Dutch Babies with Lemon Curd and Blueberries

Dutch Babies with Lemon Curd and Blueberries are light, airy, oven-puffed pancakes with crisp edges and a custardy center, topped with tangy lemon curd and sweet fresh blueberries. This elegant yet easy breakfast or brunch option feels like a special treat, but comes together quickly with just a few basic ingredients.

Why You’ll Love This Recipe

Dutch babies are a beautiful blend of pancake, crepe, and popover—all made in one pan with no flipping required. The lemon curd adds a bright, zesty contrast to the buttery base, while the blueberries bring juicy sweetness. It’s an impressive dish that’s simple to prepare, making it perfect for weekend brunch, holiday mornings, or even dessert. Plus, it’s highly customizable and can be adapted to suit your favorite toppings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• All-purpose flour
• Milk
• Vanilla extract
• Salt
• Butter
• Lemon curd (store-bought or homemade)
• Fresh blueberries
• Powdered sugar (optional, for dusting)
• Lemon zest (optional, for garnish)

directions

this recipe

1. Preheat oven to 425°F (220°C). Place a cast iron skillet or oven-safe pan in the oven while it preheats.
2. In a blender or mixing bowl, combine eggs, flour, milk, vanilla, and salt. Blend or whisk until smooth and well combined. Let rest for 5–10 minutes.
3. Carefully remove the hot skillet from the oven and add butter. Swirl to coat the bottom and sides.
4. Pour the batter into the hot skillet and immediately return it to the oven.
5. Bake for 18–20 minutes or until the Dutch baby is puffed and golden brown around the edges.
6. Remove from oven and let cool slightly (it will deflate a bit).
7. Spoon lemon curd over the center and top with fresh blueberries.
8. Dust with powdered sugar and garnish with lemon zest if desired. Serve immediately.

Servings and timing

This recipe serves 2 to 4 people.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Berry Mix: Use raspberries, blackberries, or a mix of berries along with or instead of blueberries.
• Citrus Twist: Add a bit of orange or lime zest to the batter for a citrus-infused flavor.
• Nutty Crunch: Top with toasted almonds or pistachios for texture.
• Creamy Addition: Add a dollop of whipped cream or Greek yogurt before serving.
• Savory Swap: Omit the sweet toppings and fill with herbed cream cheese, smoked salmon, or sautéed mushrooms.

storage/reheating

Dutch babies are best enjoyed fresh from the oven, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a 300°F (150°C) oven for 5–8 minutes to regain some crispness. Avoid microwaving, as it may make the pancake soggy. Store lemon curd and fruit separately for best results.

FAQs

What is a Dutch baby?

A Dutch baby is a large, baked pancake with puffed, crisp edges and a soft, custardy center—similar to a popover or Yorkshire pudding.

Can I make the batter ahead of time?

Yes, the batter can be made up to a day ahead and stored in the fridge. Stir well before using.

Do I need a cast iron skillet?

A cast iron pan is ideal, but any oven-safe skillet or baking dish will work.

Can I use frozen blueberries?

Yes, thaw and drain them well before using to prevent excess moisture.

Is lemon curd necessary?

Lemon curd adds a bright, tangy flavor, but you can substitute with jam, syrup, or even Nutella.

Why didn’t my Dutch baby rise?

Make sure your pan is hot before adding the batter and that your oven is fully preheated. Cold ingredients or old eggs can also affect the rise.

Can I make this dairy-free?

Use plant-based butter and milk. It may slightly change the texture but still works well.

Is this recipe sweet or savory?

This version is sweet, but the base Dutch baby is neutral and can go either way.

What’s the best way to serve it?

Slice into wedges and serve warm with your choice of toppings.

Can I double the recipe?

Yes, double the batter and use a larger pan, or make two separate Dutch babies.

Conclusion

Dutch Babies with Lemon Curd and Blueberries are a stunning yet simple dish that brings big flavor with minimal effort. With their puffy golden edges, creamy center, and bright fruity topping, they’re sure to impress at any breakfast or brunch table. Quick, customizable, and crowd-pleasing—this recipe is a must-try.

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