Lemon-Blueberry Dutch Baby
An easy-to-prepare and eye-catching brunch option, this Dutch baby emerges from the oven golden and puffed, like a giant popover.Adapted from SaparitoKitchen.com
Ingredients
- 3 large eggs room temperature
- ½ cup whole milk room temperature
- ½ cup all purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon fresh lemon juice approximately ½ lemon
- pinch kosher salt
- 2 Tablespoons unsalted butter room temperature
- 1/2 cup (or more) blueberries fresh
- a dusting of powdered sugar
- lemon zest from 1/2 lemon
- 1/4 cup lemon curd or blueberry jam as topping optional
Instructions
- Preheat the oven to 425˚ F with a 10 inch cast iron skillet. An oven-safe skillet or round cake pan may substitute.
- Combine eggs, milk, flour, sugar, lemon juice and salt and beat well with a whisk until smooth. Scrape down the sides and make sure everything is well combined.
- Place butter in the preheated skillet. Return pan to the oven briefly until butter is just melted – careful not to overcook! Remove skillet from oven and tilt the pan so butter coats the entire bottom of the skillet.
- Pour the prepared batter into the skillet and return it to the oven to bake for 20-25 minutes, or until it is puffed up and golden brown.
- Remove Dutch baby from the oven and serve immediately topped with fresh blueberries, powdered sugar, and lemon zest. For a flavor boost, top with lemon curd or blueberry jam.
Video
Notes
Make sure the eggs, milk, and butter are at room temperature to provide for optimal mixing and maximum fluffiness!
Remember to preheat the pan in the oven. It needs to be very hot to create steam from the batter to puff up the Dutch baby.
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.
Instead of fresh blueberries, try fresh strawberries or raspberries. Whipped cream topping is tasty, too. Nutrition:
Per serving (1/4 of recipe, not including optional topping): Calories 211; Total Fat 11g; Sat Fat 5g; Cholesterol 158mg; Sodium 100mg; Potassium 127mg; Total Carb 21g; Fiber 1g; Total Sugars 8g; Added Sugars 4g; Protein 8g; Vit D 6%DV; Calcium 5%DV; Iron 7%DV; Vit B2 26% DV; Vit B12 24%DV; Selenium 33%DV.
Remember to preheat the pan in the oven. It needs to be very hot to create steam from the batter to puff up the Dutch baby.
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.
Instead of fresh blueberries, try fresh strawberries or raspberries. Whipped cream topping is tasty, too. Nutrition:
Per serving (1/4 of recipe, not including optional topping): Calories 211; Total Fat 11g; Sat Fat 5g; Cholesterol 158mg; Sodium 100mg; Potassium 127mg; Total Carb 21g; Fiber 1g; Total Sugars 8g; Added Sugars 4g; Protein 8g; Vit D 6%DV; Calcium 5%DV; Iron 7%DV; Vit B2 26% DV; Vit B12 24%DV; Selenium 33%DV.
Nutrition Facts
Lemon-Blueberry Dutch Baby
Amount per Serving
Calories
207.4
% Daily Value*
Fat
10.5
g
13
%
Saturated Fat
5.4
g
27
%
Sodium
66.2
mg
3
%
Potassium
138.7
mg
3
%
Carbohydrates
20.9
g
7
%
Fiber
1.1
g
4
%
Sugar
7.6
g
Protein
7.6
g
15
%
Vitamin A
442.8
µg
49
%
Vitamin C
2.9
mg
3
%
Vitamin D
1.2
µg
6
%
Vitamin K
6.4
µg
5
%
Calcium
64.3
mg
5
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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