A sweet and delicious lemon blueberry dutch baby recipe topped with homemade whipped cream. The perfect sweet breakfast or dessert, bringing a combination of fruit, pancake, and sweetness to perfection!
One of my favorite breakfasts to make is puff pancakes, or Dutch babies. They are a simple, delicious, and quick breakfast that my kids love! One morning, I ran out of syrup, so decided to top the Dutch baby with homemade whipped cream. It was so yummy that I decided to share the recipe!
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INGREDIENTS
Lemon Blueberry Dutch Baby Instructions
- 4 eggs
- 1/2 cup milk
- 1/2 cup flour (1 cup oat four for g/f)
- 1/2 teaspoons salt
- 3 tablespoons sugar
- 1/4 cup oil
- Lemon zest + 1/2 of a lemon’s juice
- 1 cup blueberries
- 2 tablespoons butter (for the skillet)
Homemade Whipped Cream Instructions
- 16 oz heavy whipping cream
- 1/2 cup powdered sugar or 1/4 cup if you want it less sweet
INSTRUCTIONS
Lemon Blueberry Dutch Baby Instructions
- Preheat the oven to 450 degrees F. Add butter to a 12 in. cast iron skillet, and place in the preheating oven.
- In a medium sized bowl, whisk together eggs, milk, flour, salt, sugar, and oil.
- Once thoroughly combined, grate lemon zest, and add lemon juice. Mix until batter is combined and without clumps.
- Add 1 cup of fresh blueberries. Gently stir the blueberries into the batter.
- Remove the skillet from the oven, and pour the batter into the skillet and bake for 15 minutes.
- While baking, make the homemade whipped cream.
Homemade Whipped Cream
- In a stand mixer, add carton of heavy whipping cream and whisk on full speed. Whisk until the heavy cream becomes a thick whipped consistency (roughly 5 minutes). Watch the cream so it doesn’t whisk into butter.
- Once it is the ideal consistency, add powdered sugar. Whisk until thoroughly combined.
- Top dutch baby with a scoop of homemade whipped cream. Enjoy!
Kitchen Tools I Used
Lemon Blueberry Dutch Baby
A sweet and delicious lemon blueberry dutch baby recipe topped with homemade whipped cream. The perfect sweet breakfast or dessert, bringing a combination of fruit, pancake, and sweetness to perfection!
Ingredients
- Lemon Blueberry Dutch Baby Instructions
- -4 eggs
- -1/2 cup milk
- -1/2 cup flour (1 cup oat four for g/f)
- -1/2 teaspoons salt
- -3 tablespoons sugar
- -1/4 cup oil
- -Lemon zest + 1/2 of a lemon's juice
- -1 cup blueberries
- -2 tablespoons butter (for the skillet)
- Homemade Whipped Cream Instructions
- -16 oz heavy whipping cream
- -1/2 cup powdered sugar or 1/4 cup if you want it less sweet
Instructions
Lemon Blueberry Dutch Baby Instructions
1. Preheat the oven to 450 degrees F. Add butter to a 12 in. cast iron skillet, and place in the preheating oven.
2. In a medium sized bowl, whisk together eggs, milk, flour, salt, sugar, and oil.
3. Once thoroughly combined, grate lemon zest, and add lemon juice. Mix until batter is combined and without clumps.
4. Add 1 cup of fresh blueberries. Gently stir the blueberries into the batter.
5. Remove the skillet from the oven, and pour the batter into the skillet and bake for 15 minutes.
6. While baking, make the homemade whipped cream.
Homemade Whipped Cream
1. In a stand mixer, add carton of heavy whipping cream and whisk on full speed. Whisk until the heavy cream becomes a thick whipped consistency (roughly 5 minutes). Watch the cream so it doesn't whisk into butter.
2. Once it is the ideal consistency, add powdered sugar. Whisk until thoroughly combined.
3. Top dutch baby with a scoop of homemade whipped cream. Enjoy!
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