These dutch babies are filled with a cool, creamy and intensely flavoured homemade lemon curd along with fresh blueberries making them perfect for both Spring and Easter!
Dutch Babies with Lemon Curd and Blueberries
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
- 2 tablespoons butter
- 3 large eggs, room temperature
- 1/2 cup milk, warm
- 1/2 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 2 cups blueberries
- 1 tablespoon powdered/confectioners sugar
- Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
- Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.