As the days grow brighter and the air fills with the scent of blooming flowers, there’s something special about embracing the season with a light, fresh breakfast. Enter this Lemon Blueberry Dutch Baby—a beautifully puffed, golden skillet pancake that’s crisp on the edges, custardy in the center, and bursting with bright citrus and juicy berries. It’s the ultimate combination of elegance and ease, making it perfect for weekend brunches or even a quick weekday treat.
Why You’ll Love This Dutch Baby
Simple Ingredients, Stunning Results – Made with pantry staples like eggs, flour, and milk, yet it delivers a bakery-worthy dish.
No Babysitting Required – Unlike traditional pancakes, you pop it in the oven and let the magic happen.
Versatile & Customizable – Swap blueberries for raspberries, strawberries, or even a dusting of powdered sugar and honey.
Ingredients
6 large eggs
1 cup all-purpose flour
1 cup whole milk
1 tablespoon sugar
1 tablespoon vanilla extract
Zest of 1 lemon
pinch of salt
3 tablespoons butter
1 cup frozen blueberries (I prefer using WILD BLUEBERRIES)
Powdered sugar, for dusting
Fresh lemon juice and/or maple syrup, for serving (if desired)
How to Make It
Preheat & Prep – Preheat your oven to 450°F. .
Mix the Batter – Combine eggs & flour first and mix up. When wisking the flour and eggs first I find you get a much smoother batter consistency avoiding clumps and allowing you to skip having to dirty a blender. Next add milk, sugar, vanilla, lemon zest, and salt. Blend until smooth. Let the batter rest for a few minutes while the oven heats.
Melt Butter & Pour – Place the butter in your cast iron and place cast iron in the oven until butter has melted. Keep an eye on your butter to be sure the butter does not burn. Once your butter is melted pull your cast iron our of the oven carefully and pour your blueberries on top of the butter then evenly distribute them at the bottom of the cast iron. Pour your batter on top of butter and blueberries.
Bake to Perfection – Return to the oven and bake for 15-20 minutes, or until puffed and golden brown.
Serve & Enjoy – Dust with powdered sugar, squeeze fresh lemon juice over the top, and/or maple syrup & serve immediately.
Pro Tips for a Flawless Dutch Baby
Don’t Open the Oven – Keeping the heat consistent ensures the perfect rise.
Serve Immediately – Dutch babies deflate quickly, so gather everyone around before pulling it from the oven!
This Lemon Blueberry Dutch Baby is the kind of recipe that feels special without requiring extra effort—a perfect reflection of spring’s effortless beauty. Serve it with a cup of coffee or tea, some bacon or sausage and savor the simplicity of a morning well-spent.
What’s your favorite way to enjoy a Dutch baby? Let me know in the comments!
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