Puffy Lemon Blueberry (Print Format)
A golden, oven-baked creation with crisp edges, a fluffy middle, tangy lemon zest, and fresh blueberries. Great for mornings or a mid-day treat!
# Ingredients:
→ Batter
01 -
1 tablespoon sugar
02 -
1/4 teaspoon kosher salt
03 -
Zest of 1 lemon (around 2 teaspoons)
04 -
3/4 cup milk, warmed to room temperature
05 -
3/4 cup all-purpose flour
06 -
3 large eggs, brought to room temperature
07 -
1/2 teaspoon vanilla extract
→ For Cooking
08 -
1 cup fresh blueberries
09 -
3 tablespoons unsalted butter
→ For Serving
10 -
Lemon curd or maple syrup (optional)
11 -
Powdered sugar for sprinkling
# Steps:
01 -
Turn the oven to 425°F (220°C) to preheat. While that's warming, place a 10-inch oven-safe skillet or cast-iron pan inside to heat up too.
02 -
Mix eggs, milk, flour, vanilla, lemon zest, sugar, and salt in a bowl until smooth. You want a lump-free, thin mixture.
03 -
Carefully pull the hot skillet out of the oven (don’t forget those oven mitts). Drop in the butter and swirl it around until it melts fully and coats all sides and the base.
04 -
Pour the prepared batter quickly into the middle of the buttery pan. Scatter the blueberries evenly across the top of the batter.
05 -
Place the skillet back in the oven. Bake for around 20-25 minutes, or until the edges are puffed high and golden while the middle sets but stays soft.
06 -
Remove the Dutch baby carefully from the oven. It'll be tall and puffy at first but will relax and deflate a bit as it cools. Serve it hot with a dusting of powdered sugar, and if you'd like, some lemon curd or maple syrup.
# Tips:
01 -
This is like a big version of a popover or Yorkshire pudding. It really lifts during baking.
02 -
Using milk and eggs at room temp helps it puff up as much as possible.
03 -
It'll shrink a bit as it cools after coming out of the oven—that's totally normal!