Dutch Baby with Blueberries and Lemon
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Source: https://recipheon.com/en/recipes/breakfast/dutch-baby-with-blueberries-and-lemon
About this recipe
This fluffy Dutch baby with blueberries and lemon is a skillet-baked pancake that requires no standing at the stove. It has crisp edges, a soft center, and a fresh lemon aroma, while the blueberries turn juicy and lightly caramelized in the oven. Simply blend the batter, preheat the skillet, and pour the mixture over hot butter. Serve it straight from the oven with a dusting of powdered sugar and extra fruit. If you like, add a spoonful of plain yogurt or a drizzle of honey.
Ingredients
Servings: 4
Batter
3 eggs
150 ml milk
100 g all-purpose flour
1 tablespoon sugar
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
For Baking and Serving
30 g butter
120 g blueberries
powdered sugar, for serving
Steps
Preheat the oven to 220°C. Place a cast-iron skillet or an ovenproof baking dish about 24 cm in diameter in the oven so it heats thoroughly.
In a bowl or blender, combine the eggs, milk, flour, sugar, lemon zest, lemon juice, and salt. Blend just until the batter is smooth and free of lumps.
Carefully remove the hot skillet from the oven, add the butter, and quickly swirl it over the bottom and sides as it melts.
Scatter the blueberries over the bottom of the hot skillet, then pour the prepared batter over them.
Return the skillet to the oven and bake for 18–22 minutes, until the Dutch baby is puffed and its edges are golden brown.
Remove the Dutch baby from the oven, dust it with powdered sugar, and serve immediately, preferably with extra blueberries or a splash of lemon juice.
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