There’s nothing quite like the magic of a Dutch baby — that dramatic puff, the tender custardy center, and the slightly crisp edges. This version brings together juicy blueberries and fresh lemon for a burst of brightness, topped with a soft and tangy homemade lemon whipped cream. Whether you’re serving it for brunch or dessert, it’s sure to steal the show.
For the Dutch Baby
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 lemon
4 tablespoons salted butter
1 cup fresh blueberries
For the Lemon Whipped Cream
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar (or to taste)
Juice and zest of 1 lemon
Optional for Serving
Extra fresh blueberries
Extra lemon zest
Powdered sugar, for dusting
Pure maple syrup
Make the Lemon Whipped Cream
In a medium bowl, combine the heavy whipping cream, powdered sugar, lemon juice, and lemon zest.
Using a hand mixer or Nutri Bullet, whip until soft peaks form. Be careful not to overwhip.
Refrigerate until ready to serve.
Make the Dutch Baby
Preheat your oven to 425°F and position the rack in the middle.
Place a 10-inch oven-safe skillet (cast iron preferred) on the flame of a gas burner and preheat until very hot. If you don’t have a gas cooktop, put your skillet in the oven to preheat.
In a blender or mixing bowl, combine eggs, milk, flour, sugar, salt, vanilla extract, and lemon zest. Blend for about 30 seconds until smooth.
When the pan is smoking hot, turn off the heat (or remove it from the oven) and add the butter. It will bubble and go brown almost immediately.
Pour in the pancake batter straight away, scatter the blueberries evenly over the top, and place the skillet in the oven.
Bake for 15–18 minutes, or until puffed and golden brown.
Serve
Dust with powdered sugar and garnish with lemon whipped cream, extra blueberries, and lemon zest if desired. Drizzle with maple syrup. 😋
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Servings: 2–4 servings
