Description
This delightful Dutch Babies recipe features a fluffy, oven-baked pancake topped with a tangy homemade lemon curd and fresh blueberries. Perfect for a cozy breakfast or brunch, the golden puffed base complements the rich, citrusy curd and sweet berries, creating a vibrant and refreshing flavor combination.
Ingredients
Scale
Dutch Baby Batter
- 3 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
Lemon Curd
- 3 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- ½ cup unsalted butter, cubed
- Pinch of salt
Toppings
- Powdered sugar (for dusting)
- 1 cup fresh blueberries
- Fresh mint leaves (optional, for garnish)
Instructions
- Make the Lemon Curd: In a medium heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth. Place the bowl over a pot of simmering water (using the double boiler method). Cook the mixture, whisking constantly, for about 5-7 minutes until it thickens. Remove from heat and whisk in the cubed butter a few pieces at a time until fully melted and smooth. Stir in a pinch of salt and set aside to cool.
- Prepare the Dutch Babies: Preheat your oven to 425°F (220°C). In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend for 20-30 seconds until smooth and fully combined. Place a 10-inch cast-iron skillet or oven-safe pan inside the oven for about 5 minutes to heat.
- Bake the Dutch Babies: Carefully remove the hot skillet from the oven, add the butter, and swirl it around to coat the bottom as it melts. Pour the batter into the skillet and immediately return it to the oven. Bake for 20-25 minutes until the Dutch Baby has puffed up beautifully and the edges are golden brown.
- Assemble the Dish: Remove the Dutch Baby from the oven and let it cool slightly. Dust the top with powdered sugar, then spread a generous layer of the cooled lemon curd over it. Top with fresh blueberries and optionally garnish with fresh mint leaves for added color and aroma.
- Serve & Enjoy: Slice the Dutch Baby into wedges and serve immediately to enjoy the fluffy texture combined with the tart lemon curd and sweet blueberries.
Notes
- Use a well-heated cast-iron skillet to ensure even puffing and browning of the Dutch Baby.
- The lemon curd can be made a day in advance and stored in the refrigerator; bring it to room temperature before spreading on the Dutch Baby.
- For a dairy-free version, substitute butter with a plant-based alternative, though flavor and texture may vary.
- Serve immediately after assembling, as the Dutch Baby may deflate quickly if left to sit.
