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A golden-brown Dutch baby pancake baked in a cast-iron skillet, topped with fresh blueberries, a dusting of powdered sugar, and a sprig of fresh mint.

Lemon-Blueberry Dutch Baby

A puffy, golden-brown cast iron skillet pancake infused with lemon zest, topped with fresh blueberries, powdered sugar, and served with lemon curd.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 4 large eggs
  • Zest of 1 lemon
  • 4 Tbsp unsalted butter
  • 3/4 cup fresh blueberries
  • 2 tsp powdered sugar
  • Fresh mint sprigs optional
  • 1/2 cup lemon curd

Equipment

  • Blender
  • 10- to 12-inch heavy cast-iron skillet
  • Measuring cups and spoons
  • Fine mesh sieve (for powdered sugar)

Method
 

  1. Place rack in the middle of the oven and preheat oven to 425°F (220°C).
  2. Place 4 Tbsp butter in a heavy, oven-safe 10- to 12-inch skillet. Place in the oven for 3-5 minutes until melted.
  3. Combine milk, flour, granulated sugar, salt, large eggs, and lemon zest in a blender; blend until smooth.
  4. Remove skillet from the oven. Swirl pan to coat with melted butter. Pour blender batter into the pan.
  5. Bake 17-20 minutes or until puffed and golden.
  6. Remove from oven; sprinkle with fresh blueberries. Sift powdered sugar over top. Garnish with mint sprigs if desired.
  7. Serve warm with 1/2 cup lemon curd.

Notes

Pan Heat: Make sure your cast iron skillet is truly hot before pouring the batter in to ensure maximum puffing.