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This blackberry lemon Dutch baby is the best way to start the day. Ready in no time and perfect when served with ice cream or whipped cream. Plus you’ll love that blackberry lemon combo!
I’m all over my love for Dutch babies.
They have crispy edges, and soft centers and are usually packed full of citrus flavor.
I make them several times a month and almost always switch up the flavor combinations with whatever I can find in my fridge.
I personally love this version because who doesn’t love that classic blackberry lemon combo?
PLUS, not to sound totally horrible, Dutch babies are the only type of babies I want in my house.
Soooooooo much easier to deal with than actual human babies.
Am I right?
If you’ve never made a Dutch baby I BEG you stop what you’re doing right this second and make this recipe.
Well, within reason.
If you’re driving a car or something don’t just stop in the middle of the highway to try and cook this recipe.
PLUSPLUSPLUS this recipe is just soooooo pretty!
It makes your lunch (or brunch…or dinner) table looks like something that jumped right out of a magazine.
Trust me, this Dutch baby is going to be your new favorite breakfast recipe.
Looking for more delicious breakfast recipes? Try my cranberry orange Dutch baby, blueberry zucchini oat waffles or my eggnog Dutch baby!
Blackberry Lemon Dutch Baby
Ingredients
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/3 cup halved fresh blackberries
- Powdered sugar, for topping
Instructions
- In a blender add eggs, milk, flour, lemon zest, brown sugar, and salt. Blend until combined and let sit for 30 minutes.
- About 20 minutes into the resting time preheat your oven to 425 degrees F.
- Add melted butter to a 10-inch cast iron (or oven-safe non-stick) skillet.
- Pour in batter and sprinkle the top with fresh blackberries.
- Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown.
- Remove from the oven, top with more berries if desired, and top with a sprinkling of powdered sugar.
- Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Try this this morning! Delicious karma nice touch of lemon flavor I! But I did need to bake it much longer.
I thought the key to getting a crispy edge was to preheat the cast iron pan in the oven. Your instructions don’t mention that though. Does it work without that step?
I wish more people who comment would be the ones who actually prepared the dish already, since that is what helps for most of us in the decision of making a certain recipe. Anyway, I’m so glad I have made this amazing Dutch baby! I’ve never had one and I have never even heard of it before, I just had some sour blackberries that I didn’t want to through away… I made it with the cast iron dish preheated, thanks to one of the comments that I’ve read and served it with honey on top. To die for!!! I’ve made it twice in three days. Thank you so much for this recipe.
Really good recipe. Very tasty