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Blueberry Dutch Baby Recipe

Blueberry Dutch Baby Recipe
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★★★★★

5 from 16 reviews

This Blueberry Dutch Baby is a fluffy, golden oven-baked pancake bursting with fresh blueberries and a hint of lemon zest. Perfect for a weekend brunch or elegant breakfast, it combines a tangy cooked blueberry compote with a light, custardy pancake base, finished with powdered sugar and maple syrup for the ultimate sweet treat.

Ingredients

Scale

Blueberry Compote

  • 1 pint fresh blueberries (about 2 cups, rinsed and patted dry)
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice

Batter

  • 3/4 cup all purpose flour (spooned and leveled)
  • 3/4 cup whole milk
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt or table salt
  • 1/2 teaspoon lemon zest (heaping teaspoon – zest of about 1/2 lemon)
  • 2 tablespoons unsalted butter (melted for batter)
  • 2 tablespoons granulated sugar (for batter)

For Cooking

  • 2 tablespoons unsalted butter (for skillet)

To Serve

  • Reserved 1/4 cup cooked blueberry mixture
  • Confectioners sugar
  • Maple syrup

Instructions

  1. Preheat Oven and Skillet: Preheat your oven to 400°F (200°C) and place a 9-inch or 10-inch cast iron skillet inside to heat up. This ensures the skillet is hot enough to give the Dutch baby its signature puff and crispy edges.
  2. Cook Blueberries: In a medium saucepan, combine the blueberries with 1 tablespoon of sugar and 1 teaspoon of lemon juice. Cook over medium heat, simmering for 7-8 minutes until the blueberries burst and the mixture thickens slightly. Remove 1/4 cup of this mixture for topping later and keep the rest warm in the pot.
  3. Prepare Batter: Meanwhile, melt 2 tablespoons of butter in a small bowl. In a blender, combine the melted butter, remaining 2 tablespoons sugar, flour, whole milk, eggs, vanilla extract, salt, and lemon zest. Blend for 20 seconds until smooth, then scrape down the sides and blend for an additional 10 seconds to ensure a smooth batter.
  4. Butter the Skillet: Carefully take the hot skillet out of the oven using oven mitts. Add the remaining 2 tablespoons of butter to the skillet and swirl it around until melted evenly over the bottom and sides.
  5. Combine Batter and Blueberries: Pour the blended batter into the buttered hot skillet. Spoon dollops of the cooked blueberry mixture from the pot on top, then gently use a knife to swirl the blueberries into the batter for a marbled effect.
  6. Bake the Dutch Baby: Return the skillet to the oven and bake for 18-22 minutes until the Dutch baby is generously puffed and the edges turn a beautiful golden brown.
  7. Serve: Let the Dutch Baby cool in the skillet for 3-5 minutes to settle. Slice and serve warm topped with the reserved cooked blueberries, a dusting of confectioners sugar, and drizzle with maple syrup for added sweetness.

Notes

  • Use a well-seasoned cast iron skillet for best results to prevent sticking and promote even baking.
  • You can substitute fresh blueberries with frozen if fresh are not available, just thaw and drain excess liquid before cooking.
  • The Dutch baby will deflate as it cools; enjoy it immediately for the best texture and presentation.
  • Feel free to add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
  • For a dairy-free option, substitute whole milk with almond or oat milk and use a dairy-free butter alternative.

Nutrition

Keywords: Blueberry Dutch Baby, Dutch Baby Pancake, Oven Pancake, Blueberry Pancake, Breakfast Recipe, Brunch Recipe, Baked Pancake

Find it online: https://leofoster.com/blueberry-dutch-baby-recipe/