This light and fluffy Dutch Baby Pancake is infused with lemon and baked until golden. Topped with cream, blueberries and lemon it makes for a fab breakfast!
How is it June? I refuse to believe half of 2017 is gone already. There’s now only 8 months until the wedding and I have done barely anything. I have a dress, but that’s it. Currently everyone else is standing there naked…! This year being pretty darn rubbish so far has plenty to do with it, but I’m also a bit like “where do I start?”
Mind you, I find the best way to start any day is with breakfast or brunch, so this Lemon and Blueberry Dutch Baby Pancake seems like the best way to get my day kick started!
I’m somewhat new to Dutch Baby Pancakes, this being my second after this Raspberry and Passion Fruit version, but I have fallen head over heels for the slightly sweet pancake topped with a myriad of fruit.
The fact you can make it and then share also appeals to me as it means you can just make one breakfast and have enough to feed 6 people. Weekend brunch on a Summer’s day? This is just the ticket! Light and sweet, but with a little tart kick from the lemon; perfection!
I decided that the pancake needed lemon zest as well as juice because I love that refreshing hit that zest gives. It’s like all the best bits of lemon without the tartness. And to create a well balanced pancake, it needed both the zest and juice.
I tried this with just lemon juice and it was just missing something… turns out that was zest 😉
The blueberries here recently have been really beautiful too, sweet and delicate, I’ve been eating them by the handful! I just knew they would be the perfect accompaniment to the lemon I was right as this Dutch Baby Pancake turned out fantastically well!
Something about the lemon and blueberry together just sings to me and this flavour combination is fast on its way to becoming a favourite!
Lemon and Blueberry Dutch Baby Pancake
Ingredients
- For the pancake:
- 1 tbsp unsalted butter
- 3/4 cup (105g) plain/all purpose flour
- Zest of 1 lemon
- 1/4 cup (50g) caster/white sugar
- Pinch of salt
- 1 tsp lemon juice
- 3 large eggs
- 3/4 cup (180ml) milk
- For the topping:
- 1/2 cup (75g) fresh blueberries
- 3 slices lemon, cut into quarters
- 1/3 cup (80ml) double/heavy cream
- 3 tbsp icing sugar, plus more for dusting
Instructions
- Preheat the oven to 210C/410F. Place butter into a 10 inch skillet over a low heat. Once the butter has melted, use a pastry brush to brush the butter all over the bottom and sides of the skillet.
- Place flour, zest, sugar, salt, lemon juice, eggs and milk into a blender and blitz until smooth. Alternatively, you can place the dry ingredients into a bowl and the wet into a jug. Lightly whisk the dry and beat the wet, then gradually add the wet ingredients into the dry, whisking as you go until you have a smooth mixture.
- Tip the mixture into your prepared skillet, there will be a ring of butter around the edge, that's fine.
- Place in the oven for 12-15 minutes, until golden all over, risen and puffy. It will be slightly darker around the edges and will sink as it cools.
- Once cool, place double cream and icing sugar into a medium sized bowl and whisk until it reaches soft peak stage; you want it to hold its shape, but be soft and light too!
- Spoon the cream into the centre of the pancake, then sprinkle blueberries all over and garnish with quartered lemon slices. Dust with icing sugar and serve.
- Lemon and Blueberry Dutch Baby Pancake is best eaten on the same day, but will keep covered in the fridge for 2 days without the cream. Remove it from the skillet and place on a plate for storage. Bring to room temperature before serving.
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Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
