Description
Blueberry Lemon Dutch Baby is a delightful twist on classic pancakes, perfect for brunch or a cozy breakfast. This fluffy, oven-baked pancake is infused with fresh blueberries and zesty lemon, creating a warm and comforting dish that will impress family and friends alike. With its stunning presentation, each slice offers a burst of flavor that’s sure to brighten your morning.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 425?F (220?C) and place an oven-safe skillet inside to heat.
- Melt 2 tablespoons of unsalted butter in the hot skillet as the oven preheats.
- In a mixing bowl, whisk together eggs, milk, flour, sugar, and lemon zest until smooth.
- Gently fold in the blueberries without crushing them.
- Carefully pour the batter into the hot skillet over the melted butter.
- Bake for 20-25 minutes until puffed and golden brown. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg