Want to impress the special lady in your life this Mother's Day? Treat her to a gourmet breakfast at home with a Dutch baby – a fluffy, oven-baked pancake featuring crispy edges, bursting with sweet blueberries and topped with luscious lemon curd.
The Blueberry & Lemon Curd Dutch Baby makes the perfect centerpiece for a Mother's Day breakfast spread. This recipe is simple enough to get the kids involved in preparation, yet so decadent it will make your queen feel like royalty!
Blueberry & Lemon Curd Dutch Baby
INGREDIENTS
For the Dutch Baby:
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- Zest of 1 lemon
- 2 tbsp unsalted butter
- 1/2 cup fresh blueberries
For the Lemon Curd:
- Store bought Lemon Curd or your favorite lemon preserve
For Serving:
- Powdered sugar
- Fresh blueberries
- Whipped cream (optional)
DIRECTIONS
Prepare the Dutch Baby Batter
- Preheat your oven to 425°F. Place a 10-inch cast iron skillet in the oven to be heated up.
- In a blender, combine eggs, milk, flour, sugar, vanilla, salt, cinnamon (if using) and lemon zest. Blend until smooth. Let it rest for 10 minutes.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat.
- Pour the batter into the skillet, then scatter blueberries on top.
Bake the Dutch Baby
- Place the skillet back in the oven and bake for 15-18 minutes, until it's puffed up and golden brown.
- Remove from the oven and let it deflate slightly.
Serve
- Dust with powdered sugar and spoon lemon curd on top.
- Garnish with fresh blueberries and serve immediately with whipped cream, if desired.
@CHEF_MELISSA_RAMSAY | FRESHOFFTHEYACHTCATERING.COM