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Blueberry Lemon Dutch Baby

Blueberry Lemon Dutch Baby

DeShawn Mitchell
A delightful, fluffy pancake baked in a skillet, bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast, brunch, or a sweet dinner treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 Large Eggs Room temperature
  • 0.5 cup All-Purpose Flour
  • 0.5 cup Whole Milk Room temperature
  • 2 tablespoons Sugar
  • 1 pinch Nutmeg
  • 1 Lemon Zest and juice
  • 1 cup Blueberries Fresh or frozen
  • 2 tablespoons Butter For skillet

Instructions
 

  • Preheat oven to 425°F (220°C) and place a cast iron skillet inside to heat.
  • In a blender or with a whisk, combine eggs, flour, milk, sugar, nutmeg, lemon zest, and lemon juice until smooth.
  • Carefully remove the hot skillet from the oven, add butter, and swirl to coat the pan.
  • Pour the batter into the skillet and sprinkle blueberries evenly over the top.
  • Bake for 15-20 minutes until puffed and golden brown.
  • Remove from oven, let it cool slightly, and serve with desired toppings.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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