Blueberry Lemon Curd Dutch Baby

5 from 8 votes

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!

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 274kcal

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!

Video

Notes

Storing Instructions

Dutch baby is best if served immediately after baking.

Nutrition