why make this recipe
Lemon Curd and Blueberry Dutch Baby is a delightful treat that combines the tartness of lemon curd with the sweetness of fresh blueberries. This dish is perfect for breakfast, brunch, or even a light dessert. It is easy to make and looks impressive when served. The soft, fluffy texture of the Dutch baby pairs beautifully with the creamy lemon curd and juicy berries, making every bite a burst of flavor.
how to make Lemon Curd and Blueberry Dutch Baby
Ingredients:
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/2 cup lemon curd
- 1/2 cup fresh blueberries
- Powdered sugar for dusting (optional)
- Additional honey or maple syrup for drizzling (optional)
Directions:
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or ovenproof frying pan in the oven while it preheats.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth, scraping down the sides of the blender as needed. The batter should be thin.
- Carefully remove the hot skillet from the oven and add the butter, swirling it around to coat the bottom evenly. Pour the batter into the skillet and immediately return it to the oven.
- Once the Dutch baby is puffed and golden (about 15-20 minutes), remove it from the oven. Spread the lemon curd over the top and scatter the blueberries on top.
- Transfer the Dutch baby to a serving platter. Dust with powdered sugar if desired and drizzle with honey or maple syrup. Slice and serve warm.
how to serve Lemon Curd and Blueberry Dutch Baby
Serve this delightful dish warm, either on its own or with a sprinkle of powdered sugar. Drizzling honey or maple syrup adds even more sweetness. You can cut the Dutch baby into slices for easy sharing at your breakfast table.
how to store Lemon Curd and Blueberry Dutch Baby
Store any leftovers in an airtight container in the refrigerator. It is best enjoyed fresh, but you can keep it for up to two days. Reheat it in the oven briefly to regain some of its fluffiness before serving.
tips to make Lemon Curd and Blueberry Dutch Baby
- Ensure your skillet is very hot when you add the batter; this helps create the puff effect.
- Use fresh blueberries for the best flavor, but frozen blueberries can be used in a pinch.
- Feel free to adjust the sweetness by adding more or less sugar based on your taste.
variation
You can change up the flavors by using different fruits such as strawberries, peaches, or raspberries. Try swapping lemon curd for other flavored curds like lime or orange for a unique twist.
FAQs
Q: Can I make the batter ahead of time?
A: While it’s best to make the batter right before cooking for the best puff, you can prepare it and store it in the fridge for a few hours before baking.
Q: Can I use a regular frying pan instead of a cast-iron skillet?
A: Yes, but ensure it is oven-safe, and keep an eye on cooking times as they may vary.
Q: What can I serve with this dish?
A: Fresh whipped cream or yogurt pairs well. You can also serve it with a side of bacon or sausage for a heartier meal.