Simpler to make than pancakes, the Dutch baby lends an easy elegance to a weekend-morning breakfast ritual. Left to bake in the oven, it doesn’t require flipping and it has a pleasant, chewy texture, somewhere between a crêpe and bread pudding. I can’t believe I never heard of this growing up—it’s the sort of recipe I would have made for my siblings all the time! This is an easy recipe for children to help out with, measuring ingredients into the blender and then plopping blueberries into the batter (Kuplink!); not to mention, the thrill of sprinkling confectioners’ sugar, my daughters’ favorite part.
Blueberry Lemon Dutch Baby
Adapted from Blueberry Dutch Pancakes by Martha Stewart Living
- Prep Time: 8 minutes
- Bake Time: 20-25 minutes
- Serves 4
- 4 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 cup cane sugar
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon sea salt
- 2 tablespoons butter
- 1 cup blueberries (fresh or thawed frozen berries), plus more for topping (I warmed frozen berries over the stove for a saucy finish)
- confectioners’ sugar, for sprinkling
- Preheat oven to 400°F. In a blender, combine eggs milk, flour, sugar, lemon zest, and salt.
- On the stove, heat a 12-inch oven-proof skillet or cast-iron skillet and melt the butter, making sure the bottom and sides of the pan are well coated.
- Turn off the heat and pour the batter into the skillet. Drop the blueberries into the batter.
- Bake for 20-25 minutes, until edges are golden and the top is set.
- Top with additional berries and sprinkle with confectioners’ sugar, for prettiness. Additional lemon zest may be added, as well, for a more intense lemon flavor. Enjoy!