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Blueberry Lemon Dutch Baby

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 4 tbsp butter divided in 2
  • ½ cup milk whole or 2%
  • ½ cup all-purpose flour
  • 4 eggs large
  • 3 tbsp granulated sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 lemon zest
  • 1 cup blueberries
  • confectioners sugar for dusting
  • maple syrup

Instructions
 

  • Place oven rack in middle position and preheat to 450℉.
  • Place a 9- or 10- inch cast iron skillet over low heat on stovetop while you prepare batter.
  • Mix 2 tbsp of melted butter, milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest and blend until smooth.
  • Place remaining 2 tbsp of butter into cast iron skillet. Turn up heat to medium-high. Let butter melt and add blueberries. Shake to coat blueberries in butter.
  • Immediately pour batter over the blueberries and transfer skillet to oven. Bake until the pancake is puffed and golden, about 15 minutes.
  • Remove pan from oven, and dust with confectioners sugar (optional). Serve immediately with optional maple syrup.

Notes

Cranberry Orange variation:
Substitute 1 ½ cups cranberries for blueberries, and zest of one orange for lemon.