Dutch Babies with Lemon Curd and Blueberries

Name: Dutch Babies with Lemon Curd and Blueberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 cup milk; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 tablespoons unsalted butter; 1/2 cup fresh lemon juice; 1/2 cup granulated sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; Zest of 1 lemon; Fresh blueberries; Powdered sugar for dusting

Highlighted under: Sweet Bakes

Deliciously fluffy and light, Dutch Babies are the perfect canvas for a tangy lemon curd and fresh blueberries.

Created by

Anna

Last updated on 2025-12-11T16:57:04.829Z

Discover the magic of Dutch Babies, a German pancake that puffs up beautifully in the oven. Topped with homemade lemon curd and fresh blueberries, this dish is a delightful breakfast or brunch option that is sure to impress.

        Why You'll Love This Recipe
        Fluffy texture that puffs up in the oven
Bright and tangy lemon curd complements the sweetness of blueberries
Quick and easy to prepare, perfect for any occasion

      

The Allure of Dutch Babies

Dutch Babies, also known as German pancakes, are an irresistible breakfast treat that has gained popularity for their impressive puffiness and delightful texture. Unlike traditional pancakes, Dutch Babies are baked in the oven, allowing them to rise dramatically and form a light, airy structure. They are wonderfully versatile, making them suitable for both sweet and savory toppings, but this recipe highlights a perfect pairing of lemon curd and fresh blueberries.

The beauty of Dutch Babies lies not only in their aesthetics but also in their ease of preparation. With minimal ingredients and a quick cooking time, you can whip up this dish even on a busy morning. Just blend the ingredients, pour the batter into a hot skillet, and let the oven do the work. The result is a stunning, golden puff that will impress anyone at your breakfast table.

The Perfect Pairing: Lemon Curd and Blueberries

Lemon curd adds a vibrant zing that beautifully contrasts the natural sweetness of blueberries. This tangy spread is a classic accompaniment that enhances the overall flavor profile of the Dutch Babies. Homemade lemon curd is surprisingly simple to make, and once you've tried it, you'll never want to go back to store-bought. The fresh lemon juice and zest provide bright, citrusy notes that elevate your breakfast experience.

Fresh blueberries not only add a burst of color but also pack a nutritional punch. They are rich in antioxidants, vitamins, and minerals, making them a healthy addition to your meal. Their juicy sweetness complements the tartness of the lemon curd, creating a balanced flavor that is both refreshing and satisfying. Whether you use them as a topping or mix them into the batter, blueberries are sure to please.

Serving Suggestions and Variations

While this recipe features lemon curd and blueberries, feel free to get creative with your toppings! Seasonal fruits like strawberries, raspberries, or peaches can also work beautifully. For a richer experience, consider adding a dollop of whipped cream or a drizzle of maple syrup to elevate the dish further. The versatility of Dutch Babies means you can adapt them to fit any occasion, from casual brunches to festive gatherings.

If you want to experiment with flavors, try adding a hint of cinnamon or nutmeg to the batter for a warm spice note. You can also substitute the vanilla extract with almond extract for a unique twist. The possibilities are endless, allowing you to customize your Dutch Babies to suit your palate and impress your guests.

Ingredients

For the Dutch Babies

4 large eggs
1 cup milk
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter

For the Lemon Curd

1/2 cup fresh lemon juice
1/2 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, cubed
Zest of 1 lemon

For Serving

Fresh blueberries
Powdered sugar for dusting

Instructions

Steps

Make the Lemon Curd

In a medium saucepan, whisk together lemon juice, sugar, and eggs. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and lemon zest. Let cool.

Prepare the Dutch Babies

Preheat the oven to 425°F (220°C). In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth.

In a cast-iron skillet, melt butter over medium heat, swirling to coat. Pour the batter into the skillet and transfer to the oven. Bake for 20 minutes or until puffed and golden.

Serve

Remove the Dutch Baby from the oven and let it cool slightly. Top with lemon curd and fresh blueberries. Dust with powdered sugar before serving.

Tips for Perfect Dutch Babies

To achieve that perfect puff, it's crucial to preheat your oven and skillet thoroughly. The intense heat is what makes Dutch Babies rise dramatically. Make sure to use a cast-iron skillet or another oven-safe pan that can withstand high temperatures. This will help create that crispy exterior while keeping the inside soft and fluffy.

Another key tip is to avoid opening the oven door while baking. This can cause the temperature to drop and prevent your Dutch Babies from puffing up as intended. Instead, keep an eye on them through the oven window until they reach a beautiful golden color.

Storing and Reheating

Dutch Babies are best enjoyed fresh out of the oven, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. When you're ready to enjoy them again, simply reheat in the oven at a low temperature to bring back their fluffiness. Avoid using the microwave, as this can make them rubbery.

If you want to make Dutch Babies ahead of time, you can prepare the batter and store it in the fridge. Just remember to let it come to room temperature before pouring it into the skillet and baking.

Nutritional Benefits

This Dutch Babies recipe not only delights your taste buds but also offers several nutritional benefits. Eggs provide a good source of protein, which is essential for muscle repair and growth. They also contain important nutrients like vitamin D and choline, which are vital for overall health.

The addition of fresh blueberries boosts the nutritional value further. They are known for their antioxidant properties, which help combat oxidative stress in the body. Plus, their high fiber content supports digestive health. Enjoying Dutch Babies with lemon curd and blueberries can be a delicious way to start your day while nourishing your body.

Questions About Recipes

→ Can I make the lemon curd ahead of time?

Yes, lemon curd can be made ahead and stored in the refrigerator for up to a week.

→ What can I use instead of blueberries?

You can use raspberries, strawberries, or even sliced bananas as a topping.

→ Can I make Dutch Babies in advance?

Dutch Babies are best served fresh, but you can reheat them in the oven for a few minutes if needed.

→ Are Dutch Babies gluten-free?

You can use a gluten-free flour blend to make this recipe gluten-free.