Lemon Curd and Blueberry Dutch Baby are a delightful treat that makes breakfast feel like a special occasion. Imagine a fluffy, oven-puffed pancake, golden and crisp on the edges, yet soft and custardy inside, waiting to be drizzled with zesty lemon curd and adorned with juicy blueberries. It’s like a hug for your taste buds, promising a sweet start to your day.
Why You’ll Love This Recipe:
- These Dutch Babies are incredibly easy to prepare, making breakfast fun and stress-free.
- The flavor combines sweet and tart perfectly, creating a mouthwatering experience.
- Their impressive puffiness makes them visually stunning, perfect for impressing guests.
- They are versatile enough for any meal or occasion—from brunch to dessert!
Ingredients:
Here’s what you’ll need to make this delicious dish:
Eggs: Use large eggs for the best rise; they help create that signature fluffy texture.
Milk: Whole milk works wonders in providing richness but feel free to use low-fat if preferred.
All-Purpose Flour: This is the base ingredient that gives structure; ensure it’s sifted for lightness.
Butter: Use unsalted butter for cooking in the pan—this adds flavor without overpowering.
Lemon Curd: You can make your own or buy store-bought; it brings zesty sweetness to each bite.
Fresh Blueberries: Opt for ripe blueberries as they add bursty juiciness—perfect against the fluffy pancake!
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour, sifted
- 4 tbsp unsalted butter
- 1/2 cup lemon curd (store-bought or homemade)
- 1 cup fresh blueberries
How to Make Lemon Curd and Blueberry Dutch Baby:
Follow these simple steps to prepare this delicious dish:
1: Preheat Your Oven
Preheat your oven to 425°F (220°C). While you wait for it to reach temperature, get your baking dish ready by greasing it generously with butter.
2: Blend the Batter
In a mixing bowl, whisk together the eggs, milk, flour, and a pinch of salt until smooth. Make sure there are no lumps; we want silky perfection here!
3: Pour and Bake
Pour the batter into your preheated baking dish coated in melted butter. Slide it into the oven and let it bake for about 20 minutes without peeking—trust me on this one!
4: Prepare Your Toppings
While your Dutch baby puffs up majestically in the oven, prepare your toppings. If you’re using store-bought lemon curd, give it a good stir. Rinse those fresh blueberries under cool water.
5: Serve It Up
Once golden brown and puffed up like a cloud of deliciousness (about 20 minutes later), remove from the oven. Allow it to cool slightly before slicing into wedges.
6: Top It Off
Drizzle generous amounts of lemon curd over each slice and scatter fresh blueberries on top for that pop of color and flavor. Serve immediately while it’s still warm!
Transfer to plates and enjoy this heavenly creation while basking in its lemony goodness!
You Must Know:
- Dutch babies with lemon curd and blueberries are a delightful breakfast treat that makes mornings feel special.
- They’re fluffy, versatile, and can be topped with whatever your heart desires.
- This easy recipe guarantees smiles all around, whether you’re hosting brunch or enjoying a quiet morning at home.
Perfecting the Cooking Process:
To achieve the fluffiest Dutch babies with lemon curd and blueberries, start by preheating your oven while blending the batter. Pour it into a hot skillet for that perfect puff, then bake until golden and glorious. Timing is everything!
Add Your Touch:
Feel free to jazz up your Dutch babies! Swap out blueberries for strawberries or raspberries or add a splash of vanilla extract for extra flavor. You can even sprinkle in some cinnamon if you want to spice things up!
Storing & Reheating:
Store any leftover Dutch babies in an airtight container in the fridge for up to two days. To reheat, pop them back in the oven for a quick warm-up to maintain their delightful texture and fluffiness.
Chef’s Helpful Tips:
- For perfect Dutch babies, make sure your skillet is really hot before pouring in the batter; this helps them puff beautifully.
- Always blend the batter until smooth for an airy texture.
- Lastly, serve immediately for maximum fluffiness and enjoyment!
FAQs:
What are Lemon Curd and Blueberry Dutch Baby?
Lemon Curd and Blueberry Dutch Baby are a delightful breakfast or brunch dish. They are essentially a puffed pancake that is baked in the oven. The batter, made from flour, eggs, and milk, puffs up to create a light, airy texture. Topped with homemade lemon curd and fresh blueberries, this dish combines sweet and tart flavors, making it perfect for special occasions or weekend treats.
How do I make homemade lemon curd for Dutch Babies?
To make homemade lemon curd for your Lemon Curd and Blueberry Dutch Baby, whisk together eggs, sugar, lemon juice, and zest in a saucepan over medium heat. Stir continuously until the mixture thickens, then remove it from heat and add butter. Allow it to cool before using as a topping. This creamy topping enhances the flavor of the Dutch Baby and adds a refreshing citrus note.
Can I use frozen blueberries in my Dutch Babies?
Yes, you can use frozen blueberries in your Lemon Curd and Blueberry Dutch Baby. However, it’s best to thaw them first to avoid excess moisture that could affect the batter. Gently fold in the thawed blueberries just before baking to ensure they distribute evenly throughout the pancake. This way, you’ll still enjoy bursts of berry flavor while maintaining the right texture.
How long can I store leftovers of Dutch Babies?
Leftovers of Lemon Curd and Blueberry Dutch Baby can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in the oven at low heat until heated through. However, keep in mind that the puffiness may not return completely after reheating. Serve with fresh lemon curd and blueberries for an enjoyable treat even on day two.
Conclusion for Lemon Curd and Blueberry Dutch Baby:
In summary, Lemon Curd and Blueberry Dutch Baby offer a deliciously unique breakfast option that is easy to prepare. The combination of airy pancake topped with zesty lemon curd and juicy blueberries creates an unforgettable flavor experience. Whether served on special occasions or leisurely weekends, this dish is sure to impress family and friends alike. Enjoy making this delightful recipe as part of your morning routine!
More Recipe Suggestions:
Puff Pastry Fruit Tarts with Lemon Curd Whipped Cream
Roasted Baby Potatoes with Rosemary and Garlic
Elegant White Chocolate Blueberry Cheesecake
Lemon Curd and Blueberry Dutch Baby
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour sifted
- 4 tbsp unsalted butter
- 1/2 cup lemon curd store-bought or homemade
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425°F (220°C) and grease a baking dish with butter.
- In a mixing bowl, whisk together eggs, milk, flour, and salt until smooth.
- Pour the batter into the greased baking dish and bake for about 20 minutes without opening the oven.
- While baking, prepare your toppings: stir the lemon curd and rinse the blueberries.
- Once baked until golden brown, remove from the oven and slice into wedges.
- Drizzle lemon curd over each slice and top with fresh blueberries. Serve warm.
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