Easy Blueberry Lemon Dutch Baby
This dramatically puffed blueberry lemon Dutch baby features browned butter and sweet-tart berries for a show-stopping weekend brunch that is surprisingly simple to make.
Equipment
- 9-inch or 10-inch cast iron skillet
- Blender
Ingredients
- 4 tablespoons butter, divided
- 125 g whole or 2% milk
- 64 g all-purpose flour
- 4 large eggs
- 43 g granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 whole lemon zest
- 154 g blueberries
- 2 tablespoons confectioners sugar for dusting
Instructions
Heat the oven and warm the pan
- Set a rack in the middle of the oven and preheat to 450°F. Put a 9- or 10-inch cast iron skillet on the stovetop over low heat, and let it warm gently while you make the batter. You want it cozy, not smoking.
Build a fragrant blender batter
- Melt two tablespoons of the butter in a small skillet until just liquid and glossy, then pour it into a blender.
- Rub the lemon zest into the granulated sugar with your fingertips until the sugar feels slightly damp and smells intensely citrusy, like lemon drop candy.
- Add the lemon-sugar to the blender along with the milk, flour, eggs, vanilla, and salt. Blend until the batter looks completely smooth and a little foamy on top. That foam is your future puff, and this step is what keeps the custardy texture lump-free.
Brown the butter, add berries, then bake
- Add the remaining 2 tablespoons of butter to the cast iron skillet and turn the heat to medium-high. Let it melt and keep going until it turns golden-brown and smells nutty, like toasted hazelnuts.
- Toss in the fresh blueberries, then give the skillet a quick shake so they are coated and evenly scattered.
- Immediately pour the blender batter right over the berries, then transfer the skillet to the oven. Bake for 15 minutes, until the Dutch baby is dramatically puffed with bronzed edges and a custardy-looking center.
Finish and serve while it is lofty
- Pull the skillet from the oven and dust with confectioners sugar. Slice right away and serve immediately. Maple syrup is the classic move, and it is especially good when it melts into those lemony pockets.
Notes
Room Temperature Ingredients: Bring your milk and eggs to room temperature before blending to achieve maximum lift and a taller puff.
High Altitude Baking: If cooking at high elevation (like 6,000 ft), add a fifth egg to maintain structure and rise.
Using Frozen Berries: If using frozen blueberries, thaw them first and pat them very dry before adding to the skillet so they do not lower the batter temperature and inhibit the rise.
Do Not Peek: Avoid opening the oven door during the first 10 minutes of baking to prevent steam from escaping and causing premature deflation.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 8gCholesterol: 195mgSodium: 220mgPotassium: 120mgFiber: 1.5gSugar: 16gVitamin A: 450IUVitamin C: 5mgCalcium: 60mgIron: 1.5mg
Tried this recipe?Let us know how it was!