Our recipe for a simple, delicious Blueberry Dutch Baby is homemade and fast to throw together for a quick, hearty breakfast or brunch! Simple ingredients come together to make something really special for your family and friends!
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I love to make something special on the weekends for breakfast for my family, but I don’t always want to be standing over the stove for an hour to do it. With this easy recipe for a homemade Blueberry Dutch Baby, you can get something on the table fast that’s homemade and tastes like you spent hours on it, when really it comes together in just over a half an hour.
How to make a Blueberry Dutch Baby
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Blueberry Dutch Baby recipe, you will need the following ingredients:
- fresh blueberries
- sugar
- fresh lemon juice
- flour
- whole milk
- eggs
- vanilla extract
- salt
- lemon zest
- unsalted butter
- confectioners sugar or maple syrup
You can substitute 2% milk in this recipe if it is all that you have available. I do not recommend using anything below 2%.
While fresh lemon juice and zest are best for this Lemon Blueberry Dutch Baby, in a pinch, you can substitute bottled lemon juice.
If you only have salted butter available, omit the additional salt called for in the recipe.
Cooking a Blueberry Dutch Baby
Our Blueberry Dutch Baby is a simple recipe that can be made in just a few steps. Here is how to make it.
First, preheat your oven and the cast iron skillet at 400°F.
Make the Blueberry sauce by combining the blueberries, one tablespoon of sugar, and one teaspoon of lemon juice in a pan over medium heat.
Bring to a simmer and let cook for 7-8 minutes, until the blueberries have burst and the mixture has thickened slightly.
While the sauce is cooking, mix up your batter.
Carefully remove the hot cast iron pan from the oven. Melt the remaining butter in the skillet and then pour in the batter over the melted butter.
Add all of the blueberry mixture to the batter in dollops, except for the 1/4 cup you’ve reserved. Swirl into the batter with a butter knife.
Return the pan to the oven. Bake for 18-22 minutes, until the Dutch Baby is puffed up and browned around the edges.
Top with maple syrup, the remaining reserved blueberry mixture and powdered sugar.
Leftovers
Store leftovers in an airtight container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this recipe! Let me know if you try it.
More Recipes Like This
- Baked French Toast
- The Best Vegetarian Quiche
- Apple Muffins
- Avocado Toast
- The Ultimate Breakfast Sandwich
- Corned Beef Hash
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Blueberry Dutch Baby
Our delicious Blueberry Dutch Baby is easy to throw together and features a made-from-scratch blueberry compote.
Ingredients
Blueberry Compote
- 1 pint fresh blueberries about 2 cups, rinsed and patted dry
- 3 tablespoons granulated sugar divided
- 1 tablespoon fresh lemon juice
Dutch Baby
- 3/4 cup all purpose flour spooned and leveled
- 3/4 cup whole milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt or table salt
- 1/2 teaspoon lemon zest heaping teaspoon – zest of about 1/2 lemon
- 4 tablespoons unsalted butter divided
For serving
- confectioners sugar
- maple syrup
Instructions
- Preheat the oven to 400°F. Set a 9-inch or 10-inch cast iron skillet in the oven.
- Place blueberries in a medium saucepan on the stovetop with 1 tablespoon of sugar and 1 teaspoon lemon juice. Cook over medium heat and simmer for 7-8 minutes until the blueberries have burst and the mixture has thickened a bit. Turn off the heat. Remove 1⁄4 cup of the blueberry mixture and set aside for topping the cooked dutch baby later. Keep the rest of the blueberry mixture in the pot.
- While the blueberries cook, prepare the batter. Melt 2 tablespoons of the butter in a small bowl in the microwave or small pot. In a blender, combine the melted butter, 2 tablespoons of remaining sugar, flour, whole milk, eggs, vanilla, salt and lemon zest.
- Blend for 20 seconds or until smooth. Scrape down the sides and blend again for 10 seconds.
- Remove the cast iron skillet from the oven (be sure to leave oven mitts on each end so you don’t accidentally burn yourself). Add the remaining 2 tablespoons butter to the pan and swirl around with a spoon until it melts.
- Pour the blended batter into the pan. Top with dollops of the cooked blueberry mixture from the pot and use a knife to briefly swirl everything together.
- Set the pan back in the oven (at 400°F) and bake for 18-22 minutes until the dutch baby is puffed up and golden around the edges.
- Allow to cool for 3-5 minutes before slicing and serving. Top with the reserved 1⁄4 cup cooked blueberries, confectioners sugar and maple syrup!
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