Step-by-Step Instructions
Ready to bring this delicious dish to life? Follow these straightforward steps:
- Preheat your oven to 425°F (220°C) and place a 10-inch ovenproof skillet inside to heat up.
- In a blender, combine the eggs, milk, flour, sugar, salt, vanilla extract, and lemon zest. Blend until smooth—about 20 seconds will do the trick.
- Carefully take the hot skillet out of the oven and add the butter, swirling it around to coat the bottom.
- Immediately pour the batter into the skillet. Sprinkle the fresh blueberries over the top.
- Bake in the oven for 18-20 minutes, or until the Dutch baby puffs up and turns golden brown.
- Once baked, remove it from the oven. Allow it to cool slightly, then dust with powdered sugar and top with extra blueberries.
- Slice into wedges and serve warm to wow your guests!
Best Ways to Enjoy It
To elevate your presentation, serve your Blueberry Lemon Dutch Baby on a large platter, dusted with powdered sugar and vibrant blueberries scattered on top. Pair it with a dollop of whipped cream or a side of Greek yogurt for added creaminess. This dish goes perfectly with a hot cup of coffee or a glass of fresh-squeezed orange juice, making for a delightful breakfast spread.
Storage and Reheating Tips
If you happen to have leftovers (though it’s hard to imagine!), store your Blueberry Lemon Dutch Baby in an airtight container in the refrigerator for up to 2 days. Reheat slices in the microwave for a quick breakfast option. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Just make sure to let it cool completely first, as proper handling can prevent sogginess.
Helpful Cooking Tips
- Make sure your skillet is properly heated before adding the batter. This helps create that delicious puffiness.
- Fresh blueberries can be replaced with frozen ones in a pinch, but reduce the baking time slightly to prevent excess moisture.
- Lemon zest is key! Use fresh zest for a more pronounced flavor. If you don’t have lemons, try using orange zest for a sweeter twist.
Creative Twists
Looking to mix it up? Here are a few variations to consider:
- Add a splash of almond extract for a nutty flavor.
- Swap the blueberries for peaches or strawberries for a different seasonal take.
- Top with a drizzle of honey or maple syrup for an extra bit of sweetness.
FAQs
How long does it take to prepare this recipe?
Preparation takes about 10-15 minutes, while baking takes an additional 18-20 minutes.
Can I use non-dairy milk for this recipe?
Absolutely! Almond milk, oat milk, or any other non-dairy milk can be used as a substitute for whole milk.
How do I store the leftover Dutch baby?
Keep it in an airtight container in the fridge for up to 2 days, or freeze slices wrapped tightly for up to 2 months.
Embrace the delightful flavors of lemon and blueberry with this airy, buttery creation that brings a little magic to any table!
