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Blueberry Lemon Dutch Baby

Delicious and fluffy pressure cooker breakfast bursting with lemon and blueberries.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 Pressure cooker or oven-safe dish Greased

Ingredients
  

Main ingredients

  • 1 cup All-purpose Flour
  • 1 cup Milk
  • 3 large Eggs
  • 2 tablespoon Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Blueberries
  • 1 lemon Lemon slices
  • to taste Powdered sugar for dusting
  • 1 tablespoon Lemon zest

Instructions
 

Instructions

  • In a blender, combine flour, milk, eggs, vanilla extract, and lemon zest until smooth.
  • Pour the batter into a greased pressure cooker or oven-safe dish.
  • Seal and cook under pressure for 30 minutes.
  • Carefully release pressure and check for doneness. The Dutch baby should be puffed and golden.
  • Gently remove and dust with powdered sugar, then garnish with blueberries and lemon slices.
  • Serve warm for the best experience.
  • Enjoy your fluffy lemon blueberry Dutch baby!

Notes

Best served with extra blueberries and lemon slices.