Blueberry Lemon Dutch Baby Recipe
Prep Time:
10 minutes
Cook Time:
22 minutes
Servings:
2 Servings
Ingredients
  • 1½ cups fresh blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 lemon, zest of
  • 1 pinch of salt
  • 3 tablespoons unsalted butter
  • ½ cup crème fraîche
  • ½ cup fresh blueberries
  • 3 thin lemon slices
  • 2 tablespoons powdered sugar
Directions
  1. Preheat the oven to 425 F with a 10-inch skillet inside.
  2. Combine the blueberries, sugar, lemon juice, and zest in a small saucepan over medium heat. Cook until the berries burst and release their juices, about 5 minutes.
  3. Stir in the cornstarch slurry, cook 1 more minute until glossy and thickened. Remove from the heat.
  4. To make Dutch baby pancakes, blend the eggs, milk, flour, sugar, vanilla, lemon zest, and salt until completely smooth, about 1 minute in a blender. Rest the batter for 5 minutes.
  5. Remove the skillet from the oven, add the butter, and swirl to coat the entire surface and sides.
  6. Immediately pour in the batter.
  7. Transfer to the oven and bake 18–22 minutes until dramatically puffed and deep golden. Do not open the oven before 18 minutes.
  8. Remove the pancake from the oven. It will deflate within 2 minutes, which is correct.
  9. Spoon the crème fraîche into the center, top with warm compote, scatter fresh blueberries and lemon slices. Dust with powdered sugar.
  10. Serve immediately directly from the skillet.