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Lemon Dutch Baby with Strawberries & Blueberries

Wake up to the delightful aroma of freshly baked Lemon Dutch Baby topped with strawberries and blueberries, perfect for busy mornings or a weekend brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 3 large large eggs
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter for melting in the skillet
Topping Ingredients
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • to taste Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a blender, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend until smooth and frothy.
  3. In a cast-iron skillet, melt the butter over medium heat until sizzling. Ensure it coats the bottom completely.
  4. Carefully pour the batter into the hot skillet, spreading it evenly.
Baking
  1. Transfer the skillet to the oven and bake for about 20 minutes, or until the edges are golden and puffy.
  2. As soon as it’s out of the oven, sprinkle the strawberries and blueberries on top.
Serving
  1. Dust with powdered sugar and serve with a squeeze of fresh lemon juice.

Notes

Don’t open the oven while it’s baking! This could cause your Dutch baby to deflate. You can substitute the berries for raspberries or blackberries. Adding whipped cream or vanilla ice cream can elevate this dish.