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)
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
Nutrition
- Serving Size: 1/4 of Dutch baby
- Calories: 260
- Sugar: 15 grams
- Sodium: 210 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 185 milligrams
