This Lemon Blueberry Dutch Baby (No Refined Sugar!) is so incredibly delicious, and beautiful, plus it’s also super easy to make! Honestly, it’s way easier than making pancakes, and personally, I prefer this Dutch baby to pancakes or waffles for several reasons: it’s easier to make, it has less carbs, and more protein! So let’s learn a little about Dutch Babies…
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The Lemon Blueberry Dutch Baby (No Refined Sugar!)
If you are unfamiliar with a Dutch Baby, here are some things you should know. A Dutch Baby is sort of a cross between a pancake and a popover. It’s got many of the same ingredients as a pancake: milk, eggs, flour, etc…but because we use less flour and more eggs, it puffs up like a popover giving it a pretty, rustic, ‘cake-like’ look, but it feels a little more like a custard…but only slightly. It’s got more protein and less carbohydrates than a pancake because we use very little flour and way more eggs. Definitely up my alley! The batter is made in blender, poured into a 10″ skillet and baked in the oven for fifteen minutes. Super simple.
Why Sugar Free?
I have lived refined sugar free now for almost four years! Very rarely I sweeten my food with honey, maple or stevia. Most Dutch Babies are made with granulated sugar, three tablespoons no less! That’s a lot of added sugar, and honestly, it’s not needed. I use one tablespoon honey in this recipe and you’ll have to trust me, it’s plenty sweet. The lemon zest and blueberries add so much flavor and let’s not forget, you are likely going to drizzle with real maple syrup. Honestly, I don’t think you’re going to miss the sugar even a little bit.
Notice The “Puff”:
You’ll notice that when a Dutch Baby comes out of the oven it is puffy (like a popover). After a few minutes, the puff will collapse and the edges will pull away from the sides of the pan, this is expected and not anything you did wrong. It’s just how Dutch babies work. And I think it’s magic!
Delicious as is or Add Toppings!
This Lemon Blueberry Dutch Baby is great straight out of the oven, but is also amazing topped with butter and real maple syrup!
TO MAKE THIS Dutch Baby GLUTEN FREE:
If you are one of my gluten free followers, I have a wonderful suggestion:Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!
Do You Love Lemon and Blueberries for Breakfast?
Try my Blueberry Ricotta Pancakes!
What you need: a 10″ skillet, vanilla paste or extract. To zest the lemon I use a microplane.
A quick to pull together recipe that looks really fancy and tastes amazing!
Course:
Breakfast
Keyword:
breakfast, Dutch Baby, Holiday Breakfast, Lemon Blueberry Dutch Baby
Servings: 4 servings
:
-
4
Tablespoons
Butter, divided -
1/2
cup
whole milk -
1/2
cup
all purpose flour (or gluten free recommended above) - zest of one large lemon
-
4
large eggs -
1
Tablespoon
good quality honey -
1
teaspoon
vanilla or vanilla paste -
1/4
teaspoon
sea salt or kosher salt -
1
cup
blueberries
Optional Toppings:
- butter, maple syrup, berries
-
Preheat oven to 450 degrees F and move oven rack to center position.
-
When oven is completely preheated, melt 2 Tablespoons butter (set aside the rest for later). Add melted butter, milk, flour, eggs, honey, lemon zest, vanilla and salt to blender. Blend until smooth.
-
Heat skillet on medium heat for two minutes. Add 2 tablespoons butter, use a fork to move the butter around the pan coating the bottom and sides of pan. Add blueberries to pan, then pour batter into the pan in a circular motion. This helps to keep all the blueberries from going to just the edges. Immediately place pan in oven. Bake for 15 minutes. Enjoy!
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