Description
This light and puffy Dutch baby pancake is baked to golden perfection, then topped with a swirl of zesty lemon curd and juicy blueberries. A dusting of powdered sugar finishes this beautiful, brunch-worthy dish that’s as impressive as it is easy.
Ingredients
For the Dutch Baby:
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3 large eggs (room temperature)
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3/4 cup all-purpose flour
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3/4 cup whole milk (room temperature)
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1 tsp lemon zest
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2 tbsp sugar
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1/2 tsp vanilla extract
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Pinch of salt
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3 tbsp unsalted butter
For the Lemon Curd (or use store-bought):
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1/2 cup lemon juice (fresh)
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1 tbsp lemon zest
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3 large eggs
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3/4 cup sugar
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6 tbsp unsalted butter, cut into cubes
For the Toppings:
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1 cup fresh blueberries
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Powdered sugar, for dusting
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Extra lemon zest or mint for garnish (optional)
Instructions
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Make the lemon curd:
In a saucepan, whisk together lemon juice, zest, eggs, and sugar. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in butter until smooth. Let cool and refrigerate. -
Make the Dutch baby:
Preheat oven to 425°F (220°C). Place a 10- to 12-inch oven-safe skillet in the oven while it heats.
In a blender, combine eggs, flour, milk, lemon zest, sugar, vanilla, and salt. Blend until smooth. -
Bake the Dutch baby:
Carefully remove hot skillet from oven and add butter. Swirl to coat. Pour in batter and immediately return to oven. Bake for 20–22 minutes, until puffed and golden. -
Assemble and serve:
Remove Dutch baby from oven. Spoon lemon curd into the center and top with fresh blueberries. Dust with powdered sugar and garnish if desired. Serve immediately.
Notes
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For shortcuts, use quality store-bought lemon curd.
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The Dutch baby will deflate slightly once out of the oven – totally normal!
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Best enjoyed fresh, but leftovers can be gently reheated in the oven.