Description
A delicious Blueberry Lemon Dutch Baby that comes together in 25 minutes! A crowd-pleaser perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 3/4 cup whole milk (or dairy-free milk)
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
- 1 cup fresh blueberries
- Powdered sugar for dusting
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and lemon zest until smooth.
- In a large oven-safe skillet, melt the unsalted butter over medium heat.
- Pour the batter into the skillet over the melted butter and sprinkle the blueberries on top.
- Bake in the preheated oven for 20-25 minutes until puffed up and golden brown.
- Dust with powdered sugar and serve warm with lemon wedges.
Notes
This Dutch Baby is very customizable; feel free to replace blueberries with other fruits as desired. Pairs well with fresh fruit, Greek yogurt, or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg