Easy Lemon Blueberry Dutch Baby
This delightful Dutch baby pancake is bursting with zesty lemon and juicy blueberries, perfect for brunch!
Ingredients
Main Ingredients
- 3 large eggs large eggs
- 1 cup milk Use whole milk for richness.
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp lemon zest Fresh zest for maximum flavor.
- 1 cup blueberries Fresh or frozen will work.
- 2 tbsp unsalted butter Melted for pouring.
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together the eggs, milk, flour, sugar, and lemon zest until smooth.
- Melt the butter in a cast-iron skillet or oven-proof dish over medium heat.
- Once the butter is bubbly, pour the batter into the skillet and sprinkle the blueberries on top.
- Bake for about 20 minutes, until puffed and golden brown.
- Serve warm with a dusting of powdered sugar and extra berries if desired.
Notes
For an extra twist, add a splash of vanilla extract to the batter. Serve with whipped cream for a decadent touch!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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