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blueberry and strawberry dutch baby in a white skillet and dusted with powdered sugar

Berry Dutch Baby

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This Berry Dutch Baby is simple to make and such a great way to use up fresh berries! It’s an easy and delicious breakfast everyone will love!


Units Scale
  • 1/4 cup of sugar
  • 1 tsp almond extract
  • Zest of 1 lemon
  • 3 eggs
  • 1/2 cup of all-purpose flour
  • 1/2 cup milk (dairy free as desired)
  • 1/2 teaspoon of salt
  • 4 tablespoons of butter, divided
  • 2/3 cup of blueberries
  • 1/2 cup of strawberries, chopped or thinly sliced
  • optional for serving: powdered sugar and syrup


  1. Pre-heat the oven to 425 degrees F.
  2. In a blender, combine the sugar, almond extract, lemon zest, eggs, flour, milk, and salt and blend until smooth.
  3. In a large oven-safe skillet (I used a 9 inch cast iron) over medium heat, melt the butter. Once melted, add in the blueberries and strawberries and saute until softened lightly, about 3 minutes.
  4. Pour in the batter and immediately transfer it to the oven. Bake for 20-25 minutes until it’s puffed up around the edges and browned all over.
  5. Dust lightly with powdered sugar and ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: american


  • Serving Size:
  • Calories: 295
  • Sugar: 17.8 g
  • Sodium: 359.4 mg
  • Fat: 15.4 g
  • Carbohydrates: 31.6 g
  • Protein: 7.8 g
  • Cholesterol: 170.6 mg

Keywords: easy dutch baby, berry dutch baby, strawberry dutch baby