Frankie and I make a dutch baby every Wednesday morning on my day off with her. She helps me whisk the eggs and snacks on berries while I get the other ingredients prepped. I love how flexible this recipe is. Our standard is berries, but Nate recently made one with lemon and it legitimately tasted like a lemon bar. It was sweet and tangy and so good. I decided why not combine the two flavors and here we are.

The result is really lovely for Spring. Feel free to use frozen berries, but if you’re using strawberries slice them real thin. The tart lemon and sweet berries make the perfect combination.

Lemon Berry Dutch Baby
Serves 2
Adapted from: Smitten Kitchen

4 large eggs
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup whole milk
zest from 1 meyer (or regular) lemon
1/4 cup meyer lemon juice, divided
2-3 tablespoons unsalted butter
a handful of strawberries, very thinely sliced
2 handful of raspberries (fresh or frozen)
powdered sugar for topping

Place a large 11x14 inch baking dish in the oven, then preheat to 425 degrees F.

Meanwhile, in a medium bowl, whisk together the eggs and salt. Add in the flour and whisk until completely smooth (it takes a bit of elbow grease, you don’t want any flour chunks remaining). Add the milk, lemon zest, and 2 tablespoons of lemon juice and whisk to combine.

Once your oven is fully heated, use oven mitts to remove the baking dish from the oven. Toss the butter in the baking dish and swirl it around, getting up it up onto the edges of the dish until it’s completely melted.

Pour the batter into the buttered baking dish and top with berries. Cook for 12-14 minutes until it’s completely set and has started to puff up onto the sides of the dish. Squeeze the remaining two tablespoons of lemon juice on top of the dutch baby, dust with powdered sugar, and serve.