BLUEBERRY DUTCH BABY WITH LEMON CURD

Serves: 4

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BLUEBERRY DUTCH BABY WITH LEMON CURD

Cook time: 1 HourTotal time: 1 Hour

Laurette Feit has tapped into the artistic heart of historic, picturesque Port Townsend with her neighborhoody, homey spot. This showstopping breakfast “pancake” will amply reward the intrepid traveler who seeks out her very personal restaurant on a block filled with similarly unique shops and services. Or make it at home! You’ll be amazed at the puff of this tasty treat.Excerpted from Sunset Magazine’s “Eating Up the West Coast” by Brigit Binns www.sunset.com

Ingredients

LEMON CURD

• Zest of 2 lemons
• 1/2 cup lemon juice
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup unsalted butter, cut into 4 pieces

BATTER

• 3/4 cup all-purpose flour
• 1 tbsp. sugar
• 1/4 tsp. fine sea salt
• 3 large eggs
• 3/4 cup whole milk
• 1 tsp. vanilla extract
• 2 tbsp. melted unsalted butter or vegetable oil
• 1 cup fresh or frozen blueberries
• Powdered sugar, for serving

Instructions

1. Make the lemon curd: In the top of a double boiler or in a heatproof bowl, whisk together the lemon zest, juice, sugar, and eggs. Add the butter and set the bowl over a saucepan of simmering water. Cook the mixture, whisking constantly, until thickened, about 20 minutes. Strain through a fine-mesh sieve into a bowl. Put into an airtight container and chill until ready to use.
2. Make the batter: In a large bowl, combine flour, sugar, and salt. In a large glass measuring pitcher, whisk together the eggs, milk, and vanilla. Gently whisk the wet ingredients into the dry ingredients until everything is thoroughly blended. Cover and let stand at room temperature for 1 hour or, preferably, transfer to the refrigerator and let rest for 2 to 3 hours.
3. About 20 minutes before the end of the resting time, preheat the oven to 450°. When the oven is very hot, put in a 10-inch. cast-iron skillet for 10 minutes to thoroughly preheat. Working quickly, with all ingredients at hand, pull the skillet out of the oven with oven mitts and set it on the stovetop or a heatproof trivet. Pour in the melted butter and swirl the pan (use caution; it will spatter). Whisk the batter to smooth it out. Pour in the batter, scatter the blueberries over the top, and return the pan to the oven.
4. Bake until the Dutch baby is puffed up and golden brown around the edges and set in the center, about 15 minutes. Sift with powdered sugar. Divide among plates and top with lemon curd. Yum!
5. Make ahead: The batter can be kept, covered, and chilled for up to 3 hours. The lemon curd can be kept, covered, and chilled for up to 2 weeks.

Notes

PER SERVING 648 Cal., 50% (327 Cal.) from fat; 12 g protein; 37 g fat (21 g sat.); 70 g carbo (1.9 g fiber); 208 mg sodium; 345 mg chol. LS/V

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