Description
Fluffy Lemon Curd Blueberry Dutch Baby is a delightful breakfast treat that combines the bright flavors of lemon and juicy blueberries in a light, airy pancake. Perfectly puffed and golden brown, this dish is both easy to prepare and impressive enough for brunch gatherings. In just 20 minutes, you can create a warm, comforting meal that brings smiles to the table, making it an ideal way to start your day or entertain guests.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1/2 cup lemon curd
- 1 cup fresh or frozen blueberries
- 4 tbsp unsalted butter
Instructions
- Preheat the oven to 425°F (220°C) with a cast-iron skillet inside.
- In a bowl, whisk together flour, milk, and eggs until smooth.
- Fold in half of the lemon curd into the batter.
- Carefully melt the butter in the hot skillet before pouring in the batter.
- Pour batter evenly into the skillet and sprinkle blueberries on top.
- Bake for 15-18 minutes until puffed and golden brown.
- Drizzle with remaining lemon curd, slice into wedges, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (150g)
- Calories: 290
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg