We’re back from our beach trip with the teardrop camper, and while I’m already missing those breezy barefoot mornings making drip coffee and riding my rented cruiser to the beach, I’m feeling more well-rested and reflective than ever. I can’t wait to share photos from the trip alongside a few recipes for road trip snacks and camp huevos rancheros next week, but first, MOTHER’S DAY!
My sweet mama bird is coming in town this weekend and I am beyond excited to shower her with love through flowers, food and brunch of course. She is without a doubt the most influential person in my life and while I’ll never be able to truly repay her for all she has given me, I figured this delish Dutch Baby with lemon curd, whipped cream and fresh blueberries was a decent start. I’m only sad that my darling sister bird won’t be here to join us, as this will be her first Mother’s Day as a mama-to-be! I’m going to be an aunt! Oh the joy that is to come!
If you’re looking for something tasty to serve the wonderful women in your life, I highly recommend this Dutch Baby recipe. A Dutch Baby is like a giant pancake that you don’t have to flip, only lighter. It’s like a fluffier crepe or maybe a flatter french toast. It’s a one-skillet brunch favorite that comes together quickly and makes for a beautiful presentation. It’s the perfect foundation for a dusting of powdered sugar, a smear of zesty lemon curd and a sprinkling of fresh summer berries. If you’ve got a hungry crowd, I recommend serving it alongside some crispy bacon and a pitcher of this fresh pressed Turmeric Orange Juice. Slice it up like a pie, serve warm and enjoy!
Oh, and thank you to all the other mama birds out there who make the world go round! You are so loved, probably more than you’ll ever know!
— Mackenzie
Dutch Baby with Lemon Curd and Blueberries
INGREDIENTS:
For the dutch baby:
- 2 Tbsp. unsalted butter
- 3 eggs
- 1/2 cup milk (or unsweetened coconut milk)
- 1/2 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. sugar
- 1/4 tsp. cinnamon
Optional toppings:
- Lemon Curd (see recipe below)
- Blueberries
- Whipped Cream
- Powdered Sugar
For the lemon curd:
- 1/2 cup lemon juice
- 2 tsp. lemon zest
- 1/2 cup sugar
- 3 eggs
- 6 Tbsp. unsalted butter, cubed
INSTRUCTIONS:
For the lemon curd:
- First, make the lemon curd. The curd will need to chill for at least 1 hour (and can be chilled up to 1 week). We recommend making it the day before to make Mother’s Day morning a breeze!
- To make, whisk together lemon juice, lemon zest, sugar and eggs in a small, heavy saucepan. Place the pan over medium-low heat and stir in the cubes of butter. Whisk the mixture frequently for about 10 minutes, until the first bubble appears on the surface and the curd is thick enough to hold whisk marks. Then, transfer the curd into a bowl and cover with plastic wrap. Place in the refrigerator and chill for at least 1 hour.
For the dutch baby:
- In a blender, combine the eggs, milk, flour, salt, vanilla, cinnamon and sugar. Blend until the mixture becomes foamy, about 1 minute, and set aside to rest.
- Meanwhile, place a 10-inch cast iron skillet in the oven and preheat to 425 degrees F. Once preheated, remove the skillet from the oven and place butter in the skillet to melt. Once melted, pour the batter into the pan and place back in the oven, on the center rack. Bake for 18 to 22 minutes or until golden and puffy.
- Once baked, remove the golden dutch baby from the oven and sprinkle with powdered sugar and your favorite toppings. Slice into wedges, serve and enjoy!
Did you make this recipe?
I’d love to know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #feastandfable!