Blueberry Lemon Dutch Baby

This is a simple skillet breakfast with a big, beautiful oven puff. Made with The Farmer’s Cow eggs and whole milk, the batter bakes into golden, crisp edges with a tender center, then gets topped with fresh blueberries and bright lemon. It feels special enough for a weekend brunch but is easy enough for a summer morning at home.

Yield: 4-6 servings

Ingredients

Batter

2 The Farmer’s Cow large eggs, room temperature
2/3 cup The Farmer’s Cow whole milk, room temperature
2/3 cup all-purpose flour
1 tbsp sugar
1 tsp vanilla extract
1tsp lemon zest
¼ tsp kosher salt
3 tbsp unsalted butter

Toppings

1 cup fresh blueberries
1 tsp sugar
1 tsp lemon juice
½ tsp lemon zest
Powdered sugar for dusting
Maple syrup or honey
Optional: whipped cream or Greek yogurt

Directions

Place a 10” cast iron or oven-safe skillet in the oven. Preheat to 425 degrees for at least 15 minutes
In a small bowl, mix blueberries, sugar, lemon juice, and zest. Set aside.
In a blender, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend until smooth, for about 30 seconds. Let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven, add butter, and swirl until melted and foamy.
Immediately pour batter into the hot buttered skillet. Return to oven and bake for 18 to 22 minutes, or until puffed, golden, and crisp around the edges.
Remove from the oven. The Dutch Baby will deflate slightly as it cools. Spoon the blueberry mixture over the center, dust with powdered sugar, and serve warm with maple syrup or honey.

Date Posted: July 16, 2026