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Lemon Blueberry Dutch Baby (No Refined Sugar!)

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 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

Instructions

  1. Preheat oven to 450 degrees F and move oven rack to center position.

  2. When oven is completely preheated, melt 2 Tablespoons butter (set aside the other two tablespoons for later). Add melted butter, milk, flour, eggs, honey, lemon zest, vanilla and salt to blender. Blend until smooth.

  3. Heat skillet on medium/high 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, immediately pour batter into the pan in a circular motion to sort of spiral the batter from the center to the edges. This helps to keep all the blueberries from going to the edges. Immediately place pan in oven. Bake for 15 minutes. Top with butter, real maple syrup and/or berries if desired. Enjoy!