You know, we really love a dutch baby in my family. Or let me rephrase, the women in my family, myself, Asher, and my mom, really love a Dutch baby. My mom more than anyone. Growing up, my mom was the baker. She loved to bake, but cook? Well, not so much. Sweets were her thing! And any kind of slightly sweet, light fluffy, egg, breakfast/brunch item will forever be her favorite. She’d make Dutch babies a lot. She took notes from my Nonnie, her mom, and baked them up on the weekends as a special treat. And now I make them often too. Or when I need something really easy that I know Mom will love, it’s how I “butter” her up. And if I know she’s feeling a little down, I’ll cook her up a Dutch baby and send it her way. They always, always make her happy. Since Mother’s Day is this Sunday, I decided it was time to share another Dutch baby with you all. I have quite a few Dutch baby recipes already on the site, and in my cookbooks. But I’ve never shared the variation I make most often, blueberry lemon with double the berries and extra vanilla. I always have blueberries on hand, mostly fresh, and I always some in the freezer too. And my pantry is stocked with blueberry jam. So I can make this recipe whenever needed!
Details
The greatest thing about a Dutch baby is just how quick and easy it is. Simply blend together eggs, milk, flour, vanilla, melted butter, and a pinch of salt into batter. Then top with berries and a drizzle of jam. Bake in a super hot cast iron skillet until golden and very puffy. It’s one of the simplest recipes, but yet it yields the most delicious oven pancake. It impresses everyone! The key to a good Dutch baby is keeping it simple with minimal ingredients. I don’t mess with the batter much. My only additions are nutty browned butter, blueberries, and blueberry jam, and not overdoing them either. You don’t want anything to “weigh” the batter down and cause your Dutch baby not to get puffy in the oven. For the batter, blend the eggs, milk, flour, vanilla and melted butter with a few tablespoons of blueberry jam. Melt another pat of butter in an oven-safe skillet, then add the blueberries, then the batter, and then bake. This takes only a few minutes to bake up, so the wait isn’t long. Enjoy immediately with additional butter, and we always do a drizzle of real maple syrup. Everyone agrees, these are so YUMMY! Mom enjoyed it greatly – and she’s been happy with me ever since! It’s my secret to being on her “good” side. Looking for other breakfast recipes? Here are a few ideas: Dad’s Easy Cheesy Eggs with Chili Butter Lemon Strawberry Dutch Baby with Ricotta Cream Blackberry Lavender White Chocolate Scones Bakery Blueberry Vanilla Crunch Muffins Baked Strawberry Cream Cheese Stuffed French Toast Baked Blackberry Ricotta French Toast Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream Lastly, if you make this Blueberry Lemon Dutch Baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
