Now that you have fresh organic blueberries, a Dutch baby is a delicious choice for enjoying those berries.
The combination of blueberries and lemon brings out the flavor of the berries in a delightful way. When the super hot skillet combines with the air whipped into the eggs after mixing the batter, the effect creates lots of steam to make the pancake rise to its signature height. But, of course, there’s no better time to indulge in a treat of this caliber than at breakfast on a holiday weekend.Print
Impress your guests with this recipe that showcases blueberries in a beautiful cast iron skillet. The combination of blueberries and lemon curd brings out the flavor of the blueberries in a delightfully fresh way.
- Zest of 2 lemons
- 1/2 cup of fresh squeezed lemon juice
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup butter
- 3/4 cup flour
- 1 tbsp. sugar
- 1/4 tsp. fine sea salt
- 3 large eggs
- 3/4 cup whole milk
- 1 tsp. vanilla extract
- 2 tbsp. melted butter
- 1 cup fresh or frozen organ blueberries
- Powdered sugar for garnish
- Add lemon zest, juice, sugar, and eggs to a double boiler. Whisk until blended. Add butter to the ingredients and set over a saucepan of simmering water, whisking continuously. The double boiler provides precise temperature control, so the mixture stays smooth while it thickens for about 20 minutes.
- Combine in a large bowl flour, sugar, and salt. In a measuring cup, whisk together eggs, milk, and vanilla. Gently whisk wet ingredients into dry ingredients until everything is thoroughly blended. Cover and let stand at room temperature for 1 hour or chill in the refrigerator for 2 to 3 hours.
- Preheat the oven to 450° about 20 minutes before the end of resting time. Put a 10-inch cast iron skillet in the oven when very hot to preheat for 10 minutes.
- Remove the hot skillet and work quickly. Pour in melted butter and cover the spattering skillet while swirling the butter to coat the pan.
- Whisk the batter one more time before pouring it into the skillet.
- Scatter blueberries over the top and place the pan in the oven.
- Bake for about 15 minutes until the Dutch baby is puffed up and golden brown around the edges and set in the center.
- Dust with powdered sugar.
- Serve each slice of Dutch baby with a dollop of lemon curd.
When the hot skillet comes out of the oven, move quickly to complete the next steps while the pan stays hot.
- Category: Breakfast
- Method: Baking
- Cuisine: German
Keywords: Blueberry dutch baby with lemon curd