This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
I have still never tried a dutch baby and this is seriously making me wonder why! Wow, it looks divine!
This Dutch Baby is so cute! Perfect idea adding seasonal blackberries 🙂
Brandi, I am visiting my family right now and I am so making this for them tomorrow for breakfast We love dutch babies at this house!
I love how easy this is and the blackberries just make it even that more wonderful. Stunning photography, as always. 🙂
Hahaha, I keeled over at “Dutch babies are the only type of babies I want in my house” – lady, you so funny! I adore Dutch babies and people who can “birth” them well! I’ve tried my hand at making them and I have failed miserably – and I am in awe over here – this is purrrrrtyyyy indeed! But, not too purrrrrtyyyy to devour! Loving the lemon-blackberry combo!
It looks like you really nailed the texture on this one Brandy. I have to try it, since I have had a hard time getting that edge. Yours looks so perfect. I just want to reach through the screen and rip a little bit of the edge off to eat right now!
This is GORGEOUS! What a perfect Dutch baby! Love the flavors you have put into this.
I have to confess, I have never had a Dutch baby. However, this recipe looks divine — I’ll have to try it!
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
Gorgeous! We go blackberry picking every Summer here in western WA (they grow everywhere!) and this will be a perfect way to use them!