Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Fresh Lemon-Blueberry Dutch Baby
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 25%
CARBS 35G43% OF CAL
4G FIBER12G OTHER19G TOTAL SUGAR
FAT 15G42% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy, custard-like pancake baked in a cast-iron skillet with fresh blueberries and bright lemon. A showstopping breakfast with minimal effort.
mainamericaneggs🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons butter, divided
- 1/2 cup (125 g) whole or 2% milk
- 1/2 cup (64 grams) all-purpose flour
- 4 large eggs
- 3 tablespoons (43 g) granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- the zest of one lemon
- 1 cup (154 g) blueberries
- Confectioners sugar for dusting
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 25%
CARBS 35G43% OF CAL
4G FIBER12G OTHER19G TOTAL SUGAR
FAT 15G42% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 257mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.