Quick and Easy Blueberry Lemon Dutch Baby : The Ultimate Family Comfort Food

This delicious Quick and Easy Blueberry Lemon Dutch Baby comes together in about 25 minutes and is baked all in one pan for a quick and easy breakfast that your family will love! You can easily switch up the fillings based on what you have on hand or feel like that day. It’s a great way to clean out the fridge and whip up something that feels special without much fuss!

Ingredients Breakdown

Let’s dive into what you’ll need for this dreamy Dutch Baby:

• 3 large eggs: These are the backbone of our dish, giving it that fluffy, airy texture.
• 3/4 cup milk: Whole milk works best for that creaminess, but you can also use almond or oat milk as a dairy-free option!
• 3/4 cup all-purpose flour: Keep it simple with plain flour, but if you’re feeling adventurous, whole wheat flour can add a nutty flavor.
• 1/4 cup sugar: Just the right amount to balance the tartness of the lemon and the blueberries.
• 1 teaspoon vanilla extract: This little addition brings a warm richness that takes everything up a notch.
• 1 tablespoon lemon zest: Bright, fresh, and just so fragrant lemon zest is a game-changer in this recipe!
• 4 tablespoons unsalted butter: Because butter makes everything better, am I right?
• 1 cup fresh blueberries: These juicy little gems add color and burst with flavor. Feel free to switch them out for other berries if you’re in the mood!
• Powdered sugar for dusting: A light sprinkle makes everything feel festive and pretty.
• Lemon wedges for serving: Adds a nice touch for some extra zing when you’re digging in.

How to Make This Quick and Easy Blueberry Lemon Dutch Baby

1. Preheat your oven to 425°F (220°C). Get that heat going so you can achieve a beautifully puffed Dutch Baby.

2. In a large mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and lemon zest until smooth. Make sure there are no lumps, silky is the goal here!

3. In a large oven-safe skillet (I use a cast-iron for that even heat), melt the unsalted butter over medium heat. As it melts, breathe in that buttery goodness, can you smell it already?

4. Pour the batter into the skillet over the melted butter, and then sprinkle the blueberries on top. It’s all about that visual appeal, right?

5. Bake in the preheated oven for 20-25 minutes, until it’s puffed up and golden brown. You’ll want to keep an eye on it watching the magic happen is part of the fun!

6. Finally, dust with powdered sugar and serve warm with lemon wedges. I almost always squeeze a little lemon juice on mine for that extra brightness.

Why I Love This Recipe

This is my go-to recipe when I want to impress my family but don’t have much time to spend in the kitchen. It’s seriously comfort food at its best! I’m a real sucker for anything with lemon and blueberries, there’s just something about that combo that feels so bright and summery, right? The best part is, you can use whatever you’ve got on hand. Have some leftover strawberries? Toss ‘em in! Or any other fruit for that matter!

If you loved this Dutch Baby, be sure to check out my Easy Mediterranean Brunch Board, my Easy Lemon Dump Cake, or my Perfect Pumpkin Pie!

Why This Recipe Works

Quick & Easy

This Dutch Baby comes together in under 30 minutes. Who doesn’t love a recipe that is quick, easy, and is packed with tons of flavor?!

One Pan Wonder

Minimal cleanup is a dream come true! Everything happens in that one skillet, making it perfect for busy weeknights or lazy weekend brunches.

Comfort Food

Every bite of this fluffy Dutch Baby is packed with comfort, giving you that warm, cozy feeling that we all love.

Customizable

The beauty of this recipe is that it’s super customizable. Don’t have blueberries? No problem! Try adding in raspberries, peaches, or even chocolate chips, the sky’s the limit!

Crowd Pleaser

And the best part is it’s a crowd-pleaser! Your kids and even your pickiest eaters will gobble this up like there’s no tomorrow!

Serving & Storage

What to Serve with This

This Dutch Baby is perfect on its own but pairs beautifully with fresh fruit, Greek yogurt, or a drizzle of maple syrup. You can also serve it with a little whipped cream or even a dollop of mascarpone cheese. Yum!

Keeping Leftovers Fresh

If you have any leftovers (which is rare in my house), it will keep in the refrigerator for up to 2 days. Just be sure to let it cool completely before wrapping it up.

Reheating Instructions

To reheat, place it in a preheated oven at 350°F for about 10 minutes or until warmed through. Microwaving is also an option, but it can get a little soggy, so I prefer the oven method.

Freezer Friendly?

This meal is not ideal for freezing because it won’t retain its lovely fluffy texture, but it truly is best enjoyed fresh out of the oven!

Final Thoughts

Just thinking about making this recipe is making me smile! Food really does bring everyone together, doesn’t it? So, the next time you need something quick, comforting, and delicious give this Quick and Easy Blueberry Lemon Dutch Baby a try! I know you’ll fall in love with it just like I did!

Happy cooking, friends!

Feel free to share your experiences with this recipe in the comments! Happy cooking!

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