Blueberry-Lemon Curd Dutch Baby

This Blueberry-Lemon Curd Dutch Baby pairs a golden, puffed skillet pancake with tangy lemon curd and a luscious blueberry-lemon compote. Garnished with fresh blueberries, lemon slices, and mint, it’s an easy yet elegant dish for brunch or dessert.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Dutch baby

1 recipe Classic Dutch Baby

2 tablespoons unsalted Irish butter

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Blueberry-lemon compote

½ cup fresh blueberries, plus additional for topping

1 teaspoon lemon zest

1½ teaspoons lemon juice

1 tablespoon ultrafine pure cane granulated sugar

⅛ teaspoon coarse kosher salt

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Toppings & garnishes

⅓ cup lemon curd, warmed

Thinly sliced lemon slices, for garnish

Fresh mint, for garnish

Powdered sugar, optional

Directions

Prepare batter for Classic Dutch Baby as directed in steps 1–2.
Meanwhile, for compote, in a small saucepan, stir together ½ cup blueberries, lemon zest and juice, ultrafine sugar and salt. Bring to a gentle simmer over medium heat; simmer for 4 to 5 minutes or until blueberries burst and sauce begins to thicken. Remove from heat; cool slightly.
For Dutch baby, place a 9-inch cast-iron skillet in the oven. Preheat oven to 400°F. Remove hot skillet from oven and add butter; tilt skillet to coat bottom and side with melted butter. Blend batter on medium-high for 1 to 2 seconds; slowly pour into skillet.
Bake for 14 to 16 minutes or until puffed and golden brown. Remove from oven.
Immediately top Dutch baby with lemon curd, warm blueberry-lemon compote and additional blueberries. Garnish with lemon slices and fresh mint; dust with powdered sugar, if desired. Serve immediately.