A Publication of WTVP

Blueberry Dutch Baby Pancake

by Mary DiSomma |
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Blueberry Dutch Baby Pancake

I love a good farmers market. Luckily, there are lots to choose from when I’m at our farm in Cuba, Illinois. When July rolls around, I know it’s time to pick up loads of freshly picked blueberries.

A favorite way to enjoy my blueberry bounty is to pile them on top of a just-baked Dutch baby pancake. The secret to making a Dutch baby pancake is to prepare the batter in a blender, then pour it directly into a super-hot, cast-iron skillet. Because the Dutch baby pancake batter doesn’t include a leavening agent like baking powder or baking soda, you have to make sure it gets some air in it. That’s where the blender comes into play.

Place the skillet in the oven before you start preheating. By the time you have the batter ready, the skillet should be nice and hot.

Serve this Dutch baby pancake immediately from the oven. Pile on those fresh blueberries, dust with confectioners’ sugar, and add some maple syrup or lemon curd. (You can find my simple homemade lemon curd recipe on my website, 

  • Prep Time5 min
  • Cook Time25 min
  • Total Time30 min


    • ¾ cup flour
    • 2 tablespoons granulated sugar
    • ½ teaspoon salt
    • ¾ cup whole milk
    • 4 large eggs, room temperature
    • 1 teaspoon grated lemon zest
    • 1/8 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsalted butter, cut into 3 pieces
    • 2 cups fresh blueberries
    • Confectioners’ sugar



    Place a 10-inch cast-iron skillet in the oven. Preheat to 425 degrees.


    While preheating, prepare the batter. In a mixing bowl, combine the flour, sugar, and salt. Set aside.


    In a blender, combine the milk, eggs, lemon zest, nutmeg and vanilla extract. 


    Add the flour mixture directly into the blender with the milk and eggs. Blend until combined. The batter should be frothy. 


    When the oven reaches 425 degrees, you’re ready to go! Carefully place the butter pieces in the pan. When melted, carefully pour the batter into the sizzling hot pan. Bake in the center rack for 20 minutes. No peeking! You don’t want to deflate your Dutch baby pancake. The rising happens at the very end of baking. After 20 minutes, lower the oven temperature to 300 degrees and bake for 5 more minutes.  


    Remove from the oven and place on a heat-proof trivet. Top with the blueberries and a generous dusting of confectioners’ sugar. Cut into serving pieces, like a pie, and serve with more confectioners’ sugar, lemon curd or maple syrup. 


    Mary DiSomma

    Mary DiSomma

    Our chef lives in Oak Park and Cuba, Illinois. She is an author, publisher, philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children. She also appears on Peoria Magazine’s You Gotta See This! on WTVP PBS