Blueberry Dutch Baby
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!
Servings: 2 servings
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
Serving: 1serving | Calories: 520kcal | Carbohydrates: 56g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 187mg | Potassium: 245mg | Fiber: 2g | Sugar: 30g | Vitamin A: 956IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg