen blueberries can be used; no need to thaw frozen berries before cooking.
- Adjust lemon zest and blueberry jam to taste for desired tartness and sweetness.
- For crispy edges, use a well-seasoned cast iron skillet and ensure it’s hot before pouring in the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
