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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. 5 stars
    Delicious! And it came together so quickly which is something you want for breakfast. I made it for lunch, yum!

    1. Hi Brenda,
      Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)

  2. Lovely flavors and so easy to make! Mine puffed up on the sides which browned quickly but the middle did not rise. Any tips?? Used room temp ingredients and did not open up oven.

    1. Hi Fara,
      Thanks so much for making this recipe!! Did you use a cast iron skillet? Dutch babies are super unique so it may have just been how that one came out, if you give it another try it may rise differently:) It’s kind of fun that way! xx

  3. 5 stars
    I made it for breakfast and it was delicious! My husband and I ate the entire thing. Just one question, mine was very puffy when I removed it from the oven, but it then “deflated”. Is this normal? I blended the ingredients in a blender and then I melted my butter with the fresh blueberries. Should I have done it simultaneously? Did I let the mixture “wait” too long in the blender before adding it to the frying pan? -BTW I have loved every recipe that I have ever made of yours. Thanks!!!

    1. Hi Karen,
      Thanks so much for giving this recipe a try, I’m so glad it turned out well for you!! Dutch babies always deflate once they are removed from the oven:) Please let me know if you have any other questions! xx

  4. 5 stars
    This is so delicious and so easy! I love your recipes but sometimes as a busy mom of two toddlers I can’t find time to make them. This one was simple enough to whip up first thing in the morning! I didn’t have blueberry jam so I didn’t put that in and they turned out just fine! So good!

    1. Hi Allie,
      Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT

    1. Hi Marisa,
      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

  5. 5 stars
    I haven’t made it yet but it looks delish! I’ve made Dutch Babies countless times over the years and I’ll guarantee you, if you are feeling 6 people–make two! Everyone wants at least a couple slices. 😉

  6. 5 stars
    This was delicious and super easy! Thank you for another amazing recipe to add to my collection! Love everything you cook!

    1. Hi Tracey,
      Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT

      1. 4 stars
        Very easy to make! My family loved it but felt it tasted a bit too egg like, more like French toast vs a pancake. Maybe would try with less egg next time.

        1. Hey there,
          Fantastic!! I am so glad to hear that this recipe was enjoyed and I appreciate you making it! Have a great weekend! xx

  7. 5 stars
    I made this for Mother’s Day not as a main dish but just to try and sample. Wow, everyone loved it. It was so delicious and easy to make. I made it in a cast iron skillet and it rose up and browned perfectly. I can’t wait to make it again.

    1. Hey Lisa,
      Amazing!! So glad to hear that this recipe was enjoyed and thanks a bunch for making it! xx

  8. 5 stars
    Made this for mother’s Day brunch and not only is it delicious but also super easy to make. I doubled the recipe, it raised perfectly. once it came out of the oven I placed dollops of marcarpone cheese, more blueberries and served it was a ricotta/ icing sugar / vanilla sauce! Everyone loved it!

    1. Hey Norma,
      Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT

  9. 3 stars
    Same issue as others it did not rise except in one section of the pan. Also did not brown at 15 mins I had to cook it longer and turned down the oven to 400 for another 7 mins. Nice flavor but I would use more milk next time and warm the milk

    1. Hi Melissa,
      Thanks for giving this recipe a try! All of your ingredients really need to be at room temp, that is super important, so if anything was even the slightest bit cold then that could have been the issue. Was your oven at 450F the whole time? And then if the oven was opened at all that will cause the dutch baby to deflate. I hope this helps! xx

  10. 3 stars
    I have made a dutch baby pancake before. This one only rose in one part of the skillet!
    It was more custardy but still delicious. I used a hot oven and cast iron skillet and did not open the oven.

    I wonder if the changes we made caused it not to rise.

    We did add more berries to the skillet Maybe (1/2 to 3/4 C) and I didn’t have whole milk so I used 1/3 C 1% milk and 1/3 C half and half. Could these have made it not rise?

    1. Hi Linda,
      Thanks so much for making this recipe and sharing your feedback! Did you use a blender for the batter? You really want it to be really well mixed. Also, were your ingredients at room temp? That is super important! Let me know how I can help! xT

      1. I did not have the ingredients at room temp. I used a blender. I think it was the room temperature ingredients. Thanks for your help.

  11. Mine did not puff up even though I left it in. Maybe because I didn’t have whole milk so i used 2%?? BUT it was still very delicious!! The hint of lemon was perfect!!

    1. Hi Jordyn,
      Thanks so much for giving this recipe a try! Did you open the oven at all while baking? That will cause the dutch baby to not puff. Let me know how I can help! xx

  12. I made this for moms day and it is beautiful and delicious
    Once again,thanks for ALL of your recipes

    1. Hi Emily,
      Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT