Description
This Lemon Blueberry Dutch Baby features a warm lemony steam and a burst of juicy blueberry, perfect for brunch.
Ingredients
Scale
- 125 g (1 cup) all-purpose flour
- 4 large eggs (about 200 g total with shells)
- 240 ml (1 cup) whole milk
- 30 g (2 tbsp) granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp fine salt
- 45 g (3 tbsp) unsalted butter, divided
- 150 g (1 cup) fresh or thawed frozen blueberries
- Powdered sugar (optional) for serving
Instructions
- Preheat the oven to 220°C (425°F) and place the empty 10-inch (25 cm) skillet on the middle rack to heat for 10 minutes.
- Mix the wet ingredients in a blender or bowl: 4 large eggs, 240 ml whole milk, 15 ml lemon juice, 1 tbsp melted butter, and 30 g granulated sugar until smooth.
- Add the dry ingredients: 125 g flour and 1/4 tsp salt, blending until smooth.
- Stir in 1-2 tsp of lemon zest and 150 g blueberries gently.
- Melt 30 g unsalted butter in the hot pan before pouring in the batter.
- Bake for 18-22 minutes until edges are deeply golden and center is set.
- Remove from oven, dust with powdered sugar, and serve immediately.
Notes
For extra rise, separate the eggs and whip the whites to soft peaks before folding into the batter. Can prepare batter up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 10g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 215mg