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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!
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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.
Ingredients
- Salted butter
- Large eggs
- Whole milk
- All-purpose flour
- Kosher salt
- Vanilla extract
- Lemon zest
- Blueberry jam
- Fresh or frozen blueberries
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!
Details
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!
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.
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.
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
Ingredients
- 4 tablespoons salted butter
- 4 large eggs, at room temperature
- 2/3 cups 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
- 1/4 cup fresh or frozen blueberries
Instructions
- 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 (:
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hubby made this for Mother’s Day today and it was delicious!!
Hi Leslie,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
Where’s the video so that the fam has a visual to make it for meeee?
Hi Gretchen,
So sorry, I do not have a video just yet for this recipe, but I promise it is super easy:) Happy Mother’s Day! xT
Happy Mother’s Day to MEEEEE! I celebrated early with this delicious dutch baby (turned out sooooo good!) Added lots of butter & maple syrup & fresh blueberries at the end. And, partly in thanks to you because I follow you on Instagram, I asked for a facial/dermaplaning for Mother’s Day so I had the perfect day with the perfect meal. 🙂
Hey there,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:) Happy Mother’s Day! xT
Hi! Do you think I can use almond milk instead of whole milk?
Hi there,
Yes, almond milk will work well for you! Please let me know if you have any other questions! xT
I know it is a sin, however I don’t own a cast iron skillet…Can I make this in a non stick skillet?
Hi Nancy,
As long as it is oven safe, then it should work just fine for you! Let me know if you give this recipe a try, I hope you love it! xT
I seldom use my cast iron skillet. Although I like to!
I’ve used a 9×13 or smaller pyrex type depending on recipe amounts. Just experiment.☺️
Is there a way to make this without a blender..? living alone and minimal kitchen but love dutch baby and would love to try (without having to buy a blender)
Hi Judes,
Sure, do you have a food processor? Otherwise, I think if you use a whisk that should also work well for you! I hope this helps! xT
Hi. This looks delicious. Do you think gluten free baking flour would work? Thanks
Hi Talia,
Yes, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
I just made one similar, but when it came out of the oven, it had a custard like filling. It was good, but I’m definitely going to try yours because I like the puffiness of yours, love all of your recipes. Thank you for s always sharing!😊
Sounds yummy!! Let me know if you give this one a try, I hope you love the recipe! xT
As a Dutch girl, loving pancakes, I’ll be baking this baby for sure! It looks delicious, thanks for sharing! ❤️
Thanks so much Cleo! I hope you love this recipe! xT
Hi there! Was wondering if Oat milk would work for this yummy recipe??
Hi Julie,
Yes, oat milk will work well for you! Let me know if you have any other questions, I hope you love this recipe! xx
This is delicious and I have printed the recipe to try. I do not like blueberries or strawberries but my husband enjoys them so I hope I can make this and I can pick away the blueberries and let him have them. More for him and less for me always; coins and change; coins.
Thanks so much! I hope you love this recipe! xT
Could I sub gluten free flour?
Hi Susan,
Yes, you can use an equal amount of gluten free flour in this recipe. Please let me know if you have any other questions! xT
This looks delicious, can’t wait to try it! Thank You!
Thanks so much Carmen!! I hope you love this recipe! xT
Another riff on a Tieghan classic. I love all of your Dutch baby recipes! Thanks for this one 🙂
Thanks so much Amy!! Let me know if you give this one a try! xT
Good morning. Looks lovely. But I need to use maybe blackberries or huckleberries when in season. Thank you T 🙂
Can I double the recipe and make in a 9×13?
Hi Connie,
So sorry, I would not recommend that, you really want to use a cast iron skillet when making a dutch baby. Please let me know if I can help in any other way! xT
Thanks Leslie! Feel free to use any berries that you enjoy:) I hope you love this recipe! xx