Can I use frozen blueberries in my Dutch baby?

Absolutely! Just toss them in frozen - no need to thaw. They'll release more juice than fresh berries, making the center extra custardy. I like to add an extra minute or two to the bake time when using frozen.

Why did my Dutch baby deflate?

Don't worry - it's supposed to! That dramatic puff is mostly steam, so collapse is completely normal when it cools. If it didn't rise much to begin with, check your oven temp (an oven thermometer helps) and make sure you didn't open the door too soon.

Can I make the batter ahead?

I've had great success blending it the night before and storing it covered in the fridge. Just give it a quick stir before pouring - the texture might be slightly thicker, but results are still fantastic!

What if I don't have a blender?

A whisk works too! Just beat the eggs well first, then gradually whisk in other ingredients. You might get tiny lumps, but they'll disappear during baking.

Blueberry Lemon Dutch Baby: 3 Secrets to Perfect Brunch Magic

Description

A fluffy and slightly sweet Dutch baby pancake with fresh blueberries and a hint of lemon.

Ingredients

3 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1 tbsp sugar
1/2 tsp vanilla extract
1 tbsp lemon zest
1/2 cup fresh blueberries
2 tbsp unsalted butter
Pinch of salt

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Instructions

Preheat oven to 425°F.
Blend eggs, flour, milk, sugar, vanilla, lemon zest, and salt until smooth.
Melt butter in a cast-iron skillet over medium heat.
Pour batter into the skillet and sprinkle blueberries on top.
Bake for 20-25 minutes until puffed and golden.
Serve immediately with powdered sugar or syrup.

Notes

Do not open the oven during baking to prevent deflating.
Use room-temperature ingredients for best results.
Swap blueberries with raspberries or blackberries if preferred.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American