If you are craving a sweet treat for brunch or breakfast, I got just the thing. This Blueberry Lemon Dutch Baby will scratch that itch. This recipe is easy, looks impressive and is sure to wow your next family brunch!

Why is it called a “Dutch Baby”?

It’s slightly a mystery as to where we get the name of this dish, we knows its a version of the classic german style pancake that was popularized in the States at the turn of the century. Some think it comes from a miss translation of the german word “Deutsch” that means “German“. The “Baby“- comes from the smaller size that pancakes we usually made in. Regardless of where the name comes from or how we got it, we’re happy to keep making them!

Keys to nailing this Blueberry Lemon Dutch Baby

Make sure your badder is smooth- When your blending your ingredients together, make sure you don’t under blend. If you see lumps in the badder, just give it a few more seconds at a high speed. Add a bit of extra liquid (1 tsp at a time) until you get the desired consistency.

Fresh fruit always makes a difference- We understand that depending on where you live you might not be able to get the freshest of blueberries. If you have frozen blueberries don’t feel like you can’t use them. Fresh is best, but not always a necessity!

Why a cast iron is the way to go

We use a cast iron for this recipe for a few reasons:

  • It gets hot and stays hot – We always talk about wanting to make sure our dishes cook evenly, cast irons are famous for retaining heat and evenly distributing it.
  • They’re pretty much indestructible- You won’t really have to worry about breaking or damaging them, they are built to stand the test of time, no matter how many Dutch babies you make!
  • A great shape- Cast iron pans come in many different shapes, the classic ones you’ll always find have great surface area and high walls, this gives the Dutch Baby its classic hight and crispy outer shell.

Other recipes to have with your Blueberry lemon Butch Baby

Here’s a few other dishes we think will go perfectly sitting on the table next to your Dutch Baby at the next family brunch:

We used blueberries for this recipe, but feel free to try any other berry you like. Raspberries and blackberries would be perfect substitutes! Whatever you have available or what is delicious and in season!

Blueberry Lemon Dutch Baby

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Prep Time 10 minutes


  • 4 large Eggs
  • 1/2 cup Flour
  • 1/2 cup Milk
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 3 tbs Sugar
  • 2 tbs Melted butter
  • 1 large Lemon Zested
  • 1 cup Blueberries
  • 2 tbs Butter
  • Powder Sugar


  • Preheat oven to 450F and place an oven safe pan in the oven. (We like to use a cast iron pan)
  • In a blender; add eggs, flour, milk, vanilla, sugar, salt, melted butter, and lemon zest. Blend until smooth.
  • Carefully remove the hot pan from the oven and drop in 2 tbs of butter and 1 cup of blueberries. Pour in the batter and return the pan to the hot oven for 15-17 minutes
  • Remove, top with powdered sugar and maple syrup. It will puff up while cooking and deflate as it cools.
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