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Lemon Blueberry Dutch Baby

This light and fluffy soufflé studded with blueberries and a burst of lemon is truly an impressive breakfast for any occasion!
Course: Breakfast
Cuisine: American, German
Servings: 4

Ingredients

  • 4 T. butter divided
  • 1/2 c. milk
  • 4 lg. eggs
  • 1 tsp. vanilla extract
  • 1/2 c. all-purpose flour
  • 3 T. granulated sugar
  • 1/4 tsp. kosher salt
  • Zest of 1 lemon
  • 1 c. blueberries
  • confectioners’ sugar for dusting
  • Lemon wedges for serving

Instructions

  • Position a rack in the middle of your oven, then preheat the oven to 450 degrees.
  • Place a 10-inch cast iron skillet on the stovetop over low heat while you prepare the batter.
  • Melt 2 tablespoons of butter and transfer to a blender. Add the milk, eggs, vanilla, flour, sugar, salt, and lemon zest, blend until smooth. (Do not skip this step or the batter will be lumpy.)
  • Place the remaining 2 tablespoons of butter into the skillet. Turn the heat up to medium-high. Let the butter melt; add the blueberries and give the skillet a shake. Immediately pour the batter over the blueberries and carefully transfer the skillet to the oven.
  • Bake until the pancake is puffed and golden, about 15 minutes.
  • TO SERVE: Remove the skillet from the oven. Cut and serve immediately. Dust with confectioners’ sugar and a squeeze of lemon juice, or drizzle with blueberry or maple syrup, and top with whipped cream. Enjoy!