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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
    So good and super simple to make! First time making a Dutch baby and it turned out perfectly. 2/3 of my kiddos approved, so I’ll call it a win 😉

    1. Hey Suzanne,
      Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT

  2. I have made a lot of dutch babies in my kitchen… like a LOT. This is by far my family’s favourite. There is just something about the zest of lemon paired with blueberries. Best part it that is whips up fast with ingredients we already have on hand. We even keep a bag of blueberries in the freezer just for making this delicious breakfast.

    1. Hi Brandy,
      Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT

  3. 5 stars
    This is my favorite breakfast recipe! Everyone loves it and it is so easy to make. I am 7/7 and they all turn out perfectly. It’s not too sweet and so impressive when it comes out of the oven!

    1. Hey Lindsay,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

    2. Hi Tieghan!
      Thanks for sharing this delicious recipe. It was a huge hit here and a great solution for some of the 10lbs of Maine blueberries we picked last week. Like another poster I used raspberry jam and I wonder if that’s why mine didn’t fluff up with the beautiful texture yours did. I’m tempted to add baking powder next time. Any thoughts on how to get it fluffy like yours?

      1. Hey Beth! Thank you so much for trying out the recipe! You could add baking powder if you’re wanting it to fluff up more! xT

    1. Hi Michelle,
      Sure, that would be okay for you to do! Let me know if you give this recipe a try, I hope it turns out well for you! xx

  4. 5 stars
    Such great flavors! I substituted 1/2c almond milk and 1/4c pure lemon juice for the whole milk and it was amazing. Topped with powdered sugar and ricotta cheese too.

    1. Hi Sara,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉

      1. Hi Ashley,
        You should be able to use gluten free flour and a dairy free milk:) Let me know if you give this recipe a try, I hope it’s delish! xx

  5. 5 stars
    Fabulous ~ like a light and airy crepe-ie pancake! I have a 12” skillet and will check on it at around 13 minutes next time as my edges overly browned-burned at 15 minutes but rest was great!

    1. Hey Steph,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx

  6. 5 stars
    Omg this is so good! I only had a 9” skillet and I used raspberry jam, but it turned out so good and custard-y. My toddler loved it too. I can’t wait ti make it again!

    1. Thanks so much Devon!! Love to hear that this recipe was enjoyed, thanks a lot for making it! xT

    1. Hi Dawn,
      So sorry, you are going to need an oven safe skillet to make this recipe:) Please let me know if I can help in any other way! xT

      1. FYI, I just made this in a ceramic baking dish, and I’ve also made them in regular non stick metal pans, and they always come out great. (Tricky part is finding the right pan size.) This recipe is so delicious and I can’t stop eating it 🙂

    2. We used to make Swedish “oven pancakes” – which are nearly identical in every way, except, it was baked in a glass 9×13 dish with the butter smeared all over it. I like the cast iron addition here, as it gets the bottom seriously crispy.

  7. 5 stars
    I liked this recipe. It was delicious!
    I wish I’d been patient enough to let my eggs come to room temperature. I did not have blueberry jam, and I loved the lemon and blueberry flavors. I might add some Splenda to the batter next time.

    1. Hi Jeanne,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)

  8. Hi Tieghan,

    I made this recipe this morning, It was delicious!!!
    I added more blueberries, but maybe too many. It was a little flat.
    Is it suppose to be a 1/4 cup of blueberries?
    If I add too many blueberries will it not puff up like it should?

    Thank you –

    1. Hi Lisa,
      Thanks for trying this recipe!! Yes, the recipe calls for 1/4 cup of blueberries. I wouldn’t add much more than that otherwise it will weigh the batter down:) Were all of your ingredients at room temp? xx

    1. Hi Laura,
      Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT

  9. Can you make this with oat milk? We don’t have whole milk and really want to make this for breakfast. Thanks!

    1. Hi Lauren,
      Yes, oat milk will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT