Buttermilk blueberry dutch baby pancake with lemon crema is a great way to celebrate the beginning of spring. It’s highlighted with flavor pops of blueberry and the lemon zest in the lemon crema is the perfect slightly acidic compliment to a very sweet dish. Your favorite granola adds some much-needed texture to an otherwise one-note dish. This blueberry dutch baby pancake is perfect for brunch, brinner, or dessert!
It’s about this time of year (end of February, beginning of March) that I really start diving headfirst into brunch recipes. There is just something about spring that makes me think of brunch. Of course, brunch can be served all year long, and IS served all year long, but when I think the of the ultimate brunch spread, I think of it happening in spring.
I think this is because of all of the freshness we are surrounded by. We start seeing fruits and veggies that we haven’t seen in a year. Easter is a huge brunch day for us, and Mother’s Day brunch is ultimately my favorite. There’s just something special about being surrounded by your favorite people and indulging in all kinds of breakfasty foods. It makes me smile inside just thinking about it.
When it’s not for brunch, I make dutch babies when I’m not emotionally there. We all go through it. We all get sad once in a while, and dutch baby pancakes are the perfect day brightener. There’s just something so warming about one big skillet pancake, topped with your favorite garnishes.
This buttermilk blueberry dutch baby pancake is one of my go-to dutch babies. It’s so full of flavor and texture. It’s just one big skillet of comfort, and that’s why I gravitate towards it on my down days.
Next time your throwing the ultimate brunch, or you are just feeling down in the dumps, make this buttermilk blueberry dutch baby (and pair it with a porter!). It will make you warm and happy. I promise you!
Serve with: favorite granola recipe, fresh blueberries, maple syrup, and lemon crema (recipe below)
1 cup heavy whipping cream
1 tablespoon granulated sugar
zest from 1 lemon
1/4 teaspoon kosher salt
Preheat your oven to 425 degrees F.
In a large bowl, whisk together the flour and salt. Add the eggs, buttermilk, vanilla extract and almond extract. Mix until thoroughly combined and smooth. (If you have a food processor on hand, you can alternatively place the flour, salt, egg, buttermilk and extracts in the bowl of your food processor. Process until smooth.) Set aside.
Place a 10-inch cast iron skillet, or nonstick skillet over medium heat. Add the butter to the skillet and melt. Then add the blueberries and saute for about 3 minutes. Remove from heat, and pour the batter into the pan. Immediately transfer the pan to the oven and bake for 20-25 minutes or until puffed up and browned. Remove from heat. Let the dutch baby pancake cool slightly. At this point, the dutch baby should deflate.
While your dutch baby is baking, prepare your lemon crema. Place the whipping cream in the bowl of your stand mixer, with whisk attachment fixed. Mix until medium-high speed until it just starts to form soft peaks. Add the sugar, lemon zest and salt, and then continue mixing until stiff peaks form. Cover and refrigerate until you are ready to use.
Serve the buttermilk blueberry dutch baby pancake sprinkled with fresh blueberries and your favorite granola. Drizzle with maple syrup and dollop with the lemon crema. Enjoy immediately!