With a custard like consistency, a lovely lemon flavor and pop from summer blueberries in every bite, this lemon blueberry sourdough dutch baby is our new go to. Perfect for making breakfast for a crowd and using leftover sourdough discard to get the job done.
When I first made a dutch baby, I laughed at the name. My husband, Spencer, is Dutch. And his grandpa, paved the way here to West Michigan from the Netherlands.
It never fails to make me smile every time I pull a dutch baby out of the oven. And this lemon blueberry sourdough dutch baby was no exception. Especially if you pick fresh blueberries from a local garden.
The aroma of sweet, lemon-y goodness filled the kitchen as it was baking. With the butter bubbling around the crust and little specks of blueberry peaking at the surface, I knew before I took a bite this recipe is a winner.
Not to mention this dutch baby is made with sourdough discard. When you have a lot of sourdough discard you do not know what to do with, make a sourdough dutch baby! And if you love sourdough dutch babies – try this apple sourdough dutch baby recipe (perfect for fall).
Why You Will Love This Recipe
If I have not already convinced you to try this recipe, let me tell you why it is delicious:
- This recipe uses a large amount of starter (1 cup if you are making a small dutch baby and 2 cups if you are making a large dutch baby). This is a great way to use leftover sourdough discard!
- I can teach you how to make sourdough starter from scratch.
- It comes together with minimal ingredients. 9 ingredients total!
- The recipe is adaptable:
- The dutch baby can be made in a cast iron skillet or a cake pan.
- The blueberries can be fresh or frozen.
- The sourdough discard can be active or sitting in your fridge for a while.
- There is no extra flour – making it a great dump and go recipe!
- The recipe uses a good amount of eggs which is great for when you have extra on hand.
- There is minimal sugar (2 TBS only)
- Minimal preparation is needed. You can blend all ingredients (but the blueberries) together for it to come together in a flash.
- It is a hands off recipe – once you mix the ingredients together and pop it in the oven, there is no stirring or watching over.
Ingredients
This lemon blueberry sourdough dutch baby has 9 ingredients.
- Sourdough discard
- Sourdough discard can be active or inactive. This recipe gets most of the rise from the eggs within the recipe.
- Eggs
- Butter
- Salted or unsalted butter work within this recipe. Though we have not tried it, you could use coconut oil (though it should be refined coconut oil to prevent conflicting flavor profiles).
- Milk (or water)
- If you are dairy free, feel free to substitute another liquid alternative. However, I would not recommend adding more lemon juice to the recipe or it could become too acidic due to the sourdough discard already within the recipe.
- Maple Syrup
- Maple syrup can be swapped with another sweetener of your choice (agave, honey, sugar, stevia)
- Salt
- Lemon (including zest)
- A fresh lemon gives this recipe a ‘pop’ we did not know it needed!
- If you could lemon juice and lemon zest separately, technically there are 10 ingredients in this recipe.
- Blueberries
- Fresh or frozen blueberries can be used
Kitchen Tools
There are minimal tools needed for this recipe. A cast iron skillet or cake pan can be used to hold the dutch baby. If you want to blend your ingredients together, a vitamin blender or hand immersion blender can also be useful. And if you are topping your dutch baby with powdered sugar, we love these sifters.
How to Make a Sourdough Dutch Baby
This recipe is extremely easy to make.
Preheat oven to 425 degrees Farenheit. Heat your cast iron skillet on low to medium heat. Add butter directly to the pan allowing it to melt.
If blueberries are frozen, warm in the microwave 15-30 seconds before adding to the cast iron skillet to allow them to thaw slightly. Add blueberries to the cast iron skillet.
Next, mix all ingredients (sourdough discard, eggs, milk, maple syrup, vanilla extract, salt, lemon, lemon zest) together in a bowl or blender. Pour over blueberries, remove from heat and place in oven.
Cook in the oven for 15-20 minutes – or until the top of the sourdough dutch baby is firm to the touch and the edges are golden brown in color. Be sure not to open the oven until it is done, or the sourdough dutch baby will fall when exposed to heat.
At this point, a toothpick will come out clean. The butter will bubble around the sourdough dutch baby and will soak into it as it cools.
Top with powdered sugar. Serve with fresh fruit, more lemon zest and maple syrup if preferred.
Frequently Asked Questions
What is the difference between a dutch baby, popover, a german pancake and a pancake?
A dutch baby has eggs and butter to create a custard like consistency. It rises quickly due to the amount of eggs and falls upon coming out of the oven. An alternate name for a dutch baby is a german baby.
A pancake has the similar ingredients to a dutch baby, but less eggs. The pancakes are made into individual rounds, often served in stacks.
A popover is also made with the same ingredients as a dutch baby. However, rather than being in individual tins or containers to cook, it is made in one pan.
Can this recipe use less or more eggs?
I have had success utilizing less or more eggs within this recipe based on what I have on hand. The more eggs you use, the higher the dutch baby will rise and the ‘eggier’ the texture will be. I have used up to 8 eggs before.
Using less eggs will result in a less fluffy dutch baby. I have used down to 2 eggs.
Both options are still delicious!
Lemon Blueberry Sourdough Dutch Baby
Equipment
- 1 12" cast iron skillet
- 1 Large Mixing Bowl
Ingredients
- 2 cups sourdough discard
- 6 eggs
- 6 tbsp unsalted butter melted. Can substitute salted butter, ghee or coconut oil
- 1/4 cup milk can substitute water or dairy free milk
- 2 maple syrup can substitute agave, honey or sugar
- 1 tsp vanilla extract
- 1/4 tsp salt if salted butter used, leave out
- 1 zest lemon
- 2 TBSP lemon juice
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 425 degrees Farenheit. Heat your 12" cast iron skillet on low to medium heat. Melt the butter in the cast iron skillet.
- If blueberries are frozen, warm in the microwave 15-30 seconds before adding to the cast iron skillet to allow them to thaw slightly. Add blueberries to the cast iron skillet.
- Next, mix all ingredients (sourdough discard, eggs, milk, maple syrup, vanilla extract, salt, lemon, lemon zest) together in a bowl or blender. Stir until combined.Pour mixture over blueberries. Remove from stovetop and place in oven.
- Cook in the oven for 15-20 minutes – or until the top of the sourdough dutch baby is firm to the touch and golden brown in color. Be sure not to open the oven until it is done, or the sourdough dutch baby will fall when exposed to heat.
Video
Notes
- Fresh and frozen blueberries work well within this recipe. Frozen blueberries may release more moisture and lengthen the cooking time.
- For a fluffy dutch baby, ensure your ingredients (milk and eggs) are room temperature. This will yield the highest rise.
- If you do not have a cast iron skillet, use a cake pan. Make sure it heats up as the oven does to prevent sticking and for the best rise in the dutch baby,
Do you know someone who would love this recipe? If so, please share it with them!
