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, 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 it 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
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!
Yield: 2-4 servings
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
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
Directions:
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.
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.
34 Spring Food & Drink Recipes To Make All Through The Month Of May – THENEWS.TOP
Saturday 1st of May 2021
[…] 3. Blackberry Lemon Dutch Baby […]
Kimberly
Wednesday 20th of January 2021
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?
Margaret
Wednesday 5th of February 2020
Try this this morning! Delicious karma nice touch of lemon flavor I! But I did need to bake it much longer.
Kimberly @ The Daring Gourmet
Thursday 16th of June 2016
Gorgeous! We go blackberry picking every Summer here in western WA (they grow everywhere!) and this will be a perfect way to use them!
Catherine
Wednesday 15th of June 2016
Dear Brandy, As always beautiful photos. This Dutch baby is absolutely stunning and I can only imagine how delicious its...perfect summer morning breakfast. xo, Catherine