Lemon Blueberry Dutch Baby

Step 1

Preheat your oven to 450°F (230°C). If using a cast iron skillet, place it in the oven to preheat as well.

Step 2

In a large bowl, whisk together the milk, flour, eggs, sugar, vanilla extract, and salt until smooth. Stir in the lemon zest.

Step 3

Melt 2 tablespoons of butter in the preheated cast iron skillet (or a 10-inch oven-safe skillet) over medium heat. Once melted, swirl to coat the bottom and sides of the pan.

Step 4

Remove the pan from the heat and carefully pour the batter into the hot skillet. Scatter the blueberries evenly over the top.

Step 5

Bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown. The edges will be puffed and crisp, and the center may be a little jiggly.

Step 6

Remove the Dutch baby from the oven and immediately drizzle with the remaining 2 tablespoons of melted butter. Dust with powdered sugar, if desired.

Step 7

Serve warm with a drizzle of maple syrup or whipped cream (optional).