Puffy Lemon Blueberry (Print Version)
# Ingredients:
→ Batter
01 -
1 tablespoon sugar
02 -
Zest of 1 lemon (roughly 2 teaspoons)
03 -
3/4 cup all-purpose flour
04 -
3/4 cup milk, let it warm up a bit
05 -
3 large eggs, let them reach room temp
06 -
1/2 teaspoon vanilla extract
07 -
1/4 teaspoon kosher salt
→ For Cooking
08 -
1 cup fresh blueberries
09 -
3 tablespoons unsalted butter
→ For Serving
10 -
Powdered sugar for sprinkling
11 -
Maple syrup or lemon curd, if you'd like
# Instructions:
01 -
Set your oven to 425°F (220°C) and let a 10-inch cast iron skillet (or any oven-safe pan) heat up in there while you mix up your batter.
02 -
Grab a mixing bowl and combine eggs, milk, flour, vanilla, lemon zest, sugar, and salt. Stir until silky smooth—no lumps!
03 -
Carefully pull the hot skillet out of the oven (use gloves!). Toss in the butter and swirl it around till it coats everything and melts completely.
04 -
Once the butter's bubbly, pour the batter straight into the middle of the pan. Spread the blueberries evenly on top as quickly as you can.
05 -
Pop the skillet back in the oven and let it cook for about 20-25 minutes. You’re looking for the edges to get all puffed and golden, while the center stays soft but set.
06 -
Take the Dutch baby out of the oven carefully—it’ll be super fluffy at first but will shrink a bit as it cools. Eat it warm with powdered sugar on top and a side of maple syrup or lemon curd, if you like.
# Notes:
01 -
This dish is like a big puffed-up pancake, similar to Yorkshire pudding or a popover.
02 -
Using eggs and milk that aren't cold helps your Dutch baby rise higher!
03 -
Don't be alarmed when it sinks some after coming out of the oven—it always does this!