Blueberry Lemon Dutch Baby 

– 3 large eggs (at room temperature) 

– 3/4 cup milk (at room temperature) 

– 3/4 cup all-purpose flour 

– 1/2 teaspoon vanilla extract 

– Zest of 1 lemon (about 2 teaspoons) 

– 1 tablespoon sugar 

– 1/4 teaspoon kosher salt 

– 3 tablespoons unsalted butter 

– 1 cup blueberries 

– Powdered sugar, lemon curd, maple syrup (for serving) 

Instructions:

Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe skillet (cast iron works best) in the oven while it heats.

Blend the batter: In a blender (or large bowl with a whisk), combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend or whisk until completely smooth and slightly frothy, about 30–60 seconds. Let the batter rest for 5–10 minutes if time allows.

Melt the butter: Carefully remove the hot skillet from the oven. Add the butter and swirl until fully melted and the skillet is evenly coated.

Add blueberries: Sprinkle the blueberries evenly over the melted butter in the skillet.

Pour in the batter: Immediately pour the batter over the blueberries. Do not stir.

Bake: Return the skillet to the oven and bake for 18–22 minutes, or until the Dutch baby is puffed, golden around the edges, and set in the center.

Serve: Remove from the oven and let cool slightly as it naturally deflates. Dust with powdered sugar and serve warm with lemon curd, maple syrup, or extra fresh blueberries.

 Tip: For extra lemon flavor, add a squeeze of fresh lemon juice right before serving!