dutch baby with blueberries and lemon curd
(1 rating)
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.
►
(1 rating)
yield
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 cflour
-
1 Tbspsugar
-
1/4 tspsalt
-
3 lgeggs
-
3/4 cmilk
-
1 tspvanilla
-
2 Tbspunsalted butter, melted
-
1 cblueberries, fresh or frozen
-
1 clemon curd
-
powdered sugar, garnish
How To Make dutch baby with blueberries and lemon curd
-
1Combine 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.
-
2Cover the batter bowl with plastic wrap and refrigerate 2-3 hours. OR, let sit at room temperature for 1 hour.
-
3Before 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.
-
4Give 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.
-
5Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT