Description
This Dutch Babies with Lemon Curd and Blueberries recipe features a fluffy, oven-baked pancake with a tart and creamy homemade lemon curd, topped with fresh blueberries and a dusting of powdered sugar. Perfect for a bright, flavorful breakfast or brunch, this easy recipe combines simple ingredients with a stunning presentation.
Ingredients
Scale
Dutch Baby Batter
- 3 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar (for dusting)
Lemon Curd
- 3 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- ½ cup unsalted butter, cubed
- Pinch of salt
Toppings
- 1 cup fresh blueberries
- Fresh mint leaves (optional, for garnish)
Instructions
- Make the Lemon Curd: In a medium heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth. Place the bowl over a pot of simmering water to create a double boiler. Cook the mixture, whisking constantly, for about 5-7 minutes until it thickens. Remove from heat and whisk in the butter cubes a few at a time until fully melted and smooth. Stir in a pinch of salt and set aside to cool.
- Prepare the Dutch Babies: Preheat your oven to 425°F (220°C). In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth and fully combined, about 20-30 seconds. Place a 10-inch cast-iron skillet or oven-safe pan in the oven for 5 minutes to get hot.
- Bake the Dutch Babies: Remove the hot skillet from the oven and add the butter. Swirl it around the skillet to coat the bottom evenly. Pour the batter into the skillet and immediately return it to the oven. Bake for 20-25 minutes until the Dutch Baby has puffed up and the edges are golden brown.
- Assemble the Dish: Once baked, remove the Dutch Baby from the oven and let it cool slightly. Dust generously with powdered sugar, spread a layer of the cooled lemon curd on top, and scatter fresh blueberries over the curd. Garnish with fresh mint leaves if desired.
- Serve & Enjoy: Slice into wedges and serve immediately for a delightful combination of fluffy pancake, tangy lemon curd, and sweet blueberries.
Notes
- Use a well-seasoned cast iron skillet for best results to prevent sticking.
- The lemon curd can be made in advance and stored in the refrigerator for up to one week.
- Ensure the skillet is thoroughly hot before adding batter to achieve the signature puff.
- Serve immediately after baking as the Dutch Baby will deflate as it cools.
- For a dairy-free version, substitute butter with a plant-based alternative and use almond or oat milk.
