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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.
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5 from 4 votes

Blueberry Lemon Curd Dutch Baby

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


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)

Lemon Curd

  • 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


Dutch Baby

  • 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.

Lemon Curd

  • 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!