Lemon Curd and Blueberry Dutch Baby
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.
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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