Dutch Baby with Lemon Curd

"A traditional Dutch Baby infused with lemon zest and filled with lemon curd & blueberries"
-- @kitchencurious
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  • Recipe Card
Prep time 2hrs
Cook time 15mins
Serves or Makes: 1 Large Dutch Baby

Recipe Card


  • 3/4 cups all-purpose flour
  • 1 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cups whole milk
  • 1 zested lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, at room temperature
  • 13 ounces lemon curd
  • 1/4 cup blueberries
  • Mint, for garnish


  • Step 1

    In a blender combine the flour, sugar, salt, eggs, milk, lemon zest, and vanilla. Blend together until the ingredients are fully combined and the batter is smooth. If you do not have a blender you can put the ingredients in a large bowl and whisk until fully combined. Cover the batter and let chill in the refrigerator for two hours.

  • Step 2

    After the batter has chilled, preheat oven to 450. Once the oven has heated place your cast-iron skillet into the oven and preheat the skillet for 10 minutes. Once heated, carefully remove the skillet from the oven using oven mitts and place onto a heat proof surface. Put the butter in the pan and swirl it around so it fully coats the pan as it belts. Remove the batter from the refrigerator and pour it into the skillet.

  • Step 3

    Transfer the batter filled skillet into the oven and bake the dutch baby batter in the skillet for 15 minutes. The batter should puff up around the edges, sink in the center, and turn golden brown all over. Remove from the oven and fill the center with the lemon curd, top with a few blueberries, and add a few mint leaves for garnish. Serve immediately.

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