We are big brunch fans, and our easy lemon blueberry ricotta dutch baby is sure to be the star of your next brunch! It is buttery, custardy and filled with fresh lemon and blueberry flavors! It is easy to make, but looks “fancy.” Your brunch guests will be very impressed!
What is a Dutch Baby?
A dutch baby is basically a giant baked pancake, but so much better than a typical pancake. It is a puffy breakfast bread that tastes like a cross between a crepe and a pancake and has a custard like texture. When you beat the eggs and then pour the batter into a hot cast iron skillet it causes the batter to puff up. This is the cast iron skillet I use!
What can I serve with a Lemon Blueberry Ricotta Dutch Baby?
We think a perfect brunch includes a balance of sweet and savory food. The dutch baby has a perfect amount of sweetness to it without being overly sweet. A savory dish will complete the brunch! We recommend some kind of eggs and meat. A make ahead dish is always a good idea, so some kind of egg bake would be delicious! A breakfast side salad would also be a great addition to the meal.
Ingredients Needed for Lemon Blueberry Ricotta Dutch Baby
A dutch baby is typically made with just eggs, flour, sugar, milk, and butter. Our recipe does not include sugar, but is the perfect level of sweetness. The other ingredients needed besides eggs, flour, butter and milk are:
Whole Milk Ricotta
Fresh Blueberries
Lemon Zest
Whipped Cream
Powdered Sugar
Maple Syrup
How to Make Ricotta Whipped Cream
The dutch baby itself is so delicious, but the toppings take it to another level! While the dutch baby is baking we whip the ricotta cream so it is ready to put on top while the dutch baby is still warm. Making ricotta whipped cream is essentially the same as making regular whipped cream. Combine the ricotta and heavy whipping cream and whip on high speed until it becomes smooth and fluffy. This will take about 5 minutes. Once it reaches the desired consistency, add some powdered sugar and whip to combine. That’s it! It’s so worth the little bit of extra effort for the flavor it adds!
Lemon Blueberry Ricotta Dutch Baby
Ingredients
- 4 T butter divided
- 4 large eggs
- 2/3 cup whole milk
- 3/4 cup whole milk ricotta cheese divided
- 2/3 cup all purpose flour
- 2 tsp vanilla extract
- 1/2 tsp salt
- zest of 1 lemon
- 1/2 cup fresh blueberries
- 1/2 cup heavy cream
- 2 T powdered sugar
Instructions
- Preheat the oven to 450. Put 2 T butter in a 10-12 inch cast iron skillet and place in the preheated oven to melt.
- Melt the remaining 2 T butter. While the skillet is heating, in a blender combine the eggs, milk, 1/4 cup ricotta cheese, flour, vanilla, salt, lemon zest, and the 2 T melted butter. Blend a stand mixer on high until the batter is smooth. About 1 minute.
- Pour the batter into the hot skillet and top with blueberries. Place the skillet in the center of the oven and bake for 18-20 minutes. Do not open the oven until it has been baking for at least 15 minutes. This could cause the dutch baby to deflate.
- While that's baking, make your ricotta whipped cream. In a stand mixer with the whisk attachment, whip the remaining 1/2 cup ricotta cheese and heavy cream until it is smooth and fluffy. About 5 minutes. Add the powdered sugar and mix to combine.
- When the dutch baby is done baking top its with the ricotta cream, maple syrup, fresh blueberries and lemon zest. Enjoy!
