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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! 

Blackberry Lemon Dutch Baby in a skillet.

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?

Blackberry Lemon Dutch Baby topped with fresh berries.

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.

Blackberry Lemon Dutch Baby dusted with powdered sugar.

Looking for more delicious breakfast recipes? Try my cranberry orange Dutch baby, blueberry zucchini oat waffles or my eggnog 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!

Blackberry Lemon Dutch Baby

Author: Brandy O’Neill – Nutmeg Nanny
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! 
5 from 2 votes
Print Pin
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 servings

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

Serving: 1g | Calories: 288kcal | Carbohydrates: 46g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 111mg | Sodium: 183mg | Fiber: 1g | Sugar: 33g
Course Breakfast
Cuisine American
Keyword blackberry dutch baby, dutch baby, easy dutch baby, lemon dutch baby
Did you try this recipe?Leave a comment and 5 star review!
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Lori

Tuesday 6th of September 2022

Really good recipe. Very tasty

Melinda

Tuesday 5th of October 2021

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.

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!

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