Gluten-Free Blueberry Lemon Dutch Baby

IMAG2919.jpgYesterday I went a tiny bit crazy with lemon. I made lavender lemon meringue tarts and lemon bars and this beautiful little dutch baby with lemon curd and blueberries. A delectable little treat perfect for a Saturday breakfast or brunch in bed scenario. I will note this is the romantic in me. I can’t think of when I ever actually ate breakfast in bed or really brunched or just had a day in bed. Doesn’t mean I am opposed to it. Just need to make it a priority. Note to self. Do this…..soon. Set a day and get it down.

Regardless of when or how you eat it. Whether it’s in a bliss-filled, bed-staying-in day. Or just a regular weekday after some kettlebells. Or just because you want a little tart in your life and lemons are calling your name. It is good. Anytime. Any place.

I will be working on more savory options in the future as well. Prosciutto and goat cheese? Maybe. But if you do not dig lemon or blueberries, there are all kinds of alternatives to topping you can use. Bananas Foster. Bacon and eggs. Caramel Apple. Cherry Almond. Strawberry Banana. Or just eat the pancake. Play around with it.


Blueberry Lemon Dutch Baby


  • 1/3 cup almond flour
  • 1 tbsp tapioca flour
  • 1 tbsp coconut sugar
  • 1 tsp vanilla
  • 2 tsp lemon zest
  • 3 eggs
  • 4 tbsp coconut oil
  • ½ cup blueberries
  • 1/3 cup lemon curd

Lemon Curd:

  • 4 lemons
  • 1 ½ cup coconut sugar
  • ½ cup coconut oil
  • ½ cup lemon juice
  • 2 tsp tapioca flour

How to Make it:

Preheat oven to 425.

Place the 2 tablespoons of oil in a cast iron skillet. Leave in there until the oil melts.

Beat the pancake ingredient in a mixing bowl until the batter is smooth. Pour half the batter into the skillet, spreading it around evenly. Bake for 20 minutes. Reduce the heat to 300 and bake for 5 more minutes.

Beat all the lemon curd ingredients except the oil. Once it is hot, add in the oil. Cook until it gets thick.  Allow to cool. Place plastic wrap over the top before storing. Once it has cooled, spread some onto the pancakes. Sprinkle some blueberries on the top. Eat!

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