Description
Imagine a morning where the sunshine gently filters through the window, casting a warm glow over a table set with the most heartwarming breakfast. In the center, a Lemon Curd and Blueberry Dutch Baby Pancake sits, golden brown, puffed up, and radiating a delightful aroma. This isn’t just a breakfast; it’s an experience, a sweet interlude that promises to start your day with a burst of joy and flavor. The tangy lemon curd melds perfectly with the burst of fresh blueberries, creating a symphony of flavors that dance on your palate.
Ingredients
Produce:
2 cups Blueberries
Refrigerated:
3 Eggs, large
Condiments:
1/2 cup Lemon curd
Baking & Spices:
1/2 cup Flour
1 tbsp Powdered/confectioners’ sugar
1/4 tsp Salt
2 tbsp Sugar
Dairy:
2 tbsp Butter
1/2 cup Milk
Instructions
Preheat your oven to 425°F (220°C).
In a mixing bowl, whisk together the eggs, flour, powdered sugar, salt, granulated sugar, and milk until smooth.
Melt the butter in a cast-iron skillet or oven-safe pan over medium heat.
Pour the batter into the skillet and sprinkle blueberries evenly over the top.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the pancake is puffed up and golden brown around the edges.
Carefully remove the Dutch baby pancake from the oven and spread lemon curd over the top.
Fold the pancake in half or quarters and sprinkle with additional powdered sugar if desired.
Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350