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My easy Blueberry Lemon Dutch Baby is one of our favorite recipes. A Dutch baby is essentially a giant pancake made with the base ingredients of eggs, milk, flour, butter, and salt. My Dutch baby is baked in a skillet, swirled with brown butter, lemon, fresh blueberries, and blueberry jam, then baked until extra PUFFY. Each bite is full of sweet, lemony blueberries and is truly SO delicious! Enjoy this treat for breakfast, brunch, or as a mid-afternoon treat – you can even serve it for dinner. All options are acceptable – and delicious!

Blueberry Lemon Dutch Baby |

You know, we really love a dutch baby in my family. Or let me rephrase, the women in my family, myself, Asher, and my mom, really love a Dutch baby. My mom more than anyone. Growing up, my mom was the baker. She loved to bake, but cook? Well, not so much.

Sweets were her thing! And any kind of slightly sweet, light fluffy, egg, breakfast/brunch item will forever be her favorite.

She’d make Dutch babies a lot. She took notes from my Nonnie, her mom, and baked them up on the weekends as a special treat. And now I make them often too. Or when I need something really easy that I know Mom will love, it’s how I “butter” her up. And if I know she’s feeling a little down, I’ll cook her up a Dutch baby and send it her way. They always, always make her happy.

Blueberry Lemon Dutch Baby |

Since Mother’s Day is this Sunday, I decided it was time to share another Dutch baby with you all. I have quite a few Dutch baby recipes already on the site, and in my cookbooks. But I’ve never shared the variation I make most often, blueberry lemon with double the berries and extra vanilla.

I always have blueberries on hand, mostly fresh, and I always some in the freezer too. And my pantry is stocked with blueberry jam. So I can make this recipe whenever needed!

Blueberry Lemon Dutch Baby |


The greatest thing about a Dutch baby is just how quick and easy it is. Simply blend together eggs, milk, flour, vanilla, melted butter, and a pinch of salt into batter. Then top with berries and a drizzle of jam. Bake in a super hot cast iron skillet until golden and very puffy. It’s one of the simplest recipes, but yet it yields the most delicious oven pancake. It impresses everyone!

Blueberry Lemon Dutch Baby |

The key to a good Dutch baby is keeping it simple with minimal ingredients. I don’t mess with the batter much. My only additions are nutty browned butter, blueberries, and blueberry jam, and not overdoing them either. You don’t want anything to “weigh” the batter down and cause your Dutch baby not to get puffy in the oven.

For the batter, blend the eggs, milk, flour, vanilla and melted butter with a few tablespoons of blueberry jam.

Blueberry Lemon Dutch Baby |

Melt another pat of butter in an oven-safe skillet, then add the blueberries, then the batter, and then bake. This takes only a few minutes to bake up, so the wait isn’t long.

Enjoy immediately with additional butter, and we always do a drizzle of real maple syrup.

Everyone agrees, these are so YUMMY! Mom enjoyed it greatly – and she’s been happy with me ever since! It’s my secret to being on her “good” side.

Blueberry Lemon Dutch Baby |

Looking for other breakfast recipes? Here are a few ideas: 

Dad’s Easy Cheesy Eggs with Chili Butter

Lemon Strawberry Dutch Baby with Ricotta Cream

Blackberry Lavender White Chocolate Scones

Bakery Blueberry Vanilla Crunch Muffins

Baked Strawberry Cream Cheese Stuffed French Toast

Baked Blackberry Ricotta French Toast

Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream

Lastly, if you make this Blueberry Lemon Dutch Baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Blueberry Lemon Dutch Baby

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 204 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 450° F.
    2. In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.
    3. Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the blueberries. Allow the butter to brown around the berries, about 3 minutes. Pour the batter into the hot skillet. Make sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.
    4. As soon as the Dutch baby comes out of the oven, top it with pats of butter and serve drizzled with maple syrup. ENJOY Mom's favorite recipe (:
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Blueberry Lemon Dutch Baby |

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    1. Hey Carly,
      Thanks so much for trying this recipe!! The falling is totally normal:) Please let me know if you have any other questions! xT

    1. Hey Colleen,
      I have never tested that, but I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT

  1. 5 stars
    The only issue with these Dutch baby recipes are that they are so easy and delicious to make that now my family wants them every day. Also I used 2% milk + lakatano monkfruit sweetener instead and worked great

      1. 5 stars
        This is such an impressive breakfast, brunch or dessert! I love the lemon zest and vanilla notes with the fluffy batter and blueberries! My husband has been asking me to make this and it it truly is as impressive as it looks! Thank you.

        1. Hey Janice,
          Happy Friday!! Thanks so much for making this recipe and your feedback, so glad it was delish! xT

  2. 5 stars
    This was part of our Easter breakfast today! It’s light, easy to make, and oh so good. My husband loved it too 😊

  3. 5 stars
    This has become my husband’s favorite breakfast recipe. I make it every weekend and today realized that I have the recipe memorized! I do make a slight substitution of not putting any butter into the batter and using two tbsp of yogurt instead. Highly recommend

    1. Hey Megs,
      Amazing!! I’m so glad to hear this recipe always turns out well for you, thanks so much for making it so often! Have a great weekend! xT

  4. “Allow the butter to brown around the berries, about 3 minutes.” Do I stir the berries or butter at all so it doesn’t burn? And what about stirring when the batter is added? Thank you. Can’t wait to try this!!

  5. 5 stars
    I make this recipe a lot! I love it and so does my family. I have made some changes over the many times I’ve made this:
    – 1tbsp of vanilla is a lot. I usually put 1tsp. The first time I did 1tbsp and all the other flavours over powered it. It’s expensive too so I use a lot less
    – I once forgot to add the 2tbsp of butter to the batter. I left it in the microwave, oops! I really didn’t notice a big difference so I stopped adding it. It just keeps it a bit healthier for me and still tastes great!
    -I make this with peaches in the summer and it is the most delicious thing ever

    Overall great recipe! I would say this is for 2 people if this is all you are serving. It’s too good to share with 4!