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.
Author: Wholeandheavenlyoven/Photo credit to wholeandheavenlyoven.com
Ingredients
- 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
Instructions
- Dutch Baby
- 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.
- 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.
- Lemon Curd
- 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.
- 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.
- Serve dutch baby warm with lemon curd drizzled on top and powdered sugar if desired. Enjoy!
