Mini Dutch Babies with Lemon Curd & Blueberries Surprise!
Mini Dutch Babies are fluffy, pancake-like treats that are baked in the oven and topped with tangy lemon curd and fresh blueberries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup lemon curd
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 425°F (220°C).
- In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
- In a large oven-safe skillet, melt the butter over medium heat.
- Pour the batter into the skillet and transfer it to the preheated oven.
- Bake for 20-25 minutes or until the edges are puffed and golden brown.
- Remove from the oven and let it cool slightly.
- Top with lemon curd and fresh blueberries before serving.
Notes
- Serve immediately for the best texture.
- Feel free to substitute the blueberries with other berries if desired.
- Can be made gluten-free by using a gluten-free flour blend.
Nutrition
- Serving Size: 1 mini dutch baby
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg