Ingredients
Method
- Move your oven rack to the center position and preheat oven to 450°F. Place a 9- or 10-inch cast iron skillet on the stovetop over low heat to warm up slowly.
- Melt 2 tablespoons of butter in a small pan. Pour melted butter into your blender, then add milk, flour, eggs, sugar, vanilla, salt, and lemon zest.
- Blend on high for 30-45 seconds until completely smooth with a slightly foamy top. Don't whisk by hand or you'll get lumps.
- Turn heat under the skillet to medium-high. Add remaining 2 tablespoons butter and swirl to coat bottom and sides. The butter should sizzle immediately.
- Toss blueberries into the melted butter and shake pan gently to spread them out.
- Immediately pour batter over the berries (it should sizzle when it hits the pan). Transfer skillet to the preheated oven.
- Bake for 15 minutes without opening the oven door. The edges should be deep golden brown with a puffed rim and the center should look set.
- Remove from oven using heavy oven mitts. The Dutch baby will deflate quickly (this is normal). Dust with confectioners' sugar while still hot.
- Cut into wedges and serve immediately with maple syrup, fresh berries, whipped cream, or yogurt.
Notes
Make-Ahead Tip: Batter can be made up to 2 hours ahead and refrigerated. Let sit at room temperature for 15 minutes before baking and give it a quick stir before pouring.
Equipment Note: Cast iron is best for holding heat and creating crispy edges. Heavy-bottomed stainless steel works okay. Avoid nonstick pans.
Frozen Blueberries: Thaw completely and pat dry with paper towels before using to prevent a soggy bottom.
Temperature is Key: Make sure oven is actually at 450°F (use an oven thermometer). Let eggs and milk come to room temperature for best results.