Description
Dutch Babies with Lemon Curd and Blueberries are the perfect breakfast or brunch dish. The puffy, golden pancake is topped with homemade lemon curd and fresh blueberries, creating a balance of tangy, sweet, and airy flavors. This delightful dish is as visually stunning as it is delicious, making it ideal for any special occasion or lazy weekend morning.
Ingredients
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3 large eggs
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½ cup all-purpose flour
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½ cup whole milk
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1 tablespoon sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons unsalted butter
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½ cup lemon curd (homemade or store-bought)
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1 cup fresh or frozen blueberries
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Powdered sugar, for dusting
Instructions
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Preheat oven to 425°F (220°C).
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Crack eggs into a bowl and whisk until frothy. Add flour, milk, sugar, vanilla, and salt. Whisk until smooth. Let the batter rest for 10 minutes.
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If making homemade lemon curd, combine lemon juice, sugar, and eggs in a pot. Stir over low heat until thick, then add butter and stir until smooth. Cool.
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Place an oven-safe skillet in the oven as it heats. Once hot, add butter to coat the pan. Pour in the batter and bake for 15-18 minutes until golden and puffed.
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Spoon lemon curd over the warm pancake, scatter blueberries, and dust with powdered sugar. Serve immediately.
Notes
Use fresh or frozen blueberries. If using frozen, don’t thaw them.
You can make the batter ahead and store it in the fridge.
Homemade lemon curd adds a fresh, tangy flavor that enhances the dish.
Serve the Dutch Baby with whipped cream or honey for extra richness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American