Lemon Blueberry Dutch Baby
Think popover meets pancake, a thin but puffy giant pancake, this Lemon Blueberry Dutch Baby is fluffy and thin, a little custardy and perfect for brunch.
Servings: 2
Equipment
Ingredients
Batter
- 1 tablespoon salted butter *for the pan!
- 1 tablespoon granulated sugar
- 1 lemon zested
- 2 eggs large
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 125 grams whole milk
- 60 grams all purpose flour
- 100 grams blueberries fresh
Whipped Cream
- 50 grams mascarpone
- 100 grams heavy whipping cream
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Toppings
- 1 lemon juiced
- 30 grams powdered sugar for dusting
Instructions
Dutch Baby Batter
- Place an 8.5" cast iron pan on the middle rack in the oven. Preheat the oven to 425 F.
- In a medium bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers. Then add in the eggs, vanilla, and salt and whisk until smooth.
- Pour in the milk and whisk again.Lastly whisk in the flour. Continue whisking until completely smooth.
- Cover the bowl and let the batter rest at room temperature for 10 minutes. Then pour the batter through a fine mesh sieve and whisk again.
- Once the oven has reached 425 F, whisk the batter once more.
Bake
- Take the pan out and add in a tablespoon of butter. It should melt immediately. Swirl it around the pan into an even layer.
- Quickly but gently pour the batter into the center of the pan, try not to swirl the butter into it. Sprinkle the batter with fresh blueberries - try to keep a 1-2" border around the edge with no blueberries.
- Place the pan quickly back into the oven and bake for 20 minutes.
- If you want to serve with whipped cream, I recommend making it now! Whisk the sugar, vanilla, and salt into them mascarpone, then add in the heavy cream. Whip by hand until smooth with softly whipped peaks.
- Once baked, it should be puffy and golden brown, remove the pan from the oven and place on a heat safe surface.
- Squeeze the juice of half a lemon over the top and then dust it with powdered sugar. Optionally serve with spoonfuls of whipped cream.
Notes
Tips for making an oven baked Dutch Baby
- Use an oven safe pan with sides that are at least 2" high so the pancake can puff without overflowing. I find that cast iron is best because it retains heat so well.
- Time it out so this the dutch baby will be ready exactly when you're ready to eat. It takes about 20 minutes in the oven making the oven time the perfect time to set the rest of your brunch table.
- This recipe has only been tested in a conventional oven so I don't recommend baking it on a convection setting.
- Make sure the pan is HOT. Put the pan in the oven before even turning it on and then turn it to 425 F. This way once the oven is hot, you'll know the pan is hot too.