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This Lemon Dutch Baby with Blueberries is a fresh twist on the classic German pancake-crispy on the edges, soft and custardy in the center, and bursting with bright citrus flavor.
It's one of my favorite easy weekend breakfasts that feels fancy but takes just minutes to prep. Baked in a hot skillet until puffed and golden, it's topped with powdered sugar, fresh blueberries, and lemon zest for a brunch-worthy dish that's as beautiful as it is delicious.
This recipe has been adapted from my favorite Dutch Baby recipe from the New York Times. The lemon dutch baby is great to serve alongside Banana Bread or freshly baked Cheddar and Chive Biscuits. If you want to try a savory version, add my Cheddar Herb Dutch Baby to your breakfast plans this weekend!
Whether you're making it for holiday mornings or just a cozy Saturday at home, this lemon Dutch baby is a fun and fuss-free way to mix up your pancake routine.
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Ingredients You'll Need for this Recipe
- Eggs, Milk, and Butter - One of the secrets to making a beautifully fluffy Dutch baby is to make sure your ingredients are room temperature. Let the eggs, milk, and butter sit out for a bit to help them mix and puff up properly in the pan.
- Blueberries - I love topping this lemon-flavored Dutch baby with fresh blueberries; however, it would also be great with fresh raspberries or strawberries too. If you have an abundance of fresh blueberries, make sure to grab the ingredients for my Blueberry Streusel Muffins and Blueberry Crostata recipes!
Variations to Try
- Flavor - Replace the lemon juice and lemon extract with 1 teaspoon of vanilla extract for a more neutral flavor that can be paired with almost any topping. Try chocolate chips, sautéed apples, crispy bacon, maple syrup or your favorite jam.
- Toppings - Whipped cream, lemon curd, or blueberry jam would be other great toppings for this lemon Dutch baby.
How to Make a Lemon Flavored Dutch Baby
Make the Batter - First, preheat the oven with the cast iron skillet inside to get it nice and hot. Combine the eggs, milk, flour, sugar, lemon juice, lemon extract, and salt in a blender and blend until smooth. Make sure to scrape down the sides and blend again so everything is well combined.
Melt the Butter - Next, add the butter to the cast iron skillet in the oven and let it melt completely. Make sure the butter covers the entire bottom of the skillet.
Cook the Batter - Pour the batter into the hot pan with the butter and return it to the oven. Let the dutch baby cook for about 20-25 minutes or until it's puffed up and golden brown.
Garnish and Enjoy! - Serve the freshly baked lemon dutch baby immediately, topped with powdered sugar, lemon zest, and fresh blueberries.
The Skillet I Use
I always use my 10.25-inch Lodge skillet-it gets the perfect puff every time.
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Amanda's Expert Tips
- Room Temperature - Bring your eggs, milk, and butter to room temperature before mixing. It will make the batter easy to come together, and your Dutch baby will be super fluffy!
- Preheat - Don't forget to preheat the pan in the oven. It needs to be super hot to create steam when you pour the batter into the pan. That steam will help puff up these German pancakes.
- Serving - The dutch baby will start to deflate after removing it from the oven, so it's best to serve it hot and fresh out of the oven.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🍳 More breakfast recipes
If you loved this lemon dutch baby with fresh blueberries recipe, check out these other fun breakfast ideas that I know you will love too!
- Strawberry Biscuits - Also made in a cast iron skillet with fresh strawberries!
- Maple and Bacon Sweet Rolls - Bacon... need to say more?!
- Italian Strata with Cheese and Sausage - Make overnight, so it's perfect for guests and holiday brunches.
- Breakfast Pizza with Ricotta - Pizza for breakfast? Yes, please!
Recipe
Blueberry Lemon Dutch Baby
Equipment
Ingredients
- 3 large eggs, room temperature
- ½ cup whole milk, room temperature
- ½ cup all purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoons fresh lemon juice, approximately ½ lemon
- ¼ teaspoon lemon extract
- pinch kosher salt
- 3 Tablespoons unsalted butter, room temperature
- fresh blueberries, for garnish
- powdered sugar, for garnish
- lemon zest, for garnish
Instructions
- Preheat the oven to 425˚F with the 10-inch cast iron skillet inside.
- In a blender or food processor, combine the eggs, milk, flour, sugar, lemon juice, lemon extract, and salt and blend until smooth. Scrape down the sides and continue blending until combined.
- Add the butter to the skillet in the oven and allow it to melt.
- Take the skillet out of the oven, swirl the butter around to coat the bottom and pour the batter in. Return it to the oven to bake for 20-25 minutes, or until it is puffed up and golden brown.
- Remove the dutch baby from the oven and serve immediately, garnished with the fresh blueberries, powdered sugar, and lemon zest.
Notes
- Fruit - Instead of fresh blueberries, fresh strawberries or raspberries would also be good.
- Toppings - Whipped cream, lemon curd or blueberry jam would be other great toppings for this lemon dutch baby.
- Flavor - Replace the lemon juice and lemon extract with 1 teaspoon of vanilla extract for a more neutral flavor that can be paired with almost any topping. Try chocolate chips, sautéed apples, crispy bacon, maple syrup or jam.
- Skillet - Instead of a cast iron skillet, use an oven-safe skillet, a cake pan, or a ceramic baking/casserole dish.
DebbieMW
Terrific Dutch Baby recipe (we enjoy Dutch Babies). Thanks. Super Easy & Delicious. I skipped the lemon extract and doubled the lemon juice (we are partial to the lemony taste of DB's). I also took one of the commentor's advice and just used the bowl to thoroughly whisk/mix all the ingredients. Used a 12-inch cast iron so it was done in a less than 20 minutes. My husband prefers this thinner version. I prefer as the recipe intended so next time will use a 10-inch.
Amanda
Thanks Debbie, I'm so glad you guys enjoyed it!