dutch baby with blueberries and lemon curd

a recipe by
Lori Loucas
San Diego

Always a family favorite and quite impressive, too! We often make this in separate 6 inch skillets for individual portions. Lemon curd is easy to make and delicious, but a store bought version works just as well. There are good ones at Cost Plus World Market or Trader Joes.

serves 3-4
prep time 1 Hr 10 Min
cook time 15 Min
method Bake

Ingredients For dutch baby with blueberries and lemon curd

  • 3/4 c
    flour
  • 1 Tbsp
    sugar
  • 1/4 tsp
    salt
  • 3 lg
    eggs
  • 3/4 c
    milk
  • 1 tsp
    vanilla
  • 2 Tbsp
    unsalted butter, melted
  • 1 c
    blueberries, fresh or frozen
  • 1 c
    lemon curd
  • powdered sugar, garnish

How To Make dutch baby with blueberries and lemon curd

  • 1
    Combine flour, sugar and salt in a large bowl. In a separate bowl, whisk together the eggs, milk and vanilla. Gently whisk the egg mixture into the flour mixture until smooth and completely blended.
  • 2
    Cover the batter bowl with plastic wrap and refrigerate 2-3 hours. OR, let sit at room temperature for 1 hour.
  • 3
    Before the end of resting time, preheat the oven to 450 degrees then place a 10 inch cast iron skillet in the oven to get very hot - at least 10 minutes.
  • 4
    Give the batter a good whisking. Then, working quickly and with the batter and blueberries handy, remove the skillet from the oven and add the melted butter. Swirl the pan to coat evenly (it will likely splatter a bit - so be careful). Quickly pour the batter into the skillet, scatter the blueberries on the surface, then return the pan to the oven.
  • 5
    Bake until the dutch baby is puffed up and golden brown on the edges - about 12-15 minutes. Remove from oven and sift powdered sugar over the top. Serve immediately and pass the lemon curd around so folks can help themselves.

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