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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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