Mini lemon curd and blueberry Dutch babies

Mini lemon curd and blueberry Dutch babies

15 mins Prep · 20 mins Cook

Make one large Dutch baby by heating a 20cm oven-proof pan with 3 tablespoons of oil. Once the pan is hot, pour in the batter and bake for 20-25 minutes, until golden and crisp

Created by Spinneys
Prep time 15 minutes
Cook time 20 minutes
Serves Makes 12
Cuisine European
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 383
Fat 29.3g
Saturates 10.8g
Protein 8.3g
Carbs 28.8g
Sugars 14.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 220°C, gas mark 7.


Pour 1 teaspoon of the oil into each hole of a 12-hole muffin tin then place it in the oven.


Melt the butter.


In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt and butter. Blitz until smooth.


Remove the muffin tin from the oven and pour the batter into each hole, filling approx. ½ - 1⁄3 of each.


Return to the oven and bake for 15-20 minutes, or until puffed and golden.


Place a tablespoon of lemon curd in each mini-Dutch baby and scatter a few blueberries to top.


Serve with a dusting of icing sugar.