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Der Beitrag Blueberry Lemon Curd Dutch Baby erschien zuerst auf Kimberly Zett.

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Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

July 16, 2024 by Kimberly

Indulge in a delightful Blueberry Lemon Curd Dutch Baby, bursting with fresh flavors and a fluffy, pancake-like texture. Perfect for a cozy brunch or special breakfast treat!

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TOTAL TIME

45 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Have you ever tried a Dutch Baby? It’s like a giant, fluffy pancake that’s perfect for impressing guests or treating yourself to something special. This Blueberry Lemon Curd Dutch Baby is a game-changer, blending tart lemon curd with sweet blueberries for an irresistible flavor combo. Plus, it’s super easy to make, so you can whip it up anytime you want a delicious, crowd-pleasing breakfast.

Simply dust it with powdered sugar, drizzle a bit more lemon curd on top, and scatter fresh blueberries for a beautiful presentation. Pair it with a cup of coffee or a mimosa for the ultimate brunch experience. This dish is also versatile – add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert version. Whether it’s a lazy weekend or a special occasion, this Dutch Baby is sure to impress. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.

Simply let it cool completely, then cover it with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 2 days, and reheat it in the oven to retain its fluffiness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

LET’S MAKE A PIECE OF HAPPINESS

Blueberry Lemon Curd Dutch Baby

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Author: Kimberly
Total Time: 45 min
Yield: 4 1x

Description

GOOD TO HAVE ON HAND

grater
food processor
medium metal bowl
electric mixer
small pot
whisk
sealable container (e.g., jam jar)
cast iron skillet
medium bowl
sharp knife
cutting board
small sieve

Ingredients

Units

LEMON CURD

2 lemons (we use the zest, the juice and the remaining lemon as garnish)
150 grams white sugar
2 eggs
70 grams butter, room temperature
pinch of salt

DUTCH BABY BATTER

2 eggs
65 grams all-purpose flour
120 milliliters whole-fat milk
1 tbsp white sugar
1/2 tsp vanilla extract
1/8 tsp salt
1 tbsp butter, for greasing the pan

TOPPINGS

blueberries
mint leaves
powdered sugar
lemon slices

Instructions

First, make the lemon curd: Grate the zest of the two lemons and add them to a food processor with 150g / 3/4 cup of sugar. Mix for 1-1.5 minutes until the zest is finely chopped and blended with the sugar.
Transfer the sugar to a metal bowl and mix in the butter with an electric mixer. Next, add one egg at a time, mixing in between. Juice 3 of the 4 lemon halves and add the juice to the butter-sugar-egg mixture along with a pinch of salt. Mix well.
Fill a small pot halfway with water and bring to a simmer over medium heat. Place the metal bowl on top of the pot and whisk the mixture constantly until it thickens, about 10-15 minutes. The right consistency is reached when the mixture is around 80-85°C (175-185°F) or when it started to thicken.
Remove the bowl from the pot and pour the lemon curd into a clean, sealable container (I used an old jam jar) and set aside. The lemon curd will make exactly 300g / 10.5 oz. It will become more firm the longer it sits.
Now prepare the Dutch Baby. Preheat the oven to 210°C (410°F) and place a cast iron skillet inside to heat up.
In a medium bowl, whisk the eggs with salt and vanilla extract. Add the flour and mix until creamy. Gradually add the milk, whisking until you have a smooth batter.
Once the oven is preheated, use an oven mitt to remove the skillet and add 1 tbsp of butter. Coat the skillet with the melted butter and pour in the batter. Return the skillet to the oven and bake on the middle rack for 11-12 minutes.
Meanwhile, wash and dry the blueberries and mint leaves. Slice the remaining lemon quarter. Have powdered sugar and a small sieve ready.
Remove the skillet from the oven, spread the lemon curd over the Dutch Baby, and garnish with powdered sugar, blueberries, lemon slices, and mint leaves.
And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.

Passive Time: 15 min
Cook Time: 30 min

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Der Beitrag Blueberry Lemon Curd Dutch Baby erschien zuerst auf Kimberly Zett.

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