Blueberry Dutch Baby With Lemon Curd Recipe

Name: Blueberry Dutch Baby With Lemon Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: LEMON CURD; Zest of 2 lemons; 1/2 cup lemon juice; 3/4 cup sugar; 2 large eggs; 1/2 cup unsalted butter, cut into 4 pieces; BATTER; 3/4 cup all-purpose flour; 1 tablespoon sugar; 1/4 teaspoon fine sea salt; 3 large eggs; 3/4 cup whole milk; 1 teaspoon vanilla extract; 2 tablespoons melted unsalted butter or vegetable oil; 1 cup fresh or frozen blueberries; Powdered sugar, for serving

Servings: persons

LEMON CURD
Zest of 2 lemons
1/2 cup lemon juice
3/4 cup sugar
2 large eggs
1/2 cup unsalted butter, cut into 4 pieces
BATTER
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
3 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
2 tablespoons melted unsalted butter or vegetable oil
1 cup fresh or frozen blueberries
Powdered sugar, for serving

1
Make lemon curd: In top of a double boiler or in a heatproof bowl, whisk together lemon zest and juice, sugar, and eggs. Add butter and set over (not in) a saucepan of simmering water. Cook mixture, whisking constantly, until thickened, about 20 minutes. Strain through a fine-mesh sieve into a bowl. Put in an airtight container and chill until ready to use.
2
Make batter: In a large bowl, combine flour, sugar, and salt. In a large glass measuring cup, whisk together eggs, milk, and vanilla. Gently whisk wet ingredients into dry ingredients until everything is thoroughly blended. Cover and let stand at room temperature 1 hour or, preferably, chill in refrigerator 2 to 3 hours.
3
About 20 minutes before end of resting time, preheat oven to 450u00b0. When oven is very hot, put in a 10-in. cast-iron skillet for 10 minutes to thoroughly preheat. Working quickly, with all ingredients at hand, pull skillet out of oven with oven mitts and set on stovetop or a heatproof trivet. Pour in melted butter and swirl pan (use caution; it will spatter). Whisk batter to smooth it out. Pour batter into skillet, scatter blueberries over the top, and return pan to oven.
4
Bake until dutch baby is puffed up and golden brown around edges and set in center, about 15 minutes. Sift with powdered sugar. Divide among plates and top with lemon curd.
5
Make ahead: Lemon curd, covered and chilled, up to 2 weeks. Batter, covered and chilled, up to 3 hours.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: LEMON CURD, Zest of 2 lemons, 1/2 cup lemon juice, 3/4 cup sugar, and more.

Yes, Blueberry Dutch Baby With Lemon Curd falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blueberry Dutch Baby With Lemon Curd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions