There’s nothing better than a Blueberry Dutch Baby—a light, puffy, oven-baked pancake bursting with juicy blueberries and crispy golden edges. This easy, one-pan breakfast is perfect for weekend brunch or a special morning treat!
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Why You’ll Love This Blueberry Dutch Baby
🥞 Puffy & Golden – A crisp exterior with a soft, custardy center.
🫐 Loaded with Juicy Blueberries – Sweet and slightly tart for the perfect balance.
⏳ Easy & Hands-Off – No flipping required—just blend, pour, and bake!
✨ Versatile & Beautiful – Perfect for brunch, dessert, or a special breakfast.
Ingredients for Blueberry Dutch Baby
- 3 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional, for warmth)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ¾ cup fresh or frozen blueberries
For Topping:
- Powdered sugar
- Maple syrup or honey
- Extra blueberries
- Whipped cream or Greek yogurt
Tools You’ll Need
- Blender or whisk
- 10-inch cast-iron skillet or oven-safe pan
- Measuring cups and spoons
- Spatula
How to Make a Blueberry Dutch Baby
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Place a cast-iron skillet in the oven while it heats.
Step 2: Blend the Batter
- In a blender (or mixing bowl), combine eggs, milk, flour, sugar, vanilla, cinnamon, and salt.
- Blend until smooth, about 15-20 seconds. Let rest for 5 minutes.
Step 3: Prepare the Skillet
- Carefully remove the hot skillet from the oven.
- Add butter and swirl to coat the pan.
- Immediately pour in the batter, then sprinkle blueberries evenly over the top.
Step 4: Bake Until Puffy
- Bake for 18-22 minutes until golden brown and puffed up.
- The center will settle slightly after removing from the oven.
Step 5: Serve & Enjoy!
- Dust with powdered sugar, drizzle with maple syrup, and top with extra blueberries.
- Serve immediately and enjoy!
Serving Suggestions
🍋 With a Squeeze of Lemon – Adds a fresh, zesty touch.
🍦 With Ice Cream – Turn it into a dessert!
🥜 With Nut Butter – A drizzle of almond or peanut butter adds richness.
Tips for the Best Blueberry Dutch Baby
🔥 Preheat the Skillet! – A hot pan creates crispy edges.
🫐 Don’t Overload with Blueberries – Too many can weigh down the batter.
🥛 For Extra Creaminess – Swap half the milk for heavy cream.
🍞 For a Slightly Sweet Crust – Sprinkle sugar over the butter before adding the batter.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in the oven at 350°F (175°C) for 5 minutes.
- Freeze Not Recommended: Best enjoyed fresh for maximum puffiness!
Frequently Asked Questions (FAQ)
Q1: Can I use frozen blueberries?
Yes! No need to thaw, but toss them in a little flour to prevent sinking.
Q2: Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend.
Q3: Can I make this without a blender?
Yes! Whisk the batter well until smooth and lump-free.
A Puffy, Golden, and Irresistible Breakfast Treat!
This Blueberry Dutch Baby is a simple yet impressive dish that’s light, airy, and full of fresh blueberry flavor. Whether you’re serving it for brunch or a special occasion, it’s sure to be a crowd-pleaser!
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Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – 1 of 4 Servings)
- Calories: 230
- Protein: 8g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 2g
🥞✨ Enjoy every fluffy, golden bite of this Blueberry Dutch Baby!
Print
Blueberry Dutch Baby
- Total Time: 25 minutes
Description
There’s nothing better than a Blueberry Dutch Baby—a light, puffy, oven-baked pancake bursting with juicy blueberries and crispy golden edges. This easy, one-pan breakfast is perfect for weekend brunch or a special morning treat!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 3 large eggs
- ¾ cup whole milk
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional, for warmth)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ¾ cup fresh or frozen blueberries
For Topping:
- Powdered sugar
- Maple syrup or honey
- Extra blueberries
- Whipped cream or Greek yogurt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Place a cast-iron skillet in the oven while it heats.
Step 2: Blend the Batter
- In a blender (or mixing bowl), combine eggs, milk, flour, sugar, vanilla, cinnamon, and salt.
- Blend until smooth, about 15-20 seconds. Let rest for 5 minutes.
Step 3: Prepare the Skillet
- Carefully remove the hot skillet from the oven.
- Add butter and swirl to coat the pan.
- Immediately pour in the batter, then sprinkle blueberries evenly over the top.
Step 4: Bake Until Puffy
- Bake for 18-22 minutes until golden brown and puffed up.
- The center will settle slightly after removing from the oven.
Step 5: Serve & Enjoy!
- Dust with powdered sugar, drizzle with maple syrup, and top with extra blueberries.
- Serve immediately and enjoy!
Notes
Preheat the Skillet! – A hot pan creates crispy edges.
Don’t Overload with Blueberries – Too many can weigh down the batter.
For Extra Creaminess – Swap half the milk for heavy cream.
For a Slightly Sweet Crust – Sprinkle sugar over the butter before adding the batter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: American
