Lemon Blueberry Dutch Baby
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.
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.