Meaningful Eats
Gluten-Free Lemon Blueberry Dutch Baby
6 -8 servings
This gluten-free lemon blueberry Dutch baby is one of my favorite easy brunch recipes. Fresh blueberries and bright lemon add plenty of flavor, while the hot skillet creates beautifully crisp edges and a soft, custardy center. Best of all, the batter comes together in just minutes in the blender.
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.
Notes
Gluten-Free: Bob's Red Mill Gluten-Free 1:1 Baking Flour is my top pick for this recipe!
Dairy-Free: Use vegan butter and dairy-free milk of choice. I've found that the Dutch baby doesn't puff up as much with dairy-free ingredients, but it still tastes amazing!
Nut-Free: This recipe is naturally nut-free.
To Make-Ahead: The Dutch baby is best fresh from the oven while it's puffy and crisp around the edges.
To Store: Leftovers will deflate and change texture a bit. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through.
To Freeze: I don't recommend freezing this one. It will cause a soft, rubbery texture.
Nutrition
Calories: 261kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 197mg | Sodium: 261mg | Potassium: 129mg | Fiber: 2g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg