Meyer Lemon Dutch Baby Cake, a Meyer lemon-flavored dutch baby pancake cooked in a cast iron skillet and topped with a homemade cream sauce and topped with fresh blueberries.
Make dutch baby batter: Combine flour, milk, eggs, vanilla, salt, and lemon zest and blend until smooth. Set aside.
Cook dutch baby pancake: Heat butter in a skillet over medium-high heat. When butter is sizzling and starting to brown, pour batter into hot skillet and immediately transfer to oven. Bake 16-19 minutes, or until dutch baby cake is puffed on all sides.
Make cream sauce: Meanwhile, heat mascarpone cheese and vanilla in a small sauce pan until creamy (you may add a small amount of lemon juice or water to get a more liquid consistency.
Garnish and serve: After removing dutch baby from the oven, top with cream, lemon zest, blueberries, and powdered sugar. The pancake can be eaten directly from the skillet, just cut and enjoy!
Notes
Leftovers and storage: Store leftover pancake in an airtight container in the refrigerator for up to 4 days. Store the cream sauce for up to 3 days. We do not recommend freezing.
Adapted from: Chrissy Teigen's Dutch Baby Pancake recipe. I reduced the amount of butter and salt, and added cheese and fruit topping.