Blueberry Lemon Dutch Baby
Introduction
The Blueberry Lemon Dutch Baby is a delicious and fluffy pancake-like dish that’s perfect for breakfast or brunch. It’s easy to make and brings a bright, fresh flavor to your table. This dish is sure to impress your family and friends!
Why Make This Recipe
You should make this Blueberry Lemon Dutch Baby because it’s quick, simple, and packed with flavor. It’s a fantastic way to use fresh blueberries and add a zesty twist with lemon. Plus, it looks stunning when it comes out of the oven puffed and golden, making it a delightful centerpiece for any meal.
How to Make Blueberry Lemon Dutch Baby
Ingredients:
- 3 large eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- Powdered sugar for dusting
- Lemon wedges for serving
Directions:
- Preheat the oven to 425°F (220°C). In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla, and salt until smooth. Stir in the lemon zest.
- In a large oven-safe skillet, melt the butter over medium heat, coating the bottom of the pan.
- Pour the batter into the skillet and sprinkle the blueberries evenly over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until it’s puffed and golden.
- Remove from the oven, dust with powdered sugar, and serve with lemon wedges.
How to Serve Blueberry Lemon Dutch Baby
Serve your Blueberry Lemon Dutch Baby right out of the oven for the best experience. Dust it with powdered sugar and add lemon wedges on the side for a fresh touch. It’s great on its own or with a dollop of whipped cream!
How to Store Blueberry Lemon Dutch Baby
If you have leftovers, allow the Dutch baby to cool completely. Store it in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in the oven for a few minutes.
Tips to Make Blueberry Lemon Dutch Baby
- Make sure to whisk the batter until smooth before pouring.
- Use room temperature eggs for better mixing.
- Add a bit more lemon zest for an extra zing if you love lemon flavors!
Variation
You can try different fruits such as strawberries, raspberries, or peaches in place of blueberries. Each fruit will give a unique flavor to your Dutch Baby!
FAQs
1. Can I use frozen blueberries?
Yes, you can! Just toss them with a little flour before adding them to the batter to prevent them from sinking.
2. Can I make this recipe dairy-free?
Absolutely! You can substitute the milk with almond milk or any nut milk of your choice, and use a dairy-free butter alternative.
3. How do I know when it’s done baking?
The Dutch Baby is done when it’s puffed up and golden brown around the edges. You can also gently shake the skillet; if it doesn’t jiggle too much in the middle, it’s ready!