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This blueberry Dutch baby with lemon curd 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!
I’m sorry, I’m yelling again. I get 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—especially when it’s a blueberry Dutch baby!
They are (dare I say?) better than traditional fluffy pancakes and have the perfect little crisp to the edges.
I added fresh blueberries and drizzled them with a heavy cream/lemon curd mixture to make things even better. It’s sweet and tart and makes my heart sing.
They are super easy to make and can be customized to include your favorite berries and toppings!
Ingredients needed
- Eggs
- Lemon zest
- Milk
- All-purpose flour
- Vanilla bean paste
- Brown sugar
- Blueberries
- Butter
- Heavy cream
- Lemon curd
How to make a blueberry Dutch baby
I often struggle with breakfast. But not when it comes to Dutch babies! They’re so easy, delicious, and packed with flavor!
- In a blender add eggs, lemon zest, milk, all-purpose flour, vanilla bean paste, and brown sugar. Blend until smooth and let rest for 20 minutes.
- Preheat your oven. Once ready to bake, add butter to a 12-inch skillet and let it melt in the oven.
- Pour the batter into the skillet and sprinkle the top with blueberries.
- Bake until puffed up and fully cooked.
- In a bowl, whisk together heavy cream and lemon curd.
- Drizzle your cooked Dutch baby with lemon curd mixture and more fresh blueberries.
My Pro Tips
Recipe Tips
- Don’t skip letting your batter rest. At a minimum, you want it to rest for 20 minutes. If you have time, you can make the batter the night before, refrigerate it, and let it come to room temperature in the morning for baking.
- You want a hot pan so that’s why you melt the butter in the pan in the oven.
- Swap out the blueberries with raspberries, blackberries, or even chopped strawberries.
- You can use frozen blueberries in place of fresh. You’ll want to defrost them and drain off any extra liquid.
- Use store-bought or homemade lemon curd.
More Dutch baby recipes
Blueberry Dutch Baby
Ingredients
- 2 large eggs
- ½ cup milk
- ½ cup all-purpose flour
- 2 tablespoon lemon zest
- 2 teaspoons vanilla bean paste
- 2 teaspoons brown sugar
- ⅓ cup fresh blueberries
- 2 tablespoons unsalted butter
- ¼ cup lemon curd
- 2 tablespoons heavy cream
Instructions
- In a blender, add eggs, milk, flour, lemon zest, vanilla bean paste, and brown sugar. Blend for about 30 seconds just until combined.
- Let the batter rest for 20 minutes.
- Preheat your oven to 425 degrees F.
- Once the oven is hot and the batter has rested, add 2 tablespoons butter to your 12-inch frying pan and place the pan in the oven.
- Let the butter melt in the oven, remove the pan, pour in the batter and sprinkle the top with blueberries.
- Add back to the oven and cook for 15 minutes or until the Dutch baby has puffed up and is golden brown in color.
- In a small bowl whisk together lemon curd and heavy cream. Drizzle lemon curd mixture over the Dutch baby.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
London sounds like it was such a great trip! Glad you’re back and giving up this dutch baby! Blueberries are my absolute favorite!
Now I must go get some blueberries! This looks so good!
I LOVE how fresh and fruity this looks! Blueberry and lemon curd is such a great flavor combination 🙂
I can’t wait to try these! My kids love blueberries!
This is breakfast for the win!
Oh boy. This recipe really looks terrific. For sure the perfect luxurious breakfast.