Lemon-Berry Dutch Baby

Lemon Berry Dutch Baby
Active Time30 minutes
Total Time30 minutes
Servings4

Ingredients

  • 1 lemon, for zest  
  • 1 cup whole milk  
  • 4 large Nellie’s Free Range Eggs  
  • 3/4 cup all-purpose baking mix  
  • 1/4 cup unsalted butter  
  • 3/4 cup fresh berries (such as blackberries, blueberries, or raspberries)  
  • 1/2 cup Mackays Lemon Curd  

Steps

  1. 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.
  2. 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.
  3. 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  
  • 3/4 cup all-purpose baking mix  
  • 1/4 cup unsalted butter  
  • 3/4 cup fresh berries (such as blackberries, blueberries, or raspberries)  
  • 1/2 cup Mackays Lemon Curd  

Steps

  1. 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.
  2. 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.
  3. Top with berries and drizzle with lemon curd. Dust with powdered sugar, if using. Serve warm.

Nutritional information

Amount per 1/4 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%