Blueberry Lemon Dutch Baby: A Fluffy, Citrusy Breakfast Delight
The Dutch baby pancake, also known as a German pancake or a Bismarck, is a delightful oven-baked pancake that puffs up dramatically during baking, creating a crater-like center perfect for filling with delicious toppings. This recipe combines the classic Dutch baby with the bright, tangy flavors of lemon and the sweet burst of blueberries, creating a truly unforgettable breakfast or brunch experience. Get ready to impress your family and friends with this surprisingly easy-to-make and utterly delicious treat!
Why You’ll Love This Blueberry Lemon Dutch Baby
* **Impressive Presentation:** The dramatic puff and golden-brown edges of a Dutch baby are guaranteed to wow anyone who sees it.
* **Easy to Make:** Despite its impressive appearance, this recipe requires minimal effort and only a handful of ingredients.
* **Versatile:** You can easily customize the toppings to suit your preferences. While this recipe features blueberries and lemon, you can substitute with other fruits, nuts, or even savory toppings.
* **Perfect for Brunch:** This Dutch baby is the ideal centerpiece for a weekend brunch. It’s sure to be a crowd-pleaser!
* **Delicious Flavor:** The combination of the light, airy pancake with the sweet blueberries and zesty lemon is simply irresistible.
Ingredients You’ll Need
* **All-Purpose Flour:** Provides the structure for the pancake.
* **Granulated Sugar:** Adds sweetness and helps with browning.
* **Salt:** Enhances the flavors of the other ingredients.
* **Eggs:** Provide richness, structure, and leavening.
* **Milk:** Adds moisture and helps create a smooth batter. Whole milk is recommended for the best flavor and texture, but you can use other types of milk as well.
* **Vanilla Extract:** Enhances the flavor of the pancake.
* **Lemon Zest:** Adds a bright, citrusy aroma and flavor.
* **Lemon Juice:** Adds a tangy kick to the batter.
* **Unsalted Butter:** Used to grease the pan and add richness to the pancake. The butter also browns during baking, contributing to the delicious flavor.
* **Fresh Blueberries:** Add sweetness and a juicy burst of flavor.
* **Powdered Sugar:** For dusting the finished Dutch baby (optional).
Equipment You’ll Need
* **Oven:** Essential for baking the Dutch baby.
* **10-inch Cast Iron Skillet:** A cast iron skillet is ideal for even heat distribution and creating a crispy crust. If you don’t have a cast iron skillet, you can use an oven-safe skillet of a similar size. You can also use a baking dish. However, the Dutch Baby may not puff up as dramatically.
* **Mixing Bowls:** For preparing the batter.
* **Whisk:** For combining the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Lemon Zester:** For grating the lemon zest.
* **Juicer:** For juicing the lemon.
Step-by-Step Instructions
Step 1: Prepare the Oven and Skillet
Preheat your oven to 425°F (220°C). Place the cast iron skillet (or oven-safe skillet) in the oven while it preheats. This is crucial for getting a good puff on your Dutch baby. The hot skillet helps the batter to cook quickly and evenly.
Step 2: Make the Batter
In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, vanilla extract, lemon zest, and lemon juice. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix the batter, as this can result in a tough pancake. A few lumps are okay.
Step 3: Melt the Butter
Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around to coat the bottom and sides. The butter should melt quickly in the hot skillet. If it doesn’t, place the skillet back in the oven for a minute or two until the butter is melted.
Step 4: Pour in the Batter and Add Blueberries
Pour the batter into the hot skillet. Sprinkle the blueberries evenly over the batter.
Step 5: Bake the Dutch Baby
Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed up and golden brown around the edges. The center will be slightly darker in color.
Step 6: Serve Immediately
Remove the Dutch baby from the oven and let it cool slightly before dusting with powdered sugar (if using). Serve immediately. The Dutch baby will deflate quickly as it cools, so it’s best to enjoy it right away.
Tips for the Perfect Dutch Baby
* **Use a Hot Skillet:** Preheating the skillet is essential for achieving a good puff. Make sure the skillet is very hot before adding the batter.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in a tough pancake. Mix the batter until just combined. A few lumps are okay.
* **Use Room Temperature Ingredients:** Using room temperature eggs and milk will help the batter to come together more easily and evenly.
* **Don’t Open the Oven Door:** Avoid opening the oven door while the Dutch baby is baking, as this can cause it to deflate.
* **Serve Immediately:** Dutch babies deflate quickly as they cool, so it’s best to serve them immediately.
* **Experiment with Toppings:** Feel free to experiment with different toppings. Some other delicious options include other fresh fruits, nuts, whipped cream, chocolate sauce, and maple syrup.
Variations
* **Other Fruits:** Substitute the blueberries with other fresh fruits, such as raspberries, strawberries, or blackberries.
* **Nuts:** Add chopped nuts, such as pecans, walnuts, or almonds, to the batter or sprinkle them on top of the finished Dutch baby.
* **Savory Dutch Baby:** Omit the sugar and vanilla extract from the batter and add herbs and cheese for a savory Dutch baby. Top with cooked bacon, sausage, or vegetables.
* **Chocolate Dutch Baby:** Add cocoa powder to the batter for a chocolate Dutch baby. Top with chocolate sauce and whipped cream.
Serving Suggestions
* **Brunch:** This Blueberry Lemon Dutch Baby is the perfect centerpiece for a weekend brunch.
* **Breakfast:** Enjoy it for a special breakfast treat.
* **Dessert:** Serve it as a light and satisfying dessert.
* **With Coffee or Tea:** Pair it with a cup of coffee or tea for a delightful combination.
Storage Instructions
Dutch babies are best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in the oven or microwave before serving. Keep in mind that the Dutch baby will lose its puff and become slightly soggy when stored.
Detailed Recipe
**Yields:** 6-8 servings
**Prep time:** 10 minutes
**Cook time:** 20-25 minutes
**Ingredients:**
* 1 cup all-purpose flour
* 2 tablespoons granulated sugar
* 1/4 teaspoon salt
* 4 large eggs, room temperature
* 1 cup milk, room temperature
* 1 teaspoon vanilla extract
* 1 tablespoon lemon zest
* 1 tablespoon lemon juice
* 4 tablespoons unsalted butter
* 1 cup fresh blueberries
* Powdered sugar, for dusting (optional)
**Instructions:**
1. **Preheat the Oven and Skillet:** Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet (or oven-safe skillet) in the oven while it preheats.
2. **Make the Batter:** In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, vanilla extract, lemon zest, and lemon juice. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix the batter. A few lumps are okay.
3. **Melt the Butter:** Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around to coat the bottom and sides. The butter should melt quickly. If it doesn’t, place the skillet back in the oven for a minute or two until the butter is melted.
4. **Pour in the Batter and Add Blueberries:** Pour the batter into the hot skillet. Sprinkle the blueberries evenly over the batter.
5. **Bake the Dutch Baby:** Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed up and golden brown around the edges. The center will be slightly darker in color.
6. **Serve Immediately:** Remove the Dutch baby from the oven and let it cool slightly before dusting with powdered sugar (if using). Serve immediately.
Nutritional Information (Approximate)
* Calories: 250-300 per serving (depending on toppings)
* Fat: 12-15 grams
* Saturated Fat: 7-9 grams
* Cholesterol: 150-180 mg
* Sodium: 150-200 mg
* Carbohydrates: 25-30 grams
* Fiber: 1-2 grams
* Sugar: 10-15 grams
* Protein: 6-8 grams
This Blueberry Lemon Dutch Baby is a delightful and impressive breakfast or brunch that’s surprisingly easy to make. The combination of the fluffy pancake, sweet blueberries, and zesty lemon is simply irresistible. Give it a try and let us know what you think!
Enjoy!
Other Recipes you may like:
- Classic Dutch Baby Pancake
- Strawberry Dutch Baby
- Apple Cinnamon Dutch Baby