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

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Lemon Blueberry Dutch Baby is light, fluffy and simple to make with blueberry sauce and lemon scented whipped cream.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Brunch
Cuisine: American, Farmer's Market
Keyword: Blueberry recipes, Brunch Food, easy dutch baby, lemon recipes, sweet breakfast recipes
Servings: 2

Equipment

  • 1 Cast iron pan
  • 1 Hand mixer

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

Instructions

Lemon Scented Whipped Cream

  • 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

  • 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.
  • Pour mixture into hot cast iron pan and cook for 20 minutes. Make the blueberry sauce while Dutch baby is cooking.
  • 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

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