Zesty Lemon Curd & Blueberry Dutch Baby Pancake Recipe

Golden mornings call for a delightful lemon curd and blueberry Dutch baby pancake that bursts with sunshine on your plate.

This elegant breakfast marvel combines tangy citrus notes with sweet berry brilliance in one stunning skillet sensation.

Puffy, dramatic, and impossibly light, the Dutch baby rises like a culinary masterpiece straight from the oven.

Fresh blueberries nestled within create vibrant pockets of juicy sweetness against the silky lemon curd.

Rich eggs and butter form the foundation of this impressive breakfast treat that looks like it belongs in a gourmet magazine.

The recipe demands minimal effort but delivers maximum wow factor, making weekend mornings feel luxurious and special.

Serve this stunning dish hot and watch as jaws drop and forks dive in with pure excitement.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 223 kcal

Servings: 5

Ingredients for Dutch Baby with Lemon Curd

• Eggs: Provide structure and richness to the pancake, choose fresh, large eggs for best results.
• Flour: Creates the foundational texture, opt for all-purpose flour for smooth consistency.
• Milk: Adds moisture and helps blend ingredients, whole milk works best for creamy texture.
• Salt: Enhances overall flavor, use fine sea salt for even distribution.

• Powdered Sugar, Granulated Sugar: Brings sweetness and helps caramelize edges, select pure cane sugar for clean flavor profile.

• Butter: Provides rich flavor and helps create crispy edges, use unsalted butter for better control of saltiness.
• Blueberries: Adds bursts of fruity freshness, select plump, ripe berries for maximum flavor.
• Lemon Curd: Introduces tangy brightness, choose smooth, creamy store-bought or homemade version.
• Additional Powdered Sugar: Creates beautiful finishing touch, sift for elegant presentation.

Tools to Bake a Puffy Pancake

• Mixing Bowl: Large, sturdy bowl for whisking ingredients smoothly.
• Whisk: Essential for blending eggs, flour, and milk without lumps.
• Cast-iron Skillet or Oven-safe Pan: Heavy-duty pan that goes from stovetop to oven, creating perfect golden edges.
• Measuring Cups and Spoons: Precise measurements for accurate recipe results.
• Spatula: Helpful for spreading lemon curd and transferring pancake.

Instructions for Blueberry Lemon Dutch Baby

• Oven Preparation

Warm up your oven to create the perfect baking environment for a delightful breakfast treat.

• Batter Creation

Mix eggs, flour, sugars, and milk until you have a silky smooth mixture that promises a luxurious texture.

• Skillet Magic

Heat butter in a cast-iron skillet, creating a golden canvas for your pancake adventure.

• Blueberry Scatter

Gently sprinkle fresh blueberries across the liquid batter, adding bursts of fruity excitement.

• Baking Transformation

Slide the skillet into the hot oven and watch as your pancake puffs up and turns a beautiful golden brown.

• Lemon Curd Finale

Carefully remove the puffy pancake and lavish it with tangy lemon curd, creating a bright and zesty topping.

• Serving Delight

Fold the pancake into an elegant shape, dust with a light snowfall of powdered sugar, and serve while warm and inviting.

Helpful Tips to Avoid a Flat Pancake

• Swap out blueberries with seasonal berries like raspberries or strawberries for a fresh twist on the classic recipe.
• Replace whole milk with almond or oat milk to accommodate dietary restrictions while maintaining a delicious texture.
• Enhance the lemon curd by adding a pinch of lavender or fresh thyme for an unexpected and sophisticated flavor dimension.
• Use a well-seasoned cast-iron skillet for the best crispy edges and even heat distribution, ensuring a picture-perfect Dutch baby pancake every time.
• Mix the batter ingredients the night before and store in the refrigerator to save time during morning preparation, allowing flavors to meld overnight.

Serving Pancakes With Cream & Fruit

• Brunch Brilliance: Showcase this Dutch baby pancake as a stunning centerpiece for a weekend brunch, pairing it with crisp bacon or fresh mimosas for a delightful morning spread.
• Sweet Morning Accent: Dust with extra powdered sugar and add a handful of fresh blueberries on the side to enhance the visual appeal and provide a burst of fruity freshness.
• Creamy Companion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy lemon curd and add a luxurious creamy element to the dish.
• Elegant Presentation: Slice the pancake into wedges and drizzle additional lemon curd over each piece, creating an Instagram-worthy breakfast that looks as good as it tastes.

How to Store and Reheat Dutch Baby Pancakes

• Refrigerate Quickly: Store leftover Dutch baby pancake in an airtight container within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Consume Within Days: Enjoy refrigerated pancake within 2-3 days for the best taste and texture, ensuring optimal flavor and food safety.
• Gentle Reheating Method: Warm leftovers in a preheated oven at 325°F for 5-7 minutes to restore crispiness and prevent sogginess, avoiding microwave which can make the pancake rubbery.
• Separate Lemon Curd Storage: Keep remaining lemon curd in a sealed glass jar in the refrigerator for up to one week, using a clean spoon each time to prevent contamination.

Fluffy Lemon Curd And Blueberry Dutch Baby Pancake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

• Total Time: 30 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Heavenly dutch baby pancake blends zesty lemon curd with sweet blueberries for a luxurious breakfast treat. Skillet-baked perfection emerges golden and puffy, inviting cooks to savor its delightful European-inspired charm.

---

Ingredients

Scale 1x2x3x

• 3 large eggs
• 2 cups (470 ml/16 oz) blueberries
• ½ cup (120 ml/4 fl oz) flour
• ½ cup (120 ml/4 fl oz) milk
• 2 tbsps (30 g/1 oz) butter
• ½ cup (120 ml/4 fl oz) lemon curd
• 2 tbsps (30 g/1 oz) sugar
• 1 tbsp (15 g/0.5 oz) powdered sugar
• ¼ tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Preparation: Crank the oven to a scorching 425°F (220°C), creating an ideal environment for the Dutch baby’s dramatic rise.
2. Batter Creation: Whisk eggs, flour, powdered sugar, salt, granulated sugar, and milk in a large bowl until the mixture transforms into a luxuriously smooth, silky consistency with zero lumps.
3. Skillet Preparation: Melt butter in a cast-iron skillet over medium heat, allowing it to turn golden and release its nutty aroma, then pour the batter evenly across the surface.
4. Fruit Arrangement: Scatter blueberries strategically across the liquid batter, ensuring a balanced distribution that promises bursts of fruity flavor in every bite.
5. Baking Transformation: Slide the skillet into the preheated oven, letting the Dutch baby pancake puff up and caramelize for 15-20 minutes until it develops a gloriously bronzed, crispy exterior.
6. Final Flourish: Remove the puffy pancake using oven mitts, lavish the surface with tangy lemon curd, and artfully fold into elegant sections that showcase its voluminous texture.
7. Serving Presentation: Dust with a delicate snowfall of powdered sugar and serve piping hot, inviting guests to dive into this cloud-like culinary masterpiece that bridges sweet and citrusy flavors.

Notes

• Butter Selection: Choose high-quality unsalted butter for rich, authentic flavor and optimal browning in the skillet.
• Batter Technique: Whisk ingredients thoroughly to eliminate lumps, creating a smooth, silky texture essential for the perfect rise.
• Temperature Control: Ensure the skillet is scorching hot before adding batter to achieve the dramatic, signature puffed edge of a Dutch baby.
• Serving Strategy: Consume immediately after baking to enjoy the maximum height, crispiness, and dramatic presentation of the pancake.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 223
• Sugar: 15 g
• Sodium: 75 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 132 mg