Description
Dutch Babies with Lemon Curd and Blueberries are a delightful breakfast that transforms any morning into a special occasion. This fluffy, oven-puffed pancake boasts a golden, crisp edge while remaining soft and custardy inside. Topped with zesty lemon curd and fresh blueberries, it perfectly balances sweet and tart flavors, making it an irresistible choice for brunch or family gatherings.
Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour, sifted
- 4 tbsp unsalted butter
- 1/2 cup lemon curd (store-bought or homemade)
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425°F (220°C) and grease a baking dish with butter.
- In a mixing bowl, whisk together eggs, milk, flour, and salt until smooth.
- Pour the batter into the greased baking dish and bake for about 20 minutes without opening the oven.
- While baking, prepare your toppings: stir the lemon curd and rinse the blueberries.
- Once baked until golden brown, remove from the oven and slice into wedges.
- Drizzle lemon curd over each slice and top with fresh blueberries. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 dish (approximately 160g)
- Calories: 270
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg