Step-by-step instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet or an ovenproof skillet inside to heat up.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, lemon zest, lemon juice, and salt. Blend everything until the mixture is smooth and frothy—this should take about 30 seconds.
- Carefully remove the hot skillet from the oven. Add in the unsalted butter and swirl it around until melted and evenly coating the bottom and sides.
- Pour the batter into the skillet, then scatter blueberries evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the Dutch Baby is puffed, golden brown, and set in the center.
- Once finished, remove it from the oven and dust with powdered sugar before serving. For best results, enjoy immediately while it’s still puffed!
Best ways to enjoy it
The key to serving a Blueberry Lemon Dutch Baby perfectly lies in the presentation. Dusting it with powdered sugar creates an elegant touch. To elevate your meal, consider serving it with a side of whipped cream or a dollop of Greek yogurt for creaminess. Fresh mint leaves can add a beautiful green contrast, and a drizzle of maple syrup or honey is always a good idea. Pairing it with crispy bacon or fresh fruit makes for a balanced meal.
Storage and reheating tips
If you find yourself with leftovers (which is unlikely given how tasty this dish is), store the Dutch Baby in an airtight container in the fridge. It will keep well for about 2-3 days. When you’re ready to enjoy it again, gently reheat it in the oven at 350°F (175°C) for about 10 minutes. You can also reheat single slices in the microwave, but be mindful not to overdo it to avoid a chewy texture.
Helpful cooking tips
- For an extra light and fluffy Dutch Baby, make sure not to overmix the batter; a few lumps are totally okay!
- Let your batter rest for a few minutes before pouring it into the skillet. This helps improve the texture.
- If you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Creative twists
Don’t be afraid to get creative with your Blueberry Lemon Dutch Baby! Try mixing in other seasonal fruits such as peaches or cherries. Alternatively, swap out the lemon for orange zest for a different citrus flavor. For a decadent twist, consider adding chocolate chips or a sprinkle of almond flour to the batter.
Common questions
How long does it take to prepare this Dutch Baby?
From start to finish, you can have this delicious dish ready in about 30 minutes.
Can I substitute the eggs in this recipe?
Yes! You can use flax eggs or applesauce as a substitute for vegan versions. One egg can be replaced with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
Is it safe to store leftovers?
Absolutely! Just ensure that the Dutch Baby is cooled before storing in an airtight container in the fridge for 2-3 days. Always reheat thoroughly before consuming.
