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Hungry Girl Por Vida

Blueberry Lemon Dutch Baby

February 6, 2014 by Leave a Comment

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!

[recipe]

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. [/recipe]

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.

More from my site

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Filed Under: breakfast, brunch, pancakes, waffles Tagged With: baked pancake, blueberry, breakfast, brunch, Dutch baby, lemon, whipped cream

Previous Post: « Mini Pizza Pancakes and BLT Breakfast Pizza
Next Post: Valentine Sprinkle Cupcakes »

Reader Interactions

Comments

  1. Nicole

    February 6, 2014 at 10:05 am

    I love Dutch babies for all of the same reasons! A blueberry lemon version is an excellent idea. So pretty, too!

    Reply
    • cindy

      February 6, 2014 at 1:53 pm

      They’re so easy to love!

      Reply
  2. Erika

    February 6, 2014 at 10:44 am

    Dutch Dutch Baby.. I love them but have never made one. I’m all over that Blueberry topping.. I could probs just eat that with a spoon.

    Reply
    • cindy

      February 6, 2014 at 1:53 pm

      I maybe did eat some with a spoon…for science!

      Reply
  3. Amanda @ Once Upon a Recipe

    February 6, 2014 at 10:45 am

    Is it a crime that I’ve never made or eaten a dutch baby? It’s totally a crime, isn’t it? ‘Cause it looks SO good! Especially with that pop of lemon and the blueberry topping!

    Reply
    • cindy

      February 6, 2014 at 1:52 pm

      Oh, you definitely need a Dutch Baby in your life!

      Reply
  4. Nicole ~ Cooking for Keeps

    February 6, 2014 at 11:13 am

    Definitely a stunner! So gorgeous!!

    Reply
    • cindy

      February 6, 2014 at 1:52 pm

      Thanks, Nicole!

      Reply
  5. Jess @ Flying on Jess Fuel

    February 6, 2014 at 11:50 am

    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!

    Reply
    • cindy

      February 6, 2014 at 1:52 pm

      it’s a great excuse to bust out that skillet and some fresh lemons!

      Reply
  6. Kasey

    February 6, 2014 at 1:32 pm

    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

    Reply
    • cindy

      February 6, 2014 at 1:51 pm

      It really IS the Best Coast. I am so happy to be back!

      Reply
  7. Stephanie @ Girl Versus Dough

    February 6, 2014 at 2:46 pm

    This Dutch babe is such a hottie! Lemons and blueberries, YUMS.

    Reply
    • cindy

      February 6, 2014 at 5:59 pm

      Thanks, girl!

      Reply
  8. Sarah | The Sugar Hit

    February 6, 2014 at 4:10 pm

    Oh woman! Talk about DUTCH BABES. These photos are stunning! Killer, KILLER work. I’m desperate for a dutch baby now.

    Reply
    • cindy

      February 6, 2014 at 5:51 pm

      Total babe! Thanks, girl! You just need a Dutch Babe in your life!

      Reply
  9. Katrina @ Warm Vanilla Sugar

    February 6, 2014 at 6:21 pm

    This is such an awesome breakfast idea!! LOVE!

    Reply
    • cindy

      February 6, 2014 at 6:34 pm

      Thanks, Katrina!

      Reply
  10. Tieghan

    February 6, 2014 at 8:54 pm

    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!

    Reply
    • cindy

      February 6, 2014 at 9:17 pm

      That must have been a delicious childhood, Tieghan!

      Reply
  11. Laura Dembowski

    February 7, 2014 at 5:33 am

    This is a stunner for sure! I’d love it any day for breakfast.

    Reply
  12. Coty and Mariah@quirksandtwists

    February 8, 2014 at 6:52 pm

    This looks wonderful! Great for the weekend!

    Reply
  13. Amanda

    February 9, 2014 at 8:31 am

    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.

    Reply
  14. Elizabeth @ SugarHero.com

    February 9, 2014 at 10:23 pm

    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.

    Reply
  15. Christina

    February 10, 2014 at 10:10 pm

    Will it work the same if I use an oven proof sauce pan?? Don’t have a cast iron skillet 🙁

    Reply
    • cindy

      February 11, 2014 at 9:17 am

      I would use a wide ovenproof skillet, or even a pie plate. A sauce pan would be too narrow and deep, I think.

      Reply
  16. Heather

    February 12, 2014 at 9:23 am

    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?

    Reply
  17. Natasha @ The Cake Merchant

    February 13, 2014 at 1:16 pm

    I’ve never made or eaten a Dutch baby, but I’m a sucker for anything made in a cast iron skillet. Love the blueberry and lemon combo, too!

    Reply
  18. Stephanie

    February 13, 2014 at 8:34 pm

    I’ve never made or even tried a dutch baby before. I must correct this! pinned the recipe for later

    Reply
  19. Greta

    April 9, 2014 at 12:03 pm

    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!

    Reply
    • cindy

      April 9, 2014 at 12:21 pm

      Thanks Greta!

      Reply
  20. Beka

    July 23, 2014 at 7:29 am

    Thank you so much for this recipe! You have no idea how many times I’ve made it =-)

    I also cut the recipe in half and it is a perfect breakfast for 1 or 2.

    Reply
    • cindy

      July 23, 2014 at 7:53 am

      I am so glad to hear that!! Thanks, Beka!

      Reply

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