Dutch Babies with Lemon Curd and Blueberries

Name: Dutch Babies with Lemon Curd and Blueberries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 cup milk; 1 cup all-purpose flour; 1/4 cup unsalted butter; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Powdered sugar for dusting; 1/2 cup lemon juice; 1 cup granulated sugar; 4 large eggs; 1/2 cup unsalted butter, cubed; Zest of 2 lemons; 1 cup fresh blueberries

Highlighted under: SugarAlchemy Kitchen

Delight in the fluffy and flavorful Dutch Babies topped with tangy lemon curd and fresh blueberries. Perfect for breakfast or brunch!

Created by

Emma

Last updated on 2025-12-11T18:17:05.090Z

These Dutch Babies are a unique twist on pancakes, puffing up beautifully in the oven. Topped with homemade lemon curd and fresh blueberries, they make for a delightful dish that is both impressive and simple to make.

        Why You'll Love This Recipe
        Puffy and airy texture that captivates your senses
Zesty lemon curd complements the sweet blueberries perfectly
Quick and easy to prepare, making it a great choice for busy mornings

      

The Perfect Breakfast Treat

Dutch Babies are a delightful twist on traditional pancakes, offering a unique blend of textures and flavors. Their puffy, airy structure makes them an impressive dish that’s not only beautiful but also satisfying. This recipe transforms a simple breakfast into something extraordinary, ensuring that even the busiest mornings can feel a bit more special.

The combination of lemon curd and fresh blueberries elevates these Dutch Babies to new heights. The tartness of the lemon curd complements the sweetness of the blueberries, creating a balanced and refreshing taste. Whether you’re enjoying them on a lazy Sunday or serving guests at brunch, these treats are sure to impress.

How to Achieve the Perfect Puff

The secret to achieving the perfect puff in your Dutch Babies lies in the baking technique. Preheating your oven is crucial, as the high temperature helps the batter rise beautifully. Additionally, using a cast-iron skillet retains heat effectively, allowing for an even bake. Remember, the batter should be poured into the hot skillet; this ensures a crispy edge and a soft center.

Mixing the ingredients until smooth is also important. Overmixing can lead to dense Dutch Babies, so blend just until combined. This recipe is forgiving for beginners and allows for experimentation; feel free to adjust the toppings according to your preferences!

Serving Suggestions

While lemon curd and blueberries are a classic combination, don't hesitate to get creative with your toppings. Fresh fruits like strawberries, raspberries, or even a drizzle of maple syrup can add a delightful twist. You could also try adding a dollop of whipped cream for an extra indulgent touch.

For a more decadent experience, consider incorporating a sprinkle of nuts or a hint of cinnamon. These additions not only enhance the flavors but also add a beautiful presentation that will wow your guests. Enjoy your Dutch Babies with a warm cup of coffee or tea for the ultimate brunch experience.

Ingredients

For the Dutch Babies

3 large eggs
1 cup milk
1 cup all-purpose flour
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting

For the Lemon Curd

1/2 cup lemon juice
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, cubed
Zest of 2 lemons

For Topping

1 cup fresh blueberries

Gather all the ingredients for a delightful Dutch Babies experience!

Instructions

Make the Lemon Curd

In a medium saucepan, whisk together lemon juice, sugar, and eggs. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in butter and lemon zest. Let cool.

Prepare the Dutch Babies

Preheat the oven to 425°F (220°C). In a blender, combine eggs, milk, flour, vanilla, and salt. Blend until smooth.

Add butter to a cast-iron skillet and place in the oven until melted. Pour the batter into the skillet and bake for 20 minutes, or until puffed and golden brown.

Serve

Remove the Dutch Babies from the oven. Dust with powdered sugar, top with lemon curd and fresh blueberries, and serve immediately.

Enjoy this delightful dish that is sure to impress your family and friends!

Storage Tips

If you have leftover Dutch Babies, store them in an airtight container in the refrigerator for up to two days. To reheat, simply warm them in the oven at a low temperature until heated through. However, keep in mind that they may lose some of their puffiness during storage.

Lemon curd can be stored in a sealed jar in the refrigerator for up to a week. It’s a versatile topping that can be used on toast, pancakes, or as a filling for pastries, making it a worthwhile addition to your breakfast repertoire.

Frequently Asked Questions

Can I make the batter in advance? Yes, you can prepare the batter a few hours ahead of time and store it in the refrigerator. However, for the best results, it’s recommended to bake the Dutch Babies fresh for optimal puffiness.

What can I substitute for eggs? For a vegan version, you can try using a flaxseed meal or a commercial egg replacer. Keep in mind that the texture may vary slightly, but you can still achieve a delicious result.

Questions About Recipes

→ Can I make the lemon curd in advance?

Yes, you can prepare the lemon curd up to a week in advance and store it in the refrigerator.

→ What can I use instead of blueberries?

You can substitute with raspberries, strawberries, or any other berries of your choice.

→ Can I use a different type of flour?

Yes, whole wheat flour or gluten-free flour can also be used, but the texture may vary slightly.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.