Description
Fluffy dutch babies dance with zesty lemon curd and plump blueberries, creating a breakfast dream straight from European kitchens. Sweet and tangy flavors blend seamlessly, promising pure morning delight that you’ll crave again and again.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs (room temperature)
- 3 large eggs
- ¾ cup all-purpose flour
- ¾ cup whole milk (room temperature)
- ¾ cup sugar
- ½ cup lemon juice (fresh)
Dairy and Fat Ingredients:
- 3 tablespoons unsalted butter
- 6 tablespoons unsalted butter, cut into cubes
Flavor and Garnish Ingredients:
- 1 teaspoon lemon zest
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
- Powdered sugar
- Pinch of salt
- Extra lemon zest or mint for garnish (optional)
Instructions
- Create the tangy lemon curd by whisking lemon juice, zest, eggs, and sugar in a saucepan over medium heat, stirring continuously until the mixture thickens and coats the back of a spoon.
- Remove the saucepan from heat and incorporate butter until the curd becomes silky and smooth. Refrigerate to allow the mixture to set and cool completely.
- Preheat the oven to 425F (220C) and place a 10- to 12-inch cast-iron skillet inside to heat thoroughly.
- Combine eggs, flour, milk, lemon zest, sugar, vanilla, and salt in a blender, processing until the batter becomes completely smooth and free of lumps.
- Carefully extract the scorching hot skillet from the oven and quickly add butter, tilting to ensure even coating across the surface.
- Immediately pour the prepared batter into the butter-coated skillet and return to the oven, baking for 20-22 minutes until the Dutch baby rises dramatically and turns a rich golden brown.
- Carefully remove the puffy pancake from the oven and generously spread lemon curd across the center of the Dutch baby.
- Scatter fresh blueberries over the lemon curd, creating a vibrant and colorful presentation.
- Dust the entire creation with a delicate layer of powdered sugar and add optional garnishes if desired.
- Serve the Dutch baby immediately while still warm and impressively puffy, ensuring guests can enjoy the dramatic rise and delightful flavors.
Notes
- Choose a cold, heavy skillet for the most dramatic puff and crispy edges when baking the Dutch baby.
- Whisk ingredients thoroughly in the blender to avoid lumps and create a silky-smooth batter that rises beautifully.
- Warm the skillet with butter before adding batter to ensure a golden, crisp bottom and prevent sticking.
- Serve immediately after baking to maintain the impressive height and dramatic rise of the Dutch baby, as it will deflate quickly once removed from the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg