Whip up this giant lemon blueberry Dutch baby studded with fresh berries that serves up to 6 people! Mix the batter in a blender, pour, and bake until golden.
Want more sweet breakfast recipes? Don’t miss this crepe recipe, Swedish pancakes, or Belgian waffles.
Blueberry Dutch Baby
This lemon blueberry Dutch baby recipe is a fun way to serve extra ordinary pancakes! Also referred to as German pancakes, these babies are baked in the oven until they puff up in the middle and deflate once you take them out.
Using a blender to mix the batter makes recipes like blender oatmeal pancakes and this blueberry Dutch baby so easy. Once you have your hollowed fluffy Dutch baby you can fill it with all the fresh fruit, powdered sugar, and syrup you want!
Why I Love This Recipe
- An easy blender recipe: No mixing bowls to clean up!
- A giant pancake: Just one serves up to 6 people.
Ingredients
Find the full printable recipe with specific measurements below.
- Butter: Use unsalted, otherwise it might be too salty with the added salt.
- Wet ingredients: Large eggs, milk, vanilla extract. Bring milk and eggs to room temperature.
- Dry ingredients: All-purpose flour, sugar, and salt.
- Lemon zest: You’ll need the zest of 2 lemons.
- Blueberries: Washed, picked over (stems removed), and fully dried.
Substitutions and Variations
This recipe for blueberry lemon Dutch baby is pretty flexible!
- Skip the lemon zest for a classic blueberry Dutch baby.
- Take an extra step with the butter and melt it to brown butter instead.
- Swap the blueberries with a different berry; strawberries, raspberries or blackberries. Frozen berries will work as well.
- Instead of fresh fruit, you can swirl a few spoonfuls of blueberry jam instead.
- For more lemon flavor, squirt some lemon juice into the batter.
How to Make Lemon Blueberry Dutch Baby
Preheat the oven and blend the eggs and milk for about 30 seconds. Add the flour, sugar, lemon zest, salt, and vanilla. Blend until smooth and let the batter sit for 10 minutes.
In a small bowl, rub lemon zest and sugar together until fragrant and then toss with the blueberries.
Melt butter in a 10-inch cast iron skillet, swirl around to coat surface then pour in batter and sprinkle with berries. Bake for 18-20 minutes until golden brown with crispy edges.
Pro Tips
- Do not overload the batter with too many mix-ins. You want to make sure nothing weighs it down as it tries to puff up.
- The skillet must be hot before adding the batter to get those nice crispy edges.
- If you do not have a cast iron pan we have successfully tested the recipe with a 9-inch pie plate.
- Fresh, room temperature eggs are what give this custard-like pancake its fantastic rise.
For Serving
Serve your lemon blueberry Dutch baby the same way you would a regular pancake. Top with things like maple syrup or buttermilk syrup and even more fresh blueberries.
Add a dusting of powdered sugar or a dollop of lemon curd. We also love cinnamon pancake syrup and homemade whipped cream to top it off.
More blueberry recipes to try include lemon blueberry muffins, blueberry pancakes and blueberry crepes.
More Pancake Recipes
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Lemon Blueberry Dutch Baby
Video
Ingredients
- 4 Tablespoons unsalted butter
- 3 large eggs , room temp
- ¾ cup milk , room temp
- ¾ cup all-purpose flour
- 3 Tablespoons granulated sugar , divided
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1-2 lemons , zested
- ¾ cup blueberries , washed and fully dried
Optional toppings: Powdered sugar, lemon curd, syrup, whipped cream
Instructions
- Preheat oven to 400°F.
- Combine the milk and eggs in a blender and blend for about 30 seconds. Then add in 3/4 cup flour, 2 Tablespoons sugar, 2 teaspoons lemon zest, 1/2 teaspoon salt and 1/2 teaspoon vanilla. Mix until smooth. Allow batter to sit about 10 minutes.
- Combine 1 Tablespoon of sugar and 2 teaspoons lemon zest. Rub the lemon zest into the sugar until fragrant. Then toss with the blueberries.
- Slice the butter into a 10-inch cast iron skillet (can also use 9" pie plate). Then place pan into the oven until melted (about 2 minutes). Pull out and swirl or brush the butter onto the edges of the pan.
- Pour batter over melted butter and sprinkle blueberries over top. Bake 18-20 mins, or until golden brown. Slice and serve warm with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
It’s more than just a pancake that requires no flipping! Yes, it’s oven-baked, but it’s got more of a custard-like base and when baked it rises and collapses in the middle leaving taller, crispy golden edges and a fluffy center.
Yes! You’ll need a bigger dish like a 9×13 casserole dish. Bake it for 5 minutes longer.
The batter can be prepared ahead of time and kept covered in the fridge until you’re ready to use it. Once baked, it’s best enjoyed right away.
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Categorized as: 30 Minute Meals, American, Breakfast, Easter, Nut-Free, Reader Favorites, Stovetop, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Big hit at my house!
Ours, too! Thanks for making!
This recipe for lemon blueberry Dutch baby is perfect! Made this for breakfast yesterday and topped it with maple syrup, we all loved it! The kids are raving about it!
that is what i like to hear………
Getting ready to make this Dutch Baby for the second time because it’s so, so delish! Love it so much.
So yummy with fresh blueberries and that hint of lemon makes everything pop!
Absolutely delicious! Turned out perfectly and while I did resist, I could have eaten the whole thing haha!