Fluffy Lemon Curd & Blueberry Dutch Baby Recipe for Brunch Joy

Sweet weekend mornings call for a magical lemon curd and blueberry dutch baby that promises pure breakfast delight.

This puffy, golden pancake bursts with tangy brightness and fruity richness.

Crisp edges and a tender center make this dish a true breakfast showstopper.

Blueberries scattered across the surface provide delightful pops of color and flavor.

The silky lemon curd adds a luxurious, zesty dimension that elevates every single bite.

Why This Lemon Blueberry Dutch Baby Dazzles

• Whip Up Breakfast Excitement: This Dutch baby transforms ordinary morning meals into a spectacular culinary adventure with minimal cooking skills required.
• Customize Your Comfort: Blueberries and tangy lemon curd create a delightful flavor combination that appeals to both kids and adults, making it perfect for family gatherings or weekend brunches.
• Quick Kitchen Magic: Using just one skillet and simple ingredients, this recipe delivers restaurant-quality results in less than 30 minutes, giving you more time to enjoy with loved ones.
• Impress Without Stress: The dramatic puffed presentation looks incredibly elegant, yet it's surprisingly easy to prepare, making you look like a professional chef without complex techniques.

Must-Have Ingredients For Dutch Baby Delight

• Eggs: Fresh eggs provide structure and richness to the Dutch baby batter.
• Flour: All-purpose flour creates the foundational texture of the pancake.
• Milk: Whole milk adds creaminess and helps achieve a smooth batter consistency.

• Powdered Sugar, Sugar: These sweeteners balance the tangy lemon and enhance overall taste.
• Lemon Curd: A bright, citrusy spread that adds a zesty and creamy element to the dish.

• Butter: Unsalted butter helps create a golden, crispy exterior and provides rich flavor.
• Blueberries: Fresh blueberries add bursts of sweetness and juicy texture to the Dutch baby.
• Salt: A small amount of salt enhances and balances the other flavors in the recipe.

How To Master A Lemon Dutch Baby

Step 1: Warm Up the Oven

Fire up your oven to a toasty 425°F, creating the perfect environment for your delightful Dutch baby pancake.

Step 2: Create Silky Smooth Batter

• Eggs
• Flour
• Powdered sugar
• Salt
• Granulated sugar
• Milk

Blend everything until the mixture becomes beautifully smooth and free of lumps.

Step 3: Prepare the Skillet

Place a cast-iron skillet on the stovetop and melt butter over medium heat, coating the entire surface with a golden sheen.

Step 4: Build Your Dutch Baby

Pour the velvety batter into the sizzling skillet, then generously scatter fresh blueberries across the surface, creating little bursts of fruity excitement.

Step 5: Bake to Perfection

Slide the skillet into the preheated oven and let it transform for 15-20 minutes.

Watch as it puffs up magnificently and turns a gorgeous golden brown.

Step 6: Add the Zesty Finish

Once out of the oven, spread a layer of tangy lemon curd across the top, then fold the edges slightly.

Dust with an extra sprinkle of powdered sugar for a touch of sweetness.

Step 7: Serve and Enjoy

Bring this gorgeous creation to the table while it’s warm and watch everyone’s eyes light up with delight.

Bake & Wow: Tips For Dutch Baby Fans

• Use a well-seasoned cast-iron skillet to achieve a crispy, golden exterior and prevent sticking.
• Blend ingredients thoroughly to create a smooth, lump-free batter that ensures a light and airy texture.
• Gently sprinkle blueberries across the surface to prevent them from sinking to the bottom during baking.
• Watch closely during the last few minutes to prevent over-browning, aiming for a golden-brown puffy appearance.
• Enjoy the Dutch baby right after baking to experience its dramatic rise and maximum flavor.

Remix The Dutch Baby For Any Season

• Gluten-Free Berry Blast: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the fluffy texture and rich flavor.
• Dairy-Free Dream: Swap milk with almond or oat milk, use coconut oil instead of butter to create a lighter, lactose-free pancake perfect for sensitive diets.
• Tropical Sunrise: Substitute blueberries with mango chunks and replace lemon curd with passion fruit sauce for a vibrant, exotic breakfast experience.
• Protein Power Pancake: Add a scoop of vanilla protein powder to the batter and top with Greek yogurt for a muscle-building morning meal that keeps you full longer.

Presenting Dutch Baby – A Brunch Centerpiece

• Breakfast Bliss Plate: Pair this golden Dutch baby with crispy bacon or breakfast sausage links for a savory-sweet morning combo.
• Brunch Centerpiece: Create an impressive weekend gathering dish by serving on a large wooden board with additional fresh blueberries and mint leaves scattered around.
• Dessert Transformation: Convert this breakfast treat into an elegant dessert by adding a scoop of vanilla bean ice cream and drizzling extra lemon curd on top for a decadent finish.
• Fresh Fruit Companion: Complement the dish with a side of mixed berry compote or freshly sliced strawberries to enhance the fruity blueberry notes.

Best Ways To Store Lemon Dutch Baby Leftovers

• Store leftover Dutch baby in an airtight container for up to 2 days. Wrap carefully to prevent moisture buildup and preserve texture.
• Place cooled Dutch baby in a freezer-safe bag or container. Freeze flat for maximum 1 month. Avoid storing with lemon curd to maintain quality.
• Warm at 350°F for 5-7 minutes until crispy edges return. Cover loosely with foil to prevent excessive browning.
• Heat in 15-second intervals, checking to prevent sogginess. Best used when you need a fast warm-up, though texture might slightly change.

FAQs

• What exactly is a Dutch Baby?

A Dutch Baby is a large, puffy pancake that rises dramatically in the oven, similar to a souffle, and originates from German-American cuisine, typically baked in a cast-iron skillet.

• Do I need special equipment to make this recipe?

A cast-iron skillet is ideal, but you can also use an oven-safe skillet or baking dish if you don’t have cast iron.

• Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that has a similar protein content to ensure proper rising and texture.

• How do I prevent my Dutch Baby from deflating quickly?

Remove it from the oven and serve immediately, as Dutch Babies naturally start to collapse within minutes of being taken out of the hot oven.

Lemon Curd and Blueberry Dutch Baby Recipe

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4.6 from 36 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Rich, golden Dutch baby pancake embraces zesty lemon curd and sweet blueberries in one spectacular breakfast delight. Skillet-baked perfection offers a luxurious morning experience you won’t forget.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups blueberries
• 3 large eggs
• 1/2 cup lemon curd
• 1/2 cup flour
• 1/2 cup milk (236 milliliters)

Additional Ingredients:

• 2 tablespoons butter
• 1 tablespoon powdered sugar
• 2 tablespoons sugar
• 1/4 teaspoon salt

Garnish/Topping:

(No additional garnish or topping ingredients noted in original recipe)

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Instructions

1. Prepare a robust cast-iron skillet by heating it on the stovetop, melting butter to create a smooth, glossy surface.
2. Vigorously blend eggs, flour, powdered sugar, salt, granulated sugar, and milk until achieving a silky, lump-free consistency.
3. Transfer the liquid batter into the heated skillet, ensuring even distribution across the cooking surface.
4. Delicately scatter fresh blueberries across the batter, allowing them to nestle gently into the mixture.
5. Place the skillet into a preheated 425°F oven, allowing the dutch baby to transform and rise for 15-20 minutes until it develops a golden, puffy texture with crisp edges.
6. Remove the skillet from the oven and immediately spread a generous layer of tangy lemon curd across the surface.
7. Gently fold the edges of the dutch baby to create an elegant presentation.
8. Dust the entire creation with an additional sprinkle of powdered sugar, creating a delicate, sweet finish.
9. Serve the dutch baby immediately while warm, capturing its peak texture and temperature for optimal enjoyment.

Notes

• Ensure eggs are at room temperature for a smoother, more even batter that rises perfectly in the oven.
• Use a well-seasoned cast-iron skillet to achieve a crispy, golden exterior and prevent sticking.
• For a gluten-free version, substitute all-purpose flour with almond or rice flour to accommodate dietary restrictions.
• Try different seasonal berries like raspberries or strawberries to add variety and personal flair to the dish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 250 kcal
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 140 mg