I love to cook, but I don’t always love the clean-up. Chopping can be therapeutic, but I get bored after a while. I do love reading recipes and imagining a world where I can execute a dish perfectly—though usually, I make a mess. Lately, I’ve been focusing on easy recipes that require enough technique to make it look like I’m a fantastic cook while actually helping me improve my skills.
Recently, I came across a recipe for a Dutch Baby from Nerds With Knives. It seemed simple enough and looked like a fun breakfast to make with a friend, so my girlfriend and I gave it a try. Spoiler alert: it was easy, impressive, and absolutely delicious!
Blueberry Lemon Dutch Baby
A Dutch Baby is a cross between a crepe, a pancake, and a popover—fluffy, golden, and perfect for breakfast. Lately, my favorite flavor combo has been lemon and blueberry. Over the summer, I made extra jam from farmers market produce, and I’m always looking for ways to use it beyond toast.
Blueberry-Lemon Dutch Baby
The breakfast you didn't know you were missing.
Ingredients
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon sliced thin
- 2 teaspoons finely grated lemon zest 1 small lemon
- Pinch of kosher salt
- 4 tablespoons unsalted butter
- ¼ cup lemon curd
- ¼ cup blueberry-lemon jam
- ½ pint blueberries
- Confectioners sugar for dusting optional
Instructions
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Preheat oven to 425º F
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Add eggs, flour, milk, sugar, vanilla, salt, and lemon zest together into a blender and blend until smooth.
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Place butter in a cast iron skillet and place in the oven until butter has melted (just a few minutes, don’t wander off). Pour the batter into the pan, return them to oven and bake for 20 minutes, until the pancake is puffed and golden.
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Lower oven temperature to 300 degrees and bake five minutes longer.
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Remove the pancake from the oven, top with lemon curd, blueberry-lemon jam, fresh berries, and sliced lemon.
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Dust with confectioners’ sugar
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Cut Dutch Baby into wedges and enjoy!
Blueberry Lemon Dutch Baby
Since making this recipe, I’ve been looking up other variations because it was so easy and ridiculously delicious. I’m already planning a bacon, egg, and cheese Dutch Baby for the near future!
You can see what other dishes I’m cooking, here.
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Categories: My Kitchen
Yay! Your first recipe! Looks good. 🙂 A question – what size skillet did you use?
Thanks! I’ve been working on my cooking.
I believe the skillet is 10 inches.
Very good! Made it this morning for Christmas breakfast 🙂
awesome! I’m glad you enjoyed it 🙂