This blueberry lemon curd Dutch baby is the perfect way to start the day! Sweet and sour all in one delicious bite. You’ll love this sweet breakfast treat!
IT’S BLUEBERRY TIME! Sorry, I’m yelling again. I just get really excited when it comes to blueberries mixed with lemon curd. It’s a match made in heaven and the flavors are POPPIN’ fresh! And you know how much I love making Dutch babies. They are (dare I say?) better than traditional fluffy pancakes and have the perfect little crisp to the edges.
To make things even better I threw in fresh blueberries and drizzled it with a heavy cream/lemon curd mixture. It’s sweet and tart and makes my heart sing.
So. Freaking. Good.
Also, if you’re following me on Instagram you’ll know that I’m back from London. I have been away for 2 weeks and I’m so happy to be sleeping in my own bed. I mean, I wish I was still in London but I really missed my bed. And my husband. And my cats. But really my bed.
It’s so soft.
I’ll never not love my bed.
I already miss all the walking I did while in London. It was such a great way to start the day. Wake up, eat, go for a long walk, listen and look at Big Ben while you sit in the park soaking up all the free public wifi and walk back to the apartment. Repeat for 2 weeks straight and build in time for lunch and dinner walks.
But, I’m home now. So I will drive everywhere. Sigh.
But, I’ll drive everywhere and get to eat Dutch babies. It’s a win win.
Blueberry Lemon Curd Dutch Baby
This blueberry lemon curd Dutch baby is the perfect way to start the day! Sweet and sour all in one delicious bite. You'll love this sweet breakfast treat!
Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 2 large eggs
- 1 lemon zested
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla bean paste
- 2 teaspoons brown sugar
- 1/3 cup fresh blueberries
- 2 tablespoons unsalted butter
- 1/4 cup lemon curd
- 2 tablespoons heavy cream
FULL RECIPE INSTRUCTIONS ON THE AMERICAN COOKWARE BLOG