Go Back
–+ servings
sourdough dutch baby in cast iron skillet on blue pot holder.

Lemon Blueberry Sourdough Dutch Baby

Hailey
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 8 slices
Calories 215 kcal

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

Blueberries
  • Fresh and frozen blueberries work well within this recipe. Frozen blueberries may release more moisture and lengthen the cooking time.
Fluffy Dutch Baby
  • For a fluffy dutch baby, ensure your ingredients (milk and eggs) are room temperature. This will yield the highest rise.
Alternate Baking Pan
  • 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,

Nutrition

Serving: 8slicesCalories: 215kcalCarbohydrates: 10gProtein: 7.6gFat: 16.3gSaturated Fat: 8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 5.3gCholesterol: 229mgSodium: 152mgPotassium: 73mgSugar: 5.1gVitamin A: 490IUCalcium: 42mgIron: 0.9mg
Keyword breakfast, dessert, discard, fruit, lemon, Seasonal, sourdough
Tried this recipe?Let us know how it was!