Erin’s Recipe Rundown
After loving my sweet and citrusy gluten-free lemon blueberry bread so much, I knew I had to find another way to use those fresh fruit flavors together. Lemon and blueberry are two of my favorites (and even better together)!
Just like my original gluten-free Dutch baby recipe, this version comes together quickly in the blender for easy batter prep. I find myself making it on weekday mornings just as often as on the weekends!
Why You’ll Love It: Also known as a German pancake, this recipe makes breakfast (or brunch) feel extra special while still being so simple to make! Its unique texture and fresh flavors make it such a fun meal to share with the whole family.
Top Tip: Preheating the cast iron skillet is the secret to the best results. Pouring the batter into a very hot skillet creates perfectly crisp, puffy edges while keeping the center deliciously custardy.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free lemon blueberry dutch baby. Jump to the recipe card below for the exact measurements.
- Blueberries: I recommend using fresh blueberries for this recipe. Frozen blueberries will work in a pinch, but they tend to release their color as they bake, which can tint the Dutch baby a blue-purple color. Fresh blueberries keep the Dutch baby looking bright and beautiful.
- Whole milk: I recommend whole milk for the best rise and texture, though 2% milk also works well. I’ve tested this recipe with dairy-free milk, and unfortunately it doesn’t puff up nearly as much. The Dutch baby still tastes good, but it won’t have the same dramatic rise.
- Butter: You can use any butter you enjoy, but I especially love using a high-quality European-style butter. It gives the Dutch baby a richer flavor and helps create a beautifully golden-brown finish.
How to Make to Gluten-Free Lemon Blueberry Dutch Baby
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
This Dutch baby batter comes together in just minutes in the blender! I like to blend all of the ingredients except the gluten-free flour first, then add the flour and pulse just until combined. This helps prevent overmixing, which can make the Dutch baby a little tougher instead of light and tender. That said, I’ve accidentally overmixed the batter before and it still turned out delicious, so don’t stress too much if it happens!
For the best rise and texture, make sure your cast iron skillet is nice and hot before adding the batter. I always place the skillet in the oven while it preheats so it’s thoroughly heated. Just be extra careful when handling the hot pan—it will be very hot when it’s time to add the batter.
When pouring the batter into the skillet, I like to move the blender or measuring cup in a figure-eight motion as I pour. This helps distribute the batter more unevenly around the pan, creating lots of beautiful peaks, valleys, and crispy edges as the Dutch baby bakes.
My favorite way to serve a Dutch baby is with a generous dusting of powdered sugar and a squeeze of fresh lemon juice. The bright lemon flavor pairs perfectly with the blueberries and rich, buttery pancake.
Gluten-Free Lemon Blueberry Dutch Baby
Ingredients
- 6 tablespoons (85g) butter
- ¾ cup (180ml) whole milk
- 6 large eggs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- zest of 1 lemon
- ¾ cup (112g) gluten-free measure-for-measure flour
- 1 cup (140g) fresh blueberries
Instructions
- Place a 12-inch cast iron skillet in the cold oven. Preheat the oven to 450°F.
- Add the milk, eggs, sugar, salt and lemon zest to a blender. Blend until just combined. Add the gluten-free flour and pulse to combine. Don’t overmix or the pancake can become tough.
- Add the butter to the hot skillet and return it to the oven for 2-3 minutes, until the butter is fully melted. Keep a close eye on it so the butter doesn’t burn.
- Pour the batter into the hot skillet, swirling as you go (this helps create nooks and valleys!). Sprinkle the blueberries evenly over the top of the batter.
- Bake for 20-25 minutes until the pancake is deeply puffed and golden brown around the edges.
- Serve immediately with maple syrup, powdered sugar and extra berries if desired.
