Lemon Blueberry Dutch Baby (Print Version)

# Ingredients:

→ Batter

01 - 3/4 cup all-purpose flour
02 - 3/4 cup milk, at room temp
03 - 3 large eggs, brought to room temp
04 - 1/2 teaspoon vanilla extract
05 - 2 teaspoons lemon zest (from 1 lemon)
06 - 1/4 teaspoon kosher salt
07 - 1 tablespoon granulated sugar

→ For cooking and serving

08 - 1 cup fresh blueberries
09 - 3 tablespoons butter, unsalted
10 - Optional toppings: powdered sugar, maple syrup, or lemon curd

# Instructions:

01 - Set your oven to 425°F (220°C) and preheat it while leaving a cast-iron pan or oven-proof skillet inside.
02 - Grab a bowl and whisk the eggs, milk, flour, sugar, lemon zest, salt, and vanilla until it's nice and smooth.
03 - Take the heated skillet out of the oven and toss in the butter to melt completely.
04 - Once the butter is fully melted and bubbling, pour the batter in evenly. Scatter blueberries across the surface.
05 - Place the skillet back in your oven and bake for 20-25 minutes until the edges get golden and puff up nicely.
06 - With care, pull the Dutch baby from the oven—it'll rise high but settle down a bit. Serve while warm with any toppings you like.

# Notes:

01 - Let the milk and eggs sit at room temperature before starting for smoother mixing.

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