I know that this is my second lemon blueberry recipe. I’m not addicted to those flavors, I swear. The best part about this dutch baby is that you can top it with whatever you’d like! If you prefer strawberries and whipped cream or even just maple syrup, you can totally omit the lemon blueberry combination and make it your own.

Lemon Blueberry Dutch Baby

Sarah

This quick and easy dutch baby recipe is just as fun to cook as it is to eat. The simple, classic flavors of the pancake itself make it the perfect base to dress with whatever you want.

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Prep Time 15

Cook Time 20

Course Breakfast

Cuisine American

Servings 6 people

Ingredients

Lemon Curd

4 egg yolks
⅔ cup sugar
zest from 1 lemon
juice from 2 lemons
6 T butter

Dutch Baby

2 T butter
3 eggs
½ cup milk
½ cup flour
3 T sugar

Other

1 cup blueberries
powdered sugar for dusting

Instructions

Dutch Baby

Preheat your oven to 425° F.
Combine all of the ingredients except the butter.
Place your butter in an oven-safe skillet and melt it in the oven. This should take about 1 minute.
Take your skillet out of the oven and make sure the butter is covering the bottom of the pan.
Add your batter and bake for about 15-20 minutes, or until golden and puffy.

Lemon Curd

Boil a couple of inches of water in the bottom of a double boiler. If you don't have one there are a ton of hacks on Google and YouTube on how to create a makeshift one!
Reduce your heat to low and add all of the lemon curd ingredients to the top of your double boiler.
Whisk it constantly for about 10 minutes, or until it thickens up.
Let it cool.
Spread it over the top of your dutch baby and add your blueberries. Sift powdered sugar over the top and serve!

Notes

To save time, make the lemon curd as your dutch baby is cooking.

Lemon Blueberry Dutch Baby