Lemon-Berry Dutch Baby
Active Time
30 minutes
Total Time
30 minutes
Serving Size
4
Ingredients
Instructions
Ingredients
- 1 lemon, for zest
- 1 cup whole milk
- 4 large Nellie’s Free Range Eggs
- ¾ cup all-purpose baking mix
- ¼ cup unsalted butter
- ¾ cup fresh berries (such as blackberries, blueberries, or raspberries)
- ½ cup Mackays Lemon Curd
Steps
- Remove top oven rack; preheat oven to 425°F. Zest lemon (1 teaspoon). Place in blender: milk, eggs, baking mix, and lemon zest; blend until smooth.
- Place 10-inch cast iron skillet in oven on center rack; heat 10 minutes. Add butter; swirl carefully to melt butter and coat skillet, then pour in batter. Bake 15–18 minutes until puffed and golden.
- Top with berries and drizzle with lemon curd. Dust with powdered sugar, if using. Serve warm.
Ingredients
- 1 lemon, for zest
- 1 cup whole milk
- 4 large Nellie’s Free Range Eggs
- ¾ cup all-purpose baking mix
- ¼ cup unsalted butter
- ¾ cup fresh berries (such as blackberries, blueberries, or raspberries)
- ½ cup Mackays Lemon Curd
Steps
- Remove top oven rack; preheat oven to 425°F. Zest lemon (1 teaspoon). Place in blender: milk, eggs, baking mix, and lemon zest; blend until smooth.
- Place 10-inch cast iron skillet in oven on center rack; heat 10 minutes. Add butter; swirl carefully to melt butter and coat skillet, then pour in batter. Bake 15–18 minutes until puffed and golden.
- Top with berries and drizzle with lemon curd. Dust with powdered sugar, if using. Serve warm.
Nutritional Information
Amount per ¼ recipe serving: Calories 440, Total Fat 23g, Sat Fat 12g, Trans Fat 1g, Chol 255mg, Sodium 340mg, Carb 45g, Fiber 1g, Total Sugars 29g (Incl. 23g Added Sugars), Protein 10g, Vit D 10%, Calc 10%, Iron 10%, Potas 4%