Ingredients
3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon vanilla extract
Zest of 1 lemon
Pinch of salt
2 tablespoons unsalted butter
1 cup fresh blueberries
Powdered sugar, for dusting
Lemon wedges or syrup, for serving (optional)
Instructions
-
Preheat Oven: Place a 10-inch cast iron skillet (or oven-safe pan) in the oven and preheat to 425°F (220°C).
-
Make the Batter: In a blender, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend until smooth (about 30 seconds). Let batter rest while the oven finishes heating.
-
Melt Butter: Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
-
Add Batter and Blueberries: Pour the batter into the hot, buttered skillet. Quickly sprinkle blueberries evenly over the top.
-
Bake: Return the skillet to the oven and bake for 18–22 minutes, or until the Dutch baby is puffed and golden around the edges.
-
Serve: Dust with powdered sugar and serve immediately with lemon wedges or a drizzle of syrup.