Updated: Aug 28
When it comes to cooking and baking, I've always enjoyed trying new recipes and techniques. One dish that had been on my mind for a long time was the Lemon Blueberry Dutch Baby. A Dutch Baby is a German pancake. My grandfather moved to America from Germany as a teenager so whenever I see a German recipe I can’t help but wonder if he ate it as a kid.
I had always been a bit intimidated to make a Dutch Baby. I assumed it was complex, but as I started searching for recipes the simplicity and mouthwatering flavors had me eager to give it a go. So, armed with a recipe and a curious spirit, I embarked on a delightful culinary adventure.
The idea of making a Lemon Blueberry Dutch Baby had been lingering in the back of my mind for months. I stumbled upon the recipe during one of my culinary research sessions, and it instantly caught my attention. The list of ingredients was simple, and the preparation method seemed achievable for someone like me, who's not a professional chef.
With the recipe in hand, I decided to set aside a weekend morning for this delightful experiment in the kitchen. The anticipation of the aromatic lemon and blueberry flavors filling my home was enough to get me excited.
The Journey Begins:
As the weekend arrived, I gathered all the ingredients for the Lemon Blueberry Dutch Baby. The recipe called for basic pantry staples like eggs, flour, milk, sugar, lemon zest, and a pinch of salt. It also recommended using a cast-iron skillet, which I had, fortunately, in my kitchen.
I followed the instructions diligently, blending the eggs, flour, milk, sugar, lemon zest, and salt until the batter was smooth and frothy. Preheating the skillet in the oven and melting the butter added to the sense of anticipation. The moment of truth came when I carefully poured the batter into the sizzling skillet and topped it with a generous handful of fresh blueberries.
The Magic Unfolds:
As the Dutch Baby baked in the oven, the kitchen filled with a delightful aroma that made me even more eager to see the final result. I couldn't help but peek through the oven door a couple of times to witness the pancake puffing up like a beautiful golden cloud.
Finally, after 20 minutes of baking, it was time to take it out. The Lemon Blueberry Dutch Baby looked breathtaking with its golden brown crust and juicy blueberries on top. I felt a sense of accomplishment and couldn't wait to dig in.
A Taste of Bliss:
The first bite was heavenly. The Lemon Blueberry Dutch Baby was a perfect balance of tangy lemon, sweet blueberries, and a hint of butteriness. The pancake was light, airy, and simply delicious. It was one of those moments where you close your eyes to savor every flavor, letting the taste transport you to a world of culinary delight.
As I savored each bite of the Lemon Blueberry Dutch Baby, I couldn't help but think about the joy of exploring new recipes and the simple pleasure of a successful cooking adventure.
Trying the Lemon Blueberry Dutch Baby reminded me that sometimes the most rewarding experiences come from stepping out of our comfort zones and embracing new challenges in the kitchen. It may not be an heirloom recipe passed down through generations, but the I loved the memories of my grandpa that popped up as I was making this German deliciousness!
In the end, my journey with the Lemon Blueberry Dutch Baby was a delightful one. I found that trying new recipes can be both exciting and fulfilling, and this simple German pancake proved to be a winner in every way. I encourage anyone with a curiosity for cooking to embark on their own culinary adventures and discover the joy of creating something new and delicious.
So, if you've been eyeing a recipe like I was with the Lemon Blueberry Dutch Baby, go ahead and take the plunge. The kitchen is a place of endless possibilities and surprises, and you never know what delightful creations await you!
3 large eggs
3/4 c. (90 g.) all-purpose flour
3/4 c. whole milk
2 tbsp. granulated sugar
Zest of 1 lemon
1/4 tsp. Lemon extract
1/4 tsp. kosher salt
4 tbsp. unsalted butter
1/2 c. fresh or frozen blueberries
Preheat oven to 425°. Place a medium cast-iron skillet in the oven to preheat.
In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes.
Place butter in the preheated skillet and return it to the oven until the butter is melted, 3 to 5 minutes. Carefully pour the batter into the center of the skillet. Top with blueberries.
Bake the Dutch baby until golden brown and puffed, 20 to 23 minutes. Let it cool for 5 minutes.
Top with lemon curd and dust with confectioners' sugar.
Add Maple syrup if desired
Happy cooking and bon appétit! 🍳🫐🍋