Blueberry Lemon Dutch Baby

Ingredients

• 4 tablespoons butter, divided
• 1/2 cup (125 g) whole or 2% milk
• 1/2 cup (64 g) all-purpose flour
• 4 large eggs
• 3 tablespoons (43 g) granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Zest of one lemon
• 1 cup (154 g) blueberries
• Confectioners sugar, for dusting

Directions

• Place an oven rack in the middle position and preheat the oven to 450F. Set a 9- or 10-inch cast iron skillet over low heat on the stovetop and keep it there while you make the batter.
• Melt 2 tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest and blend until smooth (do not skip the blender or the batter will be lumpy).
• Put the remaining 2 tablespoons of butter into the hot cast iron skillet and turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven.
• Bake until the pancake is puffed and golden, about 15 minutes.
• Dust with confectioners sugar and cut and serve immediately with maple syrup.

From triple_xl_cooking on Instagram.