Airy Dutch Babies with Lemon Curd & Blueberries Recipe

Breakfast takes an elegant turn with these delightful dutch babies bursting with tangy lemon curd and sweet blueberries.

Puffy, golden pancakes rise dramatically from cast-iron skillets like culinary magic.

The delicate texture melts on your tongue with each sublime bite.

Simple ingredients create something extraordinary in this classic morning treat.

Whisked eggs and flour transform into a cloud-like marvel that impresses even seasoned breakfast enthusiasts.

Bright citrus and fresh berries dance across the surface, promising a symphony of flavors.

Prepare to elevate your morning routine with this stunning breakfast centerpiece that will make everyone at the table swoon.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 200 kcal

Servings: 4

Dutch Baby Ingredient List for a Sweet Start

• Lemon Juice: Bright and tangy foundation that gives the curd its signature zesty punch.
• Lemon Zest: Provides intense citrus aroma and deeper flavor complexity.
• Eggs: Creates smooth, silky texture and helps thicken the curd naturally.
• Sugar: Balances tartness and adds sweetness to the lemon mixture.
• Butter: Delivers richness and creates a luxurious, glossy finish.

• Eggs: Provides structure, lift, and creates the signature puffy texture.
• Flour: Gives body and helps create the golden, crispy exterior.
• Milk: Adds moisture and helps create a light, airy consistency.
• Lemon Zest: Infuses subtle citrus notes throughout the pancake.
• Sugar: Contributes a gentle sweetness to the batter.
• Vanilla: Enhances overall flavor with warm, aromatic undertones.
• Salt: Balances and amplifies all other flavors in the batter.

• Butter: Ensures crisp, golden edges and prevents sticking in the skillet.
• Blueberries: Adds burst of freshness and natural sweetness.
• Powdered Sugar: Provides delicate sweetness and elegant visual finish.

Skillet and Oven Tools You’ll Be Using

• Blender: Essential for creating a smooth, lump-free batter with perfect consistency.
• 10-12 inch oven-safe skillet: Key for achieving the signature puffy, golden Dutch baby.
• Saucepan: Necessary for cooking and thickening the tangy lemon curd.
• Whisk: Perfect for mixing lemon curd ingredients and ensuring smooth texture.
• Measuring cups and spoons: Crucial for precise ingredient measurements.
• Zester or grater: Helps extract fresh lemon zest for added flavor.
• Spatula: Useful for stirring and transferring the lemon curd.
• Powdered sugar shaker: Optional for elegant final dusting.

How to Bake and Top These Puffy Beauties

• Whip Up Lemon Curd

Mix lemon juice, zest, eggs, and sugar in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens like a silky custard. Take off heat and blend in butter until perfectly smooth. Chill in the refrigerator.

• Prep Your Batter

Fire up the oven to 425F and slide a large skillet inside to heat. Toss eggs, flour, milk, lemon zest, sugar, vanilla, and salt into a blender. Pulse until the mixture becomes a smooth, velvety liquid.

• Bake the Puffy Delight

Pull out the scorching hot skillet and swirl butter around its surface. Pour in the batter and zip it back into the oven. Bake for 20 minutes until it rises dramatically and turns a gorgeous golden brown.

• Create Your Masterpiece

Carefully remove the golden puff from the oven. Dollop lemon curd right in the center, scatter fresh blueberries across the top, and dust with a snowfall of powdered sugar. Serve this dramatic breakfast immediately while it’s still dramatically puffed and steaming.

Zest and Berry Ideas for Added Flavor

• Use a hot skillet straight from the oven to ensure a dramatic, puffy rise and crispy golden edges that will make your Dutch baby look professionally baked.
• Prepare lemon curd up to 5 days in advance and store in an airtight container, saving precious morning cooking time without compromising fresh flavor.
• Swap regular flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the same light and airy texture.
• Replace blueberries with raspberries, strawberries, or mixed berries for a colorful and seasonal twist that keeps the breakfast exciting and fresh.
• Add a scoop of protein powder to the batter for extra nutrition, perfect for athletes or anyone wanting a more substantial morning meal.

Serve Dutch Babies with Syrup or Jam

• Breakfast Brunch Centerpiece: Create a stunning morning spread by placing the golden Dutch baby on a large wooden board surrounded by fresh berries and mint leaves for visual appeal.
• Decadent Dessert Transformation: Serve the Dutch baby as an elegant after-dinner treat by adding a scoop of vanilla bean ice cream and drizzling extra lemon curd over the top for rich indulgence.
• Family-Style Sharing Platter: Place the Dutch baby in the center of the table with small bowls of additional lemon curd, blueberries, and powdered sugar so everyone can customize their own slice with desired toppings.
• Picnic Perfect Presentation: Pack the components separately and assemble on-site for a delightful outdoor brunch experience, allowing guests to enjoy the freshly baked Dutch baby with a scenic backdrop.

Save the Rest Without Losing Texture

• Store lemon curd in an airtight container for up to 5 days in the refrigerator, keeping its bright tangy flavor intact.
• Whip up lemon curd and store it 2-3 days before your breakfast, allowing flavors to develop and saving morning cooking time.
• Pack cooled lemon curd in freezer-safe containers and freeze for up to 3 months, ensuring a delicious topping is always ready.
• Consume Dutch baby immediately after baking for maximum puffiness and crispy golden texture, as it deflates quickly when cooling down.

Fluffy Dutch Babies with Lemon Curd and Blueberries Recipe

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4.8 from 18 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Fluffy dutch babies dance with zesty lemon curd and plump blueberries, creating a brunch masterpiece straight from European kitchens. Delicate pancake clouds welcome sweet-tart flavors that will charm weekend breakfast enthusiasts.

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Ingredients

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• 3 large eggs (room temperature)
• ¾ cup (180 ml) whole milk (room temperature)
• ¾ cup (90 g) all-purpose flour
• 3 tbsps unsalted butter
• 2 tbsps sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• Pinch of salt
• 3 large eggs (for lemon curd)
• ¾ cup (150 g) sugar (for lemon curd)
• ½ cup (120 ml) lemon juice (fresh)
• 1 tbsp lemon zest
• 6 tbsps unsalted butter, cut into cubes
• 1 cup fresh blueberries
• Powdered sugar, for dusting
• Extra lemon zest or mint for garnish (optional)

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Instructions

1. Lemon Curd Preparation: Combine lemon juice, zest, eggs, and sugar in a saucepan. Gently heat over medium, stirring continuously until the mixture thickens and transforms into a silky custard-like consistency. Remove from heat and whisk in butter until glossy and smooth. Chill thoroughly in the refrigerator.
2. Batter Creation: Activate blender and pulse eggs, flour, milk, lemon zest, sugar, vanilla, and salt until achieving a perfectly smooth, aerated mixture. Allow mixture to rest briefly while preparing the skillet.
3. Skillet Preheating: Position oven rack in center position and preheat to 425F (220C). Place cast-iron skillet inside oven during heating to ensure intense, even warmth.
4. Dutch Baby Baking: Extract scorching hot skillet, swiftly introduce butter, allowing it to coat entire surface. Immediately pour blended batter and return to oven. Bake for 20-22 minutes until dramatically puffed and golden brown with crisp, elevated edges.
5. Final Presentation: Extract Dutch baby from oven, artfully spread lemon curd across center, generously scatter fresh blueberries. Delicately dust with powdered sugar and optional botanical garnishes. Serve immediately while magnificently inflated and steaming.

Notes

• Preheat the skillet in the oven to ensure a crispy, perfectly risen Dutch baby with dramatic golden edges.
• Blend batter ingredients until completely smooth to prevent lumps and achieve a silky, consistent texture that rises evenly.
• Bake at high heat (425F) and watch carefully between 20-22 minutes to prevent burning while achieving the ideal puffed and golden result.
• Serve immediately after baking to maintain the dramatic rise and puffy texture, as Dutch babies deflate quickly once removed from the oven.

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

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 100 mg