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Lemon Dutch Baby with Strawberries & Blueberries

A delightful and easy recipe for a fluffy Lemon Dutch Baby topped with fresh strawberries and blueberries, perfect for brunch or breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk Can substitute with almond milk or oat milk
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsalted butter Melted in skillet
  • 1 unit lemon zest Zest of 1 lemon
  • 1 unit lemon juice Juice of 1 lemon
  • to taste fresh strawberries and blueberries For topping
  • to taste powdered sugar For dusting, optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the eggs, flour, milk, granulated sugar, lemon zest, and lemon juice until smooth. Let it sit for about 10 minutes.
Cooking
  1. Place the butter in a cast-iron skillet and put it in the preheating oven until the butter is melted and bubbly, about 2-3 minutes.
  2. Carefully pour the batter into the skillet over the melted butter. Return it to the oven and bake for 20 minutes or until golden brown and puffy.
  3. Remove the skillet from the oven and top with fresh strawberries and blueberries immediately. Sprinkle with powdered sugar if desired.

Notes

Don't worry if the Dutch baby deflates a bit once it's out of the oven; that's normal! Serve immediately for the best presentation.