Blueberry and Cream Cheese Dutch Baby
Elevate your breakfast or brunch game with this indulgent Blueberry and Cream Cheese Dutch Baby, a show-stopping skillet pancake that's as simple to make as it is stunning to serve. This golden, puffed pancake bakes to airy perfection in a hot cast-iron skillet, creating the ideal base for its creamy and tangy topping. A luscious spread of lemon-zested cream cheese is paired with a generous handful of sweet, juicy blueberries, making every bite a burst of flavor. Quick to whip up in just 30 minutes from start to finish, this recipe combines the ease of a pancake with the elegance of a dessert. Finished with a dusting of powdered sugar, it’s a feast for the eyes and the taste buds, perfect for weekend mornings, special occasions, or whenever a craving strikes. Keywords: blueberry Dutch Baby recipe, cream cheese topping, cast-iron skillet pancake, brunch ideas, easy pancake recipes.
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Recipe Information
Ingredients
- 0.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Whole milk
- 3 units Large eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 4 ounces Cream cheese, softened
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Lemon zest
- 1 cups Blueberries, fresh or frozen
- 1 tablespoons Powdered sugar, for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet (or oven-safe skillet) in the oven while it preheats.
In a medium bowl, whisk together the flour, granulated sugar, and salt.
In a separate large bowl, whisk together the milk, eggs, and vanilla until well combined. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps.
Once the oven is fully preheated, carefully remove the hot skillet and add the butter. Swirl it around to coat the bottom and sides of the skillet.
Pour the batter into the skillet and immediately return it to the oven. Bake for 15-20 minutes, or until the Dutch Baby is puffed and golden brown.
While the Dutch Baby is baking, prepare the cream cheese mixture. In a small bowl, beat together the cream cheese, powdered sugar, and lemon zest until smooth and creamy.
Once the Dutch Baby is done, remove it from the oven. The center will deflate slightly—this is normal and perfect for holding toppings.
Spread the cream cheese mixture over the center of the Dutch Baby and sprinkle blueberries on top.
Garnish with a dusting of powdered sugar, if desired. Slice into wedges and serve immediately.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 72.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 374 mg | 29% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
