You’ll love this Blueberry Lemon Dutch Baby thanks to my friend Mallory from Fork vs. Spoon.
Since this is my first ever guest blog post (eek!) I was a little unsure of what to whip up. But after a little consideration and a tad bit of panicky internet recipe research and cookbook page flipping, I just went with what my stomach was craving. Breakfast.
Waking up early (but not by the buzz of an alarm clock) and shuffling down the stairs to start the coffee. While I sip that first cup of coffee, for there would be many to follow, I would contemplate breakfast.
No cereal would be consumed on this day. Breakfast would consist of something simple, but decadent. Sweet and satisfying. A dish tilting more towards dessert than breakfast, but because it was a Saturday morning … breakfast it would be called.
I had this type of weekend morning recently, and it was glorious. My breakfast of choice was a blueberry lemon dutch baby. A german pancake. A giant popover. Whatever you call it, in the end, it is just good old breakfast fare.
Dutch babies are very versatile when it comes to flavor combinations and can be made savory or sweet in an instant. I, of course, went the sweet route. No big surprise. I have a sweet tooth from the moment I wake to the moment my head hits the pillow. The blueberries cook into the batter and create an almost jammy syrup, which inturn dyes the dish a deep blue.
Sprinkle with powdered sugar or drizzle with maple syrup … ya know, if you, like me, have a mad sweet tooth. And if you like blueberries try my Quick and Easy Scones with blueberries and cream.
If you enjoyed this recipe you may like these:
- Black and White Muffins
- Blueberry Museli Muffins
- Doughnut Muffins and Blueberry Fritter
- Cherry Vanilla Muffins
Blueberry Lemon Dutch Baby
Ingredients
- 2 cups blueberries
- 3 eggs at room temperature
- ⅔ cup ⅔ milk at room temperature ( I used 2%), 160 ml
- ⅔ cup all-purpose flour
- ⅓ cup white granulated sugar
- pinch of salt
- 4 Tablespoons unsalted butter
- zest of 1 lemon grated
Instructions
- Preheat oven to 425F.
- With the back of a spoon, grind the zest into the sugar. Do this on a flat surface ( a clean cutting board or counter works best). Set aside.
- Using an electric mixer, beat the eggs, in a medium bowl, until frothy.
- Add milk, flour, lemon zest sugar, and salt. Beat until smooth. The batter will be very thin. With a rubber spatula, fold in blueberries.
- Place cast iron skillet over medium heat and add butter to pan. Melt butter and swirl to coat skillet. You want the skillet to be hot when you add the batter.
- When butter is melted and the skillet is hot, pour batter into skillet and place skillet in oven.
- Bake for 20-25 minutes until golden brown and puffed.
- Sprinkle with a bit of powdered sugar and serve immediately.
- p.s. The longer it sits, the more it will deflate, which is totally normal and OK
Notes
Nutrition
Megan
Do you add blueberries to the hot butter?
Chef Dennis Littley
fold the blueberries into the completed batter before cooking.
Nesetalis
Oh man… I made apple dutch babies for dinner only last week…
I may have to try blueberry lemon!
Averie @ Averie Cooks
Beautiful dutch babe – those blueberries are calling my name! Gorgeous photos!
Javelin Warrior
Thanks Chef for introducing me to Fork vs Spoon – I had never been to Mallory’s blog before and now I’m hooked! Love this dutch baby, studded with blueberries… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Roxana | Roxana's Home Baking
I’m with you Chef. I’ve never made a dutch baby but this blueberry one looks so pretty I have to make my own with the fresh blueberries I just got from the farmers market yesterday
Lora ~ cakeduchess
Gorgeous Dutch baby. I know now what I’m making for breakfast tomorrow morning:)Thank you for sharing this post. I wish you both a lovely weekend:)
Minnie@thelady8home
Hello Chef Dennis and Malloy, what a lovely post, and even lovelier recipe. Dutch baby – even the name is cool. Love it.
Betty Ann @Mango_Queen
Oh I love this! Must bake this for the weekend ~ my family will enjoy this blueberry baby! Thanks for sharing Mallory’s recipe, Chef Dennis. That’s the best thing about BSP3 & food blogger events — we come back with friendships & recipes ! Happy weekend!
Helene Dsouza I Masala Herb
Hello Chef and Malloy!
Google Guru. hehe… I think so u might be right.
Blueberry is my favorite western berry type! Why did you call it dutch baby?
or am I missing on some knowledge here?
Anyway… It looks spectacular!
Nicole, RD
I have a serious LOVE for dutch babies…I have to make this!
Renee
Beautiful and would be wonderful over the long holiday weekend.
anna
i’ve never had a dutch baby before! although i’ve heard great things. this one looks luscious…love your pictures!
Laura (Tutti Dolci)
Hi Mallory, nice to meet you! Love this Dutch baby – the blueberry-lemon pairing can’t be topped!
Mary
I love a great German pancake (same dish, different name) and we make them all the time. I’ve never added blueberries though. I bet it was spectacular. Nice to meet you, Mal!
sharon
wow,wow simple and nice.lovely breakfast,Thanks for sharing
velva
Love this blueberry dutch baby-simple and delicious. Thanks for sharing.
kelly @ kellybakes
Mal, this looks phenomenal (no surprise, coming from you!). I’ve never made a dutch baby, but I’m always looking for ways to use blueberries. I like them cooked better than raw, but my mind goes blank with things to do with them once I buy them and they end up destined for the somewhat bland fate of refrigerator oatmeal. womp womp. Thank you for the breakfast inspiration!
Cher
Good luck getting back into the swing of things, Chef. The cleanup is always the worst part, isn’t it?
Another wonderful guest post – lovely breakfast, Mallory!
Krista
I love this so much. 🙂 It feels like Saturday morning. 🙂