This blueberry lemon curd dutch baby combines the BEST flavors of juicy blueberries and tangy homemade lemon curd all piled into a big, flaky dutch baby! Easiest fancy breakfast ever.
I’m fully aware that there’s literally nothing I’m not shoving lemon curd into these days.
Should a dutch baby be an exception?? Heck no.
And in today’s case we’re gonna shove literally as much as humanly possible in there, sound good? You will thank me later for obvious BREAKFAST GOALS reasons.
And can I just say that it’s always just really cool when goalworthy breakfasts turn out to also be the EASIEST things to make??
The list of reasons why you should be making this blueberry lemon curd dutch baby at this very moment is about 10 miles long.
So for those of you who’ve never had a dutch baby in your life, you’re in for a major treat. Let’s make a lemon curd dutch baby! >>
- The batter is SO easy you can literally make it in a minute. Melted butter, milk, eggs, flour, salt, a little sugar, vanilla, and a pile of blueberries. Pour it in a heated skillet and send that baby to the oven.
- While the dutch baby bakes, it’s LEMON CURD time. Don’t worry, for those of you new to the homemade LC game, I go over the steps in detail in the recipe below.
Also, a quick note about the dutch baby. If this is your first go-round, you may have a minor heart attack because when you open the oven after about 15 minutes, the dutch baby will be huge and puffy and look like it’s about to explode.
Don’t worry, it won’t. It’ll deflate as it cools and the bottom will be all crispy and buttery. While the center will be soft and jam-packed with juicy blueberries and smooth lemon curd.
And yes, this is what heaven is made of, y’all.
I recommend digging into this dutch baby while it’s still warm. And obviously, showering the whole thing with powdered sugar because might as well go all out, right?
And if you eat half of it in a matter of minutes…..well, no worries. It is likely to happen.
MORE ways to love lemon curd you’ve gotta try!
Watch this dutch baby made step-by-step on Google Web Stories!
Blueberry Lemon Curd Dutch Baby
- 1/4 cup melted butter, divided
- 1/2 cup warm milk (110 F)
- 2 large eggs, room temperature
- 1/4 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 3 tablespoons butter, softened
- Powdered sugar for serving, optional
- Make the dutch baby: Preheat oven to 375F. Place 2 tablespoons butter in a 9-in cast iron skillet and place skillet in oven to heat butter.
- In a medium bowl, whisk remaining 2 tablespoons melted butter, milk, eggs, sugar, and vanilla until smooth. Whisk in flour, and salt until a smooth batter forms. Gently fold in blueberries. Remove skillet from oven and carefully pour batter into the bottom. Place skillet back in oven and bake dutch baby at 375F 20-25 minutes or until puffed up and golden brown.
- In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to 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 bottom pot of simmering water.
- Whisk lemon curd continuously so the egg yolks don’t curdle, Continue whisking orange curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add 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!