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Dutch Babies with Lemon Curd and Blueberries Recipe

Dutch Babies with Lemon Curd and Blueberries Recipe
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4.6 from 9 reviews

Delight in a delightful breakfast with these fluffy Dutch Babies topped with zesty lemon curd and fresh blueberries. This easy-to-make recipe is a perfect treat for a leisurely morning.

Ingredients

Units Scale

    Batter:

  • 3 large eggs
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter (for skillet)

    • For topping:

  • 1/2 cup lemon curd
  • 1 cup fresh blueberries
  • powdered sugar, for dusting

Instructions

  1. Preheat the Oven: Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven while it preheats.
  2. Prepare the Batter: In a blender, combine eggs, milk, flour, sugar, salt, and vanilla extract. Blend until smooth, about 20–30 seconds.
  3. Bake the Dutch Baby: Carefully remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet and bake for 18–20 minutes until puffed and golden.
  4. Add Toppings: Spoon lemon curd over the center, scatter with blueberries, and dust with powdered sugar.
  5. Serve: Serve immediately and enjoy!

Notes

  • You can substitute lemon curd with whipped cream or yogurt for a lighter option.
  • Try warming the blueberries in a pan with a splash of lemon juice for extra flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/dutch-babies-with-lemon-curd-and-blueberries-recipe/