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Gluten Free Blueberry Lemon Dutch Baby

Gluten-Free Blueberry Lemon Dutch Baby

Looking for a tasty way to enjoy breakfast? Try this simple and delicious Gluten-Free Blueberry Lemon Dutch Baby that is great for breakfast or dessert. It’s light, fluffy, and the perfect weekend treat.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup oat flour make sure it’s gluten-free
  • 3/4 cup almond milk
  • 3 eggs room temp
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp arrowroot flour
  • 2 tbsp maple syrup
  • 1 cup fresh blueberries
  • 1 lemon zested
  • 1 tbsp lemon juice
  • 1.5 tbsp coconut oil
  • pinch of salt

Equipment

  • Blender
  • 9-inch Cast-Iron Skillet

Method
 

  1. Preheat oven to 425°
  2. Place coconut oil in a 9-inch cast-iron skillet and heat it on the stove on low/medium heat for a few minutes. Let the oil melt and the skillet heat up in the oven for about 10 minutes.
  3. In a blender, add all the ingredients EXCEPT the blueberries.
  4. Remove the cast iron and pour the batter evenly into the pan. Then top with the blueberries.
  5. Place it in the oven and bake for about 18-23 minutes. My oven cooks fast so mine was done in about 18 minutes. If yours starts to puff up a lot, remove it.
  6. Allow your dutch baby to cool for about 5 minutes and top with powdered sugar. Serve with syrup and enjoy.