Lemon Blueberry Dutch Baby

Lemon Blueberry Dutch Baby is light, fluffy and simple to make with blueberry sauce and lemon scented whipped cream.

Perfect for sharing with your favorite person. Some would say you don’t even need a plate. Just grab a fork and share right out of the cast iron pan. How romantic.

Ingredients in Lemon Blueberry Dutch Baby

• Blueberries – Fresh or frozen is fine for this recipe.
• Lemon – One-half lemon for juice and zest.
• Flour – All purpose flour.
• Sugar – White granulated sugar and powdered confectioner’s sugar.
• Butter – Real butter.
• Cream – Heavy whipping cream.
• Vanilla – Really good vanilla.
• Eggs – Three fresh eggs.
• Milk – Whole milk, oat milk, almond milk, either one.
• Salt – Sea salt or table salt.

Related Recipes

When you are craving something sweet for breakfast, or maybe you missed breakfast altogether and are brunching. Try one of these favorites. Caramel Apple French Toast uses leftover French bread topped with caramelized apples, fresh whipped cream and walnuts. Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling. Banana Dutch Baby with Maple Bourbon Cream is a pillowy Dutch baby filled with caramelized bananas, bourbon maple syrup and creamy bourbon whipped cream.

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Lemon Blueberry Dutch Baby

OUT WEST: Food & Lifestyle

http://www.outwestlifestyle.com

Lemon Blueberry Dutch Baby is light, fluffy and simple to make with blueberry sauce and lemon scented whipped cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 2

Course: Breakfast, Brunch

Cuisine: American, Farmer’s Market

Ingredients Equipment Method

Ingredients

  

Lemon Scented Whipped Cream

• 1 cup heavy whipping cream
• 2 Tbsp. powdered confectioner's sugar
• 1 tsp vanilla extract
• 1/2 lemon zested

Blueberry Sauce

• 1 cup blueberries fresh or frozen
• 2 Tbsp. butter
• 1/4 cup white granulated sugar
• 1/2 lemon juiced

Dutch Baby

• 3 Tbsp. butter
• 3 large eggs
• 1/2 cup flour
• 3/4 cup warmed milk
• 2 Tbsp. white granulated sugar
• 2 tsp vanilla extract
• 1 pinch salt

Equipment

• 1 Cast iron pan
• 1 Hand mixer

Method

 

Lemon Scented Whipped Cream

1. With a stand mixer or hand mixer, whip heavy whipping cream, powdered confectioner's sugar, vanilla, and lemon zest until stiff peaks form. Place in refrigerator until ready to serve.

Dutch Baby

1. Preheat oven to 400 degrees. Place butter in the cast iron pan and place in the oven to melt. Using a hand mixer, blend eggs, flour, warm milk, sugar, vanilla and salt until combined well.
2. Pour mixture into hot cast iron pan and cook for 20 minutes. Make the blueberry sauce while Dutch baby is cooking.
3. When puffy and golden brown, remove from the oven. Spoon blueberry sauce over the top, a dallop of lemon scented whipped cream and a dusting of powdered confectioner's sugar.

Blueberry Sauce

1. Heat butter, blueberries, sugar and lemon juice until warmed. Serve over Dutch baby.