Best 3 Blueberry Lemon Dutch Baby Recipes

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In the realm of delectable morning treats, few can rival the grandeur of the blueberry lemon Dutch baby, a culinary symphony that harmonizes the delicate sweetness of plump blueberries and the vibrant tang of juicy lemons within a golden, tender pancake. This irresistible dish, with its captivating puffed edges and fluffy center, promises an explosion of flavors and textures that will transform your breakfast or brunch into an extraordinary experience. Whether you prefer a classic version or one adorned with a dusting of powdered sugar or a dollop of fresh whipped cream, embarking on this culinary journey will unveil a world of delectable possibilities.

Here are our top 3 tried and tested recipes!

BLUEBERRY-LEMON DUTCH BABY



Blueberry-Lemon Dutch Baby image

Looking for a quick and easy dessert? Try this blueberry-lemon Dutch baby recipe made with Stevia In The Raw®. Prepare batter in advance (and keep refrigerated) for a warm treat after dinner, or Christmas morning.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
½ cup milk
2 eggs
3 tablespoons Stevia In The Raw® Bakers Bag
Finely grated zest of 1 lemon
½ teaspoon vanilla
¼ teaspoon fine sea salt
2 tablespoons unsalted butter
1 cup fresh blueberries
Powdered sugar, for serving

Steps:

  • Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
  • Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
  • When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 21 g, Cholesterol 110.7 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 159.1 mg, Sugar 7.2 g

DUTCH BABY WITH LEMON CURD AND BLUEBERRY SYRUP



Dutch Baby with Lemon Curd and Blueberry Syrup image

This Dutch baby can be a breakfast centerpiece or a showstopping dessert! Pouring the blended batter into a hot skillet causes the batter to puff and rise dramatically. Topped with bright lemon curd and sweet blueberry syrup to serve, your friends are sure to be impressed.

Provided by Zac Young

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
Pinch of kosher salt
2 tablespoons unsalted butter
3 large egg yolks
2/3 cup granulated sugar
Finely grated zest of 1 lemon, plus 1/4 cup lemon juice (from about 2 lemons)
4 tablespoons cold unsalted butter, cubed
1 1/2 cups blueberries
1/2 cup maple syrup

Steps:

  • For the Dutch baby: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to preheat.
  • Meanwhile, place the eggs, milk, flour, vanilla, sugar and salt in a blender. Blend until smooth. Put aside.
  • Once the skillet is preheated, add the butter. Once melted, add the batter to the skillet and return to the oven until puffed and lightly browned around the edges, 18 to 20 minutes.
  • For the lemon curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a rubber spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Place the curd back over the heat while stirring if the butter is not melting. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd.
  • For the blueberry syrup: Add 1 cup of the blueberries and the maple syrup to a small saucepan over medium heat. Bring to a boil and cook until thickened, about 10 minutes. Remove from the heat and stir in the remaining 1/2 cup blueberries.
  • Serve the Dutch baby topped with lemon curd and blueberry syrup.

CHEF JOHN'S BLUEBERRY DUTCH BABY



Chef John's Blueberry Dutch Baby image

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 11

½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½ Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
  • Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
  • Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
  • Cut in wedges to serve and drizzle with maple syrup.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g

Tips:

  • Use high-quality ingredients for the best flavor. Organic blueberries and fresh lemon zest are ideal.
  • Make sure your cast iron skillet is well-seasoned before using it. This will help prevent the batter from sticking.
  • Don't overmix the batter. Overmixing will make the pancake tough.
  • Pour the batter into the hot skillet immediately after mixing. This will help it rise properly.
  • Bake the pancake in a preheated oven for 20-25 minutes, or until it is golden brown and puffed up.
  • Serve the pancake immediately with your favorite toppings, such as butter, syrup, or fruit.

Conclusion:

This blueberry lemon Dutch baby is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a lazy weekend morning or a special occasion. With its fluffy texture, sweet and tangy flavor, and beautiful presentation, this pancake is sure to impress your friends and family. So next time you're looking for a new breakfast recipe, give this blueberry lemon Dutch baby a try. You won't be disappointed!

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