Mini Dutch Babies: Easy Lemon Curd and Blueberries Delight
Delight in these fluffy Mini Dutch Babies topped with refreshing lemon curd and juicy blueberries, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/2 cup lemon curd
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425°F (220°C).
- In a blender, combine flour, milk, eggs, sugar, salt, and vanilla until smooth.
- Melt butter in a cast-iron skillet and pour the batter into the skillet.
- Bake for about 20 minutes or until puffed and golden.
- Remove from oven and let cool slightly.
- Top with lemon curd and fresh blueberries before serving.
Notes
- These Dutch babies can be served with a dusting of powdered sugar for extra sweetness.
- Feel free to substitute blueberries with other berries like raspberries or strawberries.
Nutrition
- Serving Size: 1 Dutch baby
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: Mini Dutch Babies, Lemon Curd, Blueberries, Easy Recipe, Breakfast
Find it online: https://www.sliceandsavor.com/mini-dutch-babies/