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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
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 with top and bottom heat. Place a cast-iron skillet or ovenproof dish about 24 cm in diameter inside to heat thoroughly.
Combine the eggs, milk, flour, sugar, lemon zest and juice, and salt in a bowl or blender. Blend briefly, just until the batter is smooth and lump-free.
Using an oven mitt, carefully remove the hot skillet. Add 30 g of butter and quickly coat the bottom and sides.
AI-generated Scatter the blueberries over the bottom and immediately pour in the prepared batter so the skillet does not have time to cool.
AI-generated Return to the oven and bake for 18–22 minutes, until the pancake has puffed up, the edges are golden and the center is no longer liquid batter.
AI-generated Carefully remove the skillet, dust the pancake with powdered sugar and serve immediately; it will naturally start to sink after leaving the oven.
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