Blueberry Dutch Baby

April 22, 2019


A dutch baby a day keeps the Dr. away.  Or so we could tell ourselves?  I made this beautiful little blueberry and lemon curd dutch baby when my  mother in law was visiting.  And we ate the whole thing. Yep.  Just the two of us.  My father-in-law and daughter had gone to the park and by the time they came home it was just us, an empty pan and joy from all that deliciousness.



This dutch baby is really similar to my lemon zest dutch baby recipe.  The only difference is that this has blueberries in it and lemon curd on top.  Wowza!  Blueberries and lemon are like peanut butter and jelly.


In this recipe I also have the proportions, so this is the perfect size for two to share, whereas the other one is for a party of 4.  Or could it be a party of 5 and just laugh about how punny that is?



I really enjoy the ease of a dutch  baby.  Everyone will think you went to extreme lengths to make this elaborately gorgeous breakfast/brunch item for them when in fact it takes minutes to prep and minutes to bake.  


Just a tip, as soon as you pull the dutch baby from the oven the edges will start to fall a bit, when I pulled this one (pictured) from the oven the sides were a good 2" above the pans brim!  But gravity took its course.



For the lemon curd I have the most delicious and super duper easy recipe right here.  Don't be daunted, it shouldn't be a scary thing to make lemon curd and I assure you it is SO simple.  Again, it just looks like it would be hard to make, but if you have eggs, sugar and lemons then you will be golden.  In my recipe I used an easy method that you have to try! 


So grab that pan, gather your family and get ready to breakfast in style.



Breakfast/Brunch on the mind?  Try out some of my favorites!

Savory Southwest Crepes with Guacamole

Pumpkin French Toast

Ham, Egg & Cheese Breakfast Sandwich

Buttermilk Waffles

Coffee Cake Bars


3 tbsp butter

3 eggs

1/3 c milk

1/3 c flour

1/2 tbsp sugar

1/4 tsp salt

1/2 tsp vanilla extract

1/2 tbsp lemon zest

1 c fresh blueberries, rinsed and drained

Lemon curd to top, recipe here 

optional: powdered sugar (i like it for a bit of sweetness)



  1. Preheat oven to 400 and let a skillet heat in the oven until it reaches temperature

  2. Combine the eggs, milk, flour, sugar, salt, vanilla and lemon zest in a blender and pulse until combined (alternately a bowl and whisk work just as well)

  3. Carefully remove the skillet with an oven mitt

  4. Add 3 tbsp of butter to the hot skillet swirling around the pan

  5. Pour in the batter and top with with blueberries (keeping them in the center vs the edge)

  6. Place the skillet back in the oven and cook for the dutch baby for 20 minutes or until the edges have puffed way up

  7. Pull from the oven, let it cool a minute or two

  8. Sprinkle with powdered sugar and a drizzle of lemon curd






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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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