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Blueberry-Lemon Dutch Baby

The breakfast you didn't know you were missing.

Course Breakfast
Cuisine American, Dutch


  • 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


  1. Preheat oven to 425º F
  2. Add eggs, flour, milk, sugar, vanilla, salt, and lemon zest together into a blender and blend until smooth.
  3. 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.
  4. Lower oven temperature to 300 degrees and bake five minutes longer.
  5. Remove the pancake from the oven, top with lemon curd, blueberry-lemon jam, fresh berries, and sliced lemon.
  6. Dust with confectioners’ sugar
  7. Cut Dutch Baby into wedges and enjoy!