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Lemon Blueberry Ricotta Dutch Baby

This Dutch baby is custardy, buttery, and filled with fresh lemon-blueberry flavor! Top it with ricotta whipped cream and enjoy every bite!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6

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!
Keyword breakfast, brunch, dutch baby