Dutch Baby with Lemon Curd & Blueberries

Dutch Baby with Lemon Curd & Blueberries 1000 1000 Maddie Augustin

Celebrate this weekend with breakfast in bed. You deserve it! This dish is a blast to make because the eggy batter floats effortlessly in the oven to create an impossibly light and tender pancake. Top the fluffy dutch baby with a homemade zippy lemon curd and a pile of fresh blueberries.

Pair with Prosecco, and maybe add a splash of orange juice. Cheers!


  • 1 cup blueberries
  • Lemon Curd
  • 2 egg yolks
  • ½ cup sugar
  • ¼ cup lemon juice
  • 2 tsp lemon zest
  • 4 tbsp salted butter

Dutch Baby

  • 4 large eggs, plus the whites from the curd
  • ⅔ cup milk
  • ⅔ cup flour
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 3 tbsp butter


  1. Prepare lemon curd. Set up a double boiler with about 1-2 inches of water in the bottom, and bring to a boil. Once the water is boiling, reduce the heat to low. Separate egg yolks from whites and set whites aside. Whisk together egg yolks, sugar, lemon juice, and lemon zest, and add to the top of the double boiler.
  2. Whisking continuously, until the mixture has cooked through and thickened enough to coat the back of a spoon. The consistency will be similar to hollandaise. Increase the heat if the mixture is not thickening after about 8-10 minutes.
  3. Once thickened, remove from the heat, and add butter one tablespoon at a time, stirring until melted and homogenized. Pour the curd into a jar and cover with plastic wrap to prevent a film from forming. Refrigerate until chilled and set.
  4. Add butter to a 12-inch cast iron and place it in the oven. Preheat the oven and skillet to 425 Fahrenheit.
    1. Note: keep an eye on the skillet to make sure the butter doesn’t burn. Remove from the oven if it begins to brown before your batter is ready.
  5. Prepare Dutch Baby batter. Whisk eggs until no white streaks remain. Add remaining ingredients and continue whisking until combined. Slowly pour the batter into the preheated cast iron skillet and return it to the oven.
  6. Bake for 20 minutes, or until puffed and golden. Reduce the oven temperature to 300 Fahrenheit, and continue to bake for an additional 4-5 minutes, or until set in the middle.
  7. Remove from the oven and allow to cool slightly before topping with the set lemon curd and fresh blueberries. Serve immediately.

Maddie is a Minneapolis-based recipe developer and food photographer with a background in Food Engineering and Nutrition. Maddie utilizes her scientific understanding of food to create delicious recipes that are worth repeating. When she’s not experimenting in her kitchen, she’s exploring new cities around the world or fostering pups to help them adjust to the good life and find their forever homes! You can find more of Maddie’s work (and follow her cute fosters) on Instagram or maddieaugustin.com.

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