This blueberry lemon curd dutch baby combines juicy blueberries and tangy homemade lemon curd all piled into a big, flaky skillet dutch baby. Easy to make and a brunch favorite!
I’m fully aware that there’s literally nothing I’m not shoving lemon curd into these days. Why should a dutch baby this gorgeous be any exception??
We all know that blueberries + lemon is a match made in breakfast heaven so we’re dialing things up a notch and stuffing all this goodness into one big flaky dutch baby plus inviting homemade lemon curd to play.
The list of reasons why you should be running to the kitchen to make this dutch baby at this very moment is about 10 miles long.
It’s always just really cool when breakfasts this gorgeous turn out to also be the EASIEST thing ever to make. We love a low-maintenance breakfast queen!
This Blueberry Lemon Curd Dutch Baby features…
- Flaky, buttery dutch baby pastry
- Jammy blueberries roasted on top of the dutch baby
- Tangy homemade lemon curd drizzled on top
- Minutes to make and always a showy brunch item
Making the Blueberry Lemon Curd Dutch Baby
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Milk
- Eggs
- Brown sugar
- Vanilla extract
- All-purpose flour
- Blueberries
- Granulated sugar
- Lemon
- Powdered sugar for serving
What Pan Should I Use?
We recommend using a 9-inch cast iron skillet for this dutch baby. The heavy cast iron creates the perfect heating environment for a dutch baby and helps the outside crisp up perfectly while the inside stays light and airy.
If you don’t have a cast iron on hand, we recommend using a 9-inch round cake pan or casserole dish instead.
Tips for Perfect Dutch Baby
- Preheat oven AND skillet at 400F – you want your oven piping hot for this dutch baby, as well as the skillet. We recommend placing the skillet in the oven for about 5 minutes to heat.
- Swirl melted butter around skillet – make sure it coats the sides as well, this will help the dutch baby release easier.
- Use warm milk and room temperature eggs – this helps the dutch baby rise nice and high during baking.
- Sprinkle blueberries on top of batter – once the batter is in the pan, sprinkle blueberries on top to prevent them from sinking into the batter. They’ll bake up perfectly juicy and jammy on top of dutch baby.
- Make lemon curd while dutch baby bakes – it will work out perfect timing-wise and your lemon curd will just be finishing up once the dutch baby is finished in the oven. You can also make the lemon curd several days in advance – just make sure to press plastic wrap directly on surface to prevent a skin from forming.
- Bake until dutch baby is golden brown and puffy – the dutch baby will puff up quite a lot while it bakes, so don’t be alarmed! It will deflate slightly as it cools.
Recipe Variations
Try these ideas for a different twist on this dutch baby!
- Use a different fruit – raspberries, blackberries, or chopped strawberries would all work great in place of the blueberries.
- Try a different citrus – orange, lime or grapefruit would all work great in place of the lemon in the curd!
- Make it chocolate – skip the blueberries and lemon curd entirely and sprinkle a handful of chocolate chips over batter before baking.
Can I Store Dutch Baby?
Unfortunately, dutch babies are just one of those things that you want to enjoy straight out of the oven and isn’t nearly as good if you store it for later.
The best part about this recipe though is that the batter can literally be made in less than 10 minutes! We typically make the lemon curd the night before and then bake up the dutch baby the next day for an easy breakfast.
This dutch baby is seriously what heaven is made out of, y’all. Definitely enjoy it warm from the oven while the pastry is flaky and the blueberries are nice and jammy. And don’t forget the healthy drizzle of lemon curd + powdered sugar dusting on top!
And if you eat half of it in a matter of minutes…..no worries, we’ve all been there.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this dutch baby made step-by-step on Google Web Stories!
MORE ways to love lemon curd you’ve gotta try!
- Strawberry Coconut Lemon Curd Pancakes
- Lemon Raspberry Shortcakes with Lemon Curd
- Lemon Curd Almond Butter Cake
Blueberry Lemon Curd Dutch Baby
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Dutch Baby
- 4 tablespoons unsalted butter, divided
- 1/2 cup warm milk (110F)
- 2 large eggs, room temperature
- 1/4 cup light brown sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (or whole wheat)
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
Lemon Curd
- 2 large egg yolks
- 1/4 cup granulated sugar
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 3 tablespoons butter, softened
- Powdered sugar for serving, optional
Instructions
Dutch Baby
- Preheat oven to 400F. Place 2 tablespoons butter in a 9-in cast iron skillet and place skillet in oven to heat for 5 minutes until skillet is hot and butter is melted. Grip the handle of skillet with a hot pad and gently swirl to coat butter on all the sides.
- Melt remaining 2 tablespoons butter in microwave or on stovetop. In a medium bowl, whisk melted butter, milk, eggs, sugar, and vanilla until smooth. Whisk in flour, and salt until a smooth batter forms.
- Remove skillet from oven, carefully pour batter into skillet, and sprinkle with blueberries. Place skillet back in oven and bake dutch baby at 400F 20-25 minutes until puffed up and golden brown.
Lemon Curd
- While the dutch baby bakes, make the lemon curd. In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to medium-low to keep water at a simmer.
- Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of the pot of simmering water.
- Whisk lemon curd frequently over medium-low heat until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add softened butter, 1 tablespoon at a time whisking well after each addition.
- Serve dutch baby warm with lemon curd drizzled on top and powdered sugar if desired. Enjoy!
For a step-by-step guide to making this recipe, check out the video!
Notes
Nutrition
This post was updated with new photos and recipe tips on 5/3/23.
Brittany Audra says
Absolutely cannot get over the bright colors!!! Lemon + blueberry is the BEST combination 🙂
Sarah says
Absolutely!! Thanks Brittany! 😉
marcie says
I’m a huge fan of lemon curd and the batch I just made recently was in everything…literally! This dutch baby needs to be made ASAP — I’m loving blueberries so much right now!
Sarah says
I’m putting lemon curd in literally everything right now too! Just way too good. 🙂
Ashley@CookNourishBliss says
Gah how I love blueberry + lemon together! This dutch baby sounds SO good! And just too perfect for spring! (<— which I'm hoping actually arrives soon! ha!)
Sarah says
It’s such a killer combo, right?? Perfect dutch baby material. 🙂
Tamara says
Can you make the lemon curd the night before to save on time in the morning?
Sarah says
Yes, absolutely! Just heat up the lemon curd for about 20 seconds in the microwave just before serving so it’s easy to drizzle.
Donna Montgomery says
wow lady! absoltly amazing
Amy Gardner says
My 12 year old daughter made the Dutch baby for breakfast and it turned out fantastic. We didn’t make homemade lemon curd because we had a jar of lemon curd to use up. This is a great recipe!
Sarah says
Awesome to hear, Amy! So glad your family enjoyed. 🙂
Ginny says
Can I use almond flour?
Sarah says
Hi Ginny – Almond flour would not work as a substitute, sorry!
Reba schaller says
Can I use a pan other than cast iron? The only cast iron pan I have is a Dutch ovenreba
Sarah says
You can use a 9-in pie pan in place of the cast iron! It might not puff up as nicely, but it will still be delicious!
Annemsymes says
Made this, everything turned out great, would make this again if I ever made anyth8ng twice😛
Sarah says
Awesome! Hope you enjoyed. 🙂
Shane says
Anyone try making this in a bigger Dutch over pan? I only have a 12 inch or a few small 4 inch ones (which may make nice individuals) not sure how cooking time would vary either way.
Sarah says
Hi Shane! I’d recommend using the 12-inch skillet and check it for doneness around the 15-20 minute mark. 🙂 Good luck!
Shane Lechler says
Turned out amazing and momma on Mother’s Day was very pleased! Thanks for this recipe! I also used a few personal cast irons to make smaller ones!
Sarah says
So awesome to hear, Shane! Thanks for reporting back 🙂
Fred Wilson says
Very tasty! Quick and easy to make. My wife loved it.
Sarah says
That’s awesome to hear, Fred! Thanks for reporting back. 🙂