Lemon Dutch Baby with Fresh Blueberries
Serves 4
10 mins prep
25 mins cook
35 mins total
This lemon dutch baby with fresh blueberries, also known as german pancakes, are a special treat! Rich and fluffy, this popover style pancake is a delicious weekend breakfast or holiday brunch.
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Preheat the oven to 425˚ with a 10 inch cast iron skillet.
In a blender or food processor, combine eggs, milk, flour, sugar, lemon juice, lemon extract, and salt and blend until smooth. Scrape down the sides and continue to blend to make sure everything is well combined.
Place the butter in the preheated skillet in the oven and allow it to melt. Remove the skillet from the oven with oven mitts and tilt the pan to make sure the butter coats the entire bottom of the skillet.
Pour the prepared batter into the skillet and return it to the oven to bake for 20-25 minutes, or until it is puffed up and golden brown.
Remove the dutch baby from the oven and serve immediately topped with fresh blueberries, powdered sugar and lemon zest.
