Blueberry Dutch Baby

Blueberry Dutch Baby

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Blueberry Dutch Baby

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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegetarian


Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.


  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
  • 3 tbsp Butter
  • 1 1/2 cups Blueberries (can use fresh or frozen)


  1. Preheat your oven to 425° F.
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
  3. In a medium sized bowl, whisk the eggs so they are nicely mixed together.
  4. Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
  5. To the bowl, whisk in the almond milk.
  6. Next whisk in the flours until just combined.
  7. Pour the mixture into your pan with melted butter.
  8. Add the blueberries to the top of the mixture, spreading them evenly.
  9. Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
  10. Sprinkle powdered sugar over top, slice and enjoy!
  • Prep Time: 5
  • Cook Time: 20
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: German


  • Serving Size: 1/6
  • Calories: 202
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg
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