Description
A fluffy and tangy Blueberry Lemon Dutch Baby pancake, baked to perfection with fresh blueberries, lemon zest, and a swirl of blueberry jam, creating a delightful breakfast or brunch treat served with butter and maple syrup.
Ingredients
Scale
Wet Ingredients
- 4 tablespoons salted butter, divided
- 4 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- 2-3 tablespoons blueberry jam
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
Fresh Ingredients
- 2-3 teaspoons lemon zest
- 1/4 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 450° F to ensure it is hot enough for the Dutch baby to puff up beautifully.
- Prepare Batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is smooth and free of any flour clumps. Then stir in the lemon zest, followed by the blueberry jam, swirling it gently into the batter to create a marbled effect.
- Cook Blueberries: Melt the remaining 2 tablespoons of butter in a 10-12 inch cast iron skillet over medium heat. Add the blueberries and cook for about 3 minutes, allowing the butter to brown around the berries and enhance the flavor.
- Bake: Pour the prepared batter over the browned blueberries in the hot skillet. Make sure to get all the jam off the sides of the blender into the skillet for extra flavor. Place the skillet in the center of the preheated oven and bake for 15 minutes without opening the oven door to avoid deflating the Dutch baby. Bake until puffed and golden on top.
- Serve: Once baked, remove the Dutch baby from the oven. Top it immediately with pats of butter and drizzle with maple syrup before serving hot. Enjoy this delightful breakfast treat!
Notes
- Use a well-seasoned cast iron skillet for best browning and even heat distribution.
- Ensure all ingredients like eggs and milk are at room temperature for a better rise.
- Do not open the oven during the first 15 minutes of baking to prevent the Dutch baby from collapsing.
- Adjust lemon zest and blueberry jam quantities to taste for more or less tartness and sweetness.
- Serve immediately as Dutch babies tend to deflate when cooled.
