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Fluffy and golden Lemon Dutch Baby served with lemon slices and powdered sugar

Lemon Dutch Baby with Strawberries & Blueberries

Transform your breakfast with this quick and easy Lemon Dutch Baby, topped with fresh strawberries and blueberries. A delightful dish that impresses and brings a burst of flavor to your mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs
  • ½ cup milk Can substitute with almond or soy milk.
  • ½ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted Plus about a tablespoon for greasing the skillet.
  • 1 tablespoon lemon juice
  • 1 large lemon, zest
  • to taste Fresh strawberries, hulled and sliced
  • to taste Fresh blueberries
  • for dusting Powdered sugar Optional topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place an 8-inch cast-iron skillet in the oven to warm up.
  2. In a medium bowl, whisk together the eggs, milk, flour, granulated sugar, melted butter, lemon juice, and lemon zest until the mixture is smooth.
  3. Carefully remove the hot skillet and add a tablespoon of butter to coat it, allowing it to melt.
Baking
  1. Pour the batter into the skillet and bake for 20 minutes until puffed and golden brown.
  2. Remove from the oven and top with strawberries and blueberries, followed by a dusting of powdered sugar.
  3. Slice into wedges and serve immediately.

Notes

Feel free to substitute the berries with seasonal fruits like peaches or bananas. A sprinkle of cinnamon or more lemon zest can enhance the flavor.