Name: Lemon Curd and Blueberry Dutch Baby Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 3 large eggs; 2/3 cup whole milk; 2/3 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons unsalted butter; 1 cup fresh blueberries; 1/2 cup lemon curd; Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

Picture this: a giant, golden pancake emerging puffed and majestic from the oven, topped with a tangy ribbon of lemon curd and juicy, bursting blueberries. That, my friend, is the magic of Lemon Curd and Blueberry Dutch Baby. Effortless and spectacular all at once, this stunning skillet pancake bridges cozy weekend mornings and special occasion brunches. Each bite is bright, rich, and a little bit showstopping—fluffy with a custard-like center, balanced by the sunshine zip of lemon and the pop of sweet, warm berries. If you’re hunting for a breakfast treat that’s both easy and sure to wow, you’ve found it!

Ingredients You’ll Need

Lemon Curd and Blueberry Dutch Baby Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the gorgeous result—Lemon Curd and Blueberry Dutch Baby stars just a handful of pantry staples you probably already have. Every ingredient is carefully chosen: tender eggs, creamy milk, and a hint of vanilla combine for that signature puff, while blueberries and luscious lemon curd bring all the sparkle. Here’s what goes into this beauty:

Eggs: They’re the backbone of the batter, giving lift and a lovely custardy texture.
Whole milk: Enriches the pancake and helps achieve that delicate, almost soufflé-like crumb.
All-purpose flour: Just enough to create structure without weighing things down.
Granulated sugar: Adds a subtle sweetness that balances the tart lemon curd.
Vanilla extract: A dash brings warmth and complexity to the pancake’s flavor.
Salt: Enhances all the other flavors and keeps the sweetness lively, not flat.
Unsalted butter: For caramelized, crispy skillet edges and rich depth.
Fresh blueberries: Bursting with color and sweetness; frozen work well, too, straight from the freezer.
Lemon curd: The star topping—zippy, creamy, and dazzling against the puffed pancake.
Powdered sugar (optional): A snowy finish that looks as good as it tastes.

How to Make Lemon Curd and Blueberry Dutch Baby

Step 1: Preheat the oven and prepare your skillet

Set your oven to 425 degrees Fahrenheit and place a 10-inch oven-safe skillet, preferably cast iron, inside to heat up along with it. A blazing-hot pan is key for that dramatic Dutch baby puff, so don’t rush this step—it makes all the difference!

Step 2: Blend up your batter

In a blender or a large mixing bowl, combine the eggs, whole milk, flour, sugar, vanilla, and salt. Blend or whisk everything together until the batter is super smooth and a bit frothy. This lightness is what will help your Lemon Curd and Blueberry Dutch Baby rise with such flair in the oven.

Step 3: Melt the butter

Carefully remove your hot skillet from the oven and add in the butter, letting it melt and sizzle. Swirl the butter around the pan so it coats every inch—this ensures nothing sticks and gives a gorgeous, crisp base to your Dutch baby.

Step 4: Add your batter and blueberries

With the skillet still hot, pour in the prepared batter. Immediately scatter the fresh blueberries evenly over the surface. Don’t worry if they sink; as the Lemon Curd and Blueberry Dutch Baby bakes, some will peek through the top and caramelize beautifully.

Step 5: Bake to perfection

Return the skillet to the oven and bake for 15 to 18 minutes. Keep an eye on it (no peeking for the first 12 minutes!), and marvel as the pancake billows up with golden, crispy edges and a soft, custardy center.

Step 6: Top and serve

Remove from the oven and let your Lemon Curd and Blueberry Dutch Baby cool slightly—the puff will settle down, but that’s normal! Slice into generous wedges, dollop with lemon curd, and finish with a flourish of powdered sugar if you like. Serve immediately for maximum wow factor.

How to Serve Lemon Curd and Blueberry Dutch Baby

Garnishes

A classic dusting of powdered sugar always looks lovely, but you can go further—extra fresh blueberries, curls of lemon zest, or even a sprig of mint can turn your Lemon Curd and Blueberry Dutch Baby into a brunch masterpiece. The goal here is fun and freshness!

Side Dishes

Keep sides light and bright to play off the pancake’s richness: try a bowl of citrus salad, a spoonful of Greek yogurt, or some crispy bacon for contrasting savoriness. Whatever you choose, they’ll let the Dutch baby truly shine.

Creative Ways to Present

For special occasions, portion the Dutch baby into individual ramekins or mini skillets before baking—absolutely adorable! Or serve wedges on a platter with different toppings (berries, whipped cream, honey) so everyone can customize their Lemon Curd and Blueberry Dutch Baby experience.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra, let leftover Lemon Curd and Blueberry Dutch Baby cool completely, then wrap slices tightly in plastic or store in an airtight container in the fridge. They’ll stay tasty and moist for about two days.

Freezing

For longer storage, freeze individual slices (without lemon curd), layered between sheets of parchment in a sealed container. They’ll keep well for up to a month; just thaw overnight in the fridge before you want to enjoy again.

Reheating

To revive the Dutch baby’s signature fluff, reheat slices in a 350 degree oven for about 8 minutes or pop in the microwave for 30 seconds. Always add the lemon curd and any fresh garnishes after reheating for the best texture and flavor.

FAQs

Can I make Lemon Curd and Blueberry Dutch Baby dairy-free?

Yes! For a dairy-free version, swap the butter for coconut oil and use almond milk instead of whole milk. The result is just as puffed and delicious, with a subtle coconut note that plays beautifully with the lemon.

Is it possible to use frozen blueberries?

Absolutely—frozen blueberries work like a charm! Add them straight from the freezer to the batter. Just know that they might tint the pancake a little, but the taste is just as delightful.

What’s the best way to serve lemon curd on top?

You can either dollop generous spoonfuls of lemon curd across each slice or warm it gently for a pourable drizzle. Both create a luscious, tangy contrast to the warm pancake and blueberries.

Why did my Dutch baby deflate after baking?

Don’t worry, a Dutch baby is famous for its big oven puff, but it always settles once it starts cooling—that’s part of its charm! The texture remains pillowy and delicious even as it deflates.

Can I use a different fruit instead of blueberries?

Definitely. Blackberries, raspberries, sliced strawberries, or even thin apple slices can all make for a fantastic twist. Just keep the spirit bright and fruity so your Lemon Curd and Blueberry Dutch Baby stays just as sunny and scrumptious!

Final Thoughts

If you’re craving something that’s part breakfast party, part edible sunshine, you absolutely need to bake this Lemon Curd and Blueberry Dutch Baby. Bold and beautiful atop any brunch table, it’s a memory maker guaranteed to draw rave reviews from friends and family. Go on—give it a try, and let this recipe add a little magic to your morning!

Lemon Curd and Blueberry Dutch Baby Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 21 reviews

Author: admin
Total Time: 28 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of sweet and tangy flavors with this delightful Lemon Curd and Blueberry Dutch Baby. A puffy baked pancake topped with fresh blueberries and zesty lemon curd, this dish is ideal for a special breakfast or brunch treat.

Ingredients

Scale

For the Dutch Baby:

3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons unsalted butter

For Toppings:

1 cup fresh blueberries
1/2 cup lemon curd
Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat the oven to 425 degrees Fahrenheit.
Prepare the Batter: In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until smooth and frothy.
Heat the Skillet: Place butter in a 10-inch oven-safe skillet or cast iron pan and put it in the oven until melted and hot.
Add Batter and Blueberries: Carefully pour the batter into the hot skillet, then scatter blueberries evenly on top.
Bake the Dutch Baby: Bake for 15-18 minutes until the Dutch baby is puffed and golden brown around the edges.
Serve: Remove from the oven, let cool slightly, slice, and serve warm with dollops of lemon curd on top. Dust with powdered sugar if desired.

Notes

Use fresh or frozen blueberries.
For a dairy-free version, substitute butter with coconut oil and milk with almond milk.
Serve immediately for the best puff.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American