Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries
This blueberry lemon curd dutch baby combines the BEST flavors of juicy blueberries and tangy homemade lemon curd all piled into a big, flaky dutch baby! Easiest fancy breakfast ever.
  • Dutch Baby
  • ¼ cup melted butter, divided
  • ½ cup warm milk (110 F)
  • 2 large eggs, room temperature
  • ¼ cup coconut sugar (or brown sugar)
  • 1 teaspoon vanilla extract
  • ½ cup white whole wheat flour
  • ¼ teaspoon salt
  • ½ cup fresh or frozen blueberries (if using frozen, do not thaw)
  • Lemon Curd
  • 2 large egg yolks
  • ¼ cup sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 3 tablespoons butter, softened
  • Powdered sugar for serving, optional
  1. Dutch Baby
  2. Make the dutch baby: Preheat oven to 375F. Place 2 tablespoons butter in a 9-in cast iron skillet and place skillet in oven to heat butter.
  3. In a medium bowl, whisk remaining 2 tablespoons melted butter, milk, eggs, sugar, and vanilla until smooth. Whisk in flour, and salt until a smooth batter forms. Gently fold in blueberries. Remove skillet from oven and carefully pour batter into the bottom. Place skillet back in oven and bake dutch baby at 375F 20-25 minutes or until puffed up and golden brown.
  4. Lemon Curd
  5. In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
  6. Whisk lemon curd continuously so the egg yolks don’t curdle, Continue whisking orange curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition.
  7. Serve dutch baby warm with lemon curd drizzled on top and powdered sugar if desired. Enjoy!