Description
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
Scale
- 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)
- 1/2 cup lemon curd
- 1 cup fresh blueberries
- powdered sugar, for dusting
Batter:
For topping:
Instructions
- 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.
- Prepare the Batter: In a blender, combine eggs, milk, flour, sugar, salt, and vanilla extract. Blend until smooth, about 20–30 seconds.
- 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.
- Add Toppings: Spoon lemon curd over the center, scatter with blueberries, and dust with powdered sugar.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch-American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 210
- Sugar: 11 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
