Blueberry Lemon Dutch Baby

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A Dutch Baby is one of my favorite weekend breakfasts. It feels special without being a lot of work or taking a lot of time. Plus, it’s a total stunner! It’s impressive without any fuss. I mean, the batter gets mixed up in seconds with some help from an immersion blender (or regular blender), and it comes out of the oven all puffed and golden, with crisp edges and a custardy center. So much drama!

I love serving them simply with wedges of lemon for squeezing and granulated sugar, or maple syrup for the husband, but every once in a while I like to mix up a quick and fruity sauce to make this breakfast even more special. This Dutch Babe keeps the classic lemon flavor in tact but dresses it up with vibrant blueberries and softly whipped cream. It’s a great combo and the sauce can be made in the 20 minutes that it takes this oven pancake to bake. Breakfast for the win!

 

Blueberry Lemon Dutch Baby

Adapted from The Cast Iron Skillet Cookbook

Serves 2-4

2 tablespoons unsalted butter

4 eggs

2/3 cup flour

2/3 cup milk

zest from 1/2 lemon

1/2 teaspoon vanilla extract

For the blueberry topping:

1 cup blueberries, frozen is fine

2 teaspoons lemon juice

zest of 1/2 lemon

3-4 tablespoons sugar

Place a 10-12 inch cast iron skillet in the oven and heat to 425˚F.

In a mixing bowl or a blender combine the eggs, flour, milk, zest, and vanilla. Using an immersion blender (or just the using a blender) blend until everything is smooth and just combined, but not foamy. Place the butter into the preheated cast iron skillet and swirl to melt. Once the butter is melted pour in the batter all at once and place in the hot oven. Bake for about 20 minutes, until the Dutch Baby is puffed and golden.

While the Dutch Baby bakes make the blueberry topping. In a sauce a saucepan combine all of the ingredients and heat over medium until the berries release their juices, begin to bubble, and become tender. Top the Dutch Baby with the sauce and some softly whipped cream.

The Cast Iron Skillet Cookbook was complimentary provided to me by the publisher. However, I was not compensated for this post and as always, all opinions are my own.

  1. I love this! I have a friend who has a lemon tree in her backyard and they are just starting to come ripe so I’ve been on the lookout for lemony ideas. I’ve never tried a dutch baby but I also love that it’s an excuse to use my much neglected cast iron skillet!

  2. The first time I made a dutch baby, I was surprised to find out how easy it was! I totally agree with you on the wow factor. Hope you’re enjoying being back on the Best Coast :) hehehe

  3. I grew up on dutch babies, so they will always be one of my favorite foods. The combo of blueberries and lemon sounds so refreshing and is the perfect light toping for these! YUM!

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  7. Oh my gah!!!! I love the Dutch baby!!!! Sometimes I order one from the original house of pancakes and it’s unreal. I can’t wait to make this.

  8. This is gorgeous! My mom used to make these for special occasions when I was growing up, so I’ve always had a soft spot in my heart for them and felt they were a little fancy. We never had a homemade blueberry sauce, though! Love it.

  9. About 20 years ago I was working in a pharmacy that had a copy machine, and a little old lady hobbled in with a much-creased and food-stained piece of paper she wanted to make copies of. While I assisted her she raved about this hand-written recipe for Dutch Babies that her children wanted copies of. I blurted out “So do I!” and she graciously added one copy to her order to give to me. I’ve been using that recipe ever since and my kids and I just love them. We’ve always just topped them with lemon juice and powdered sugar, but blueberries and whipped cream — why didn’t I think of that?

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  12. I swear this recipe looks like heaven. I’m going to have to come and visit your photos to get my fix until I finally get around to making it for myself! Thanks for sharing your beautiful photography and great dishes!

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