Blueberry Dutch Baby

This blueberry Dutch Baby was so good, I made it two weekends in a row! It’s simple to put together, takes 15 minutes to bake, and is an impressive dish to serve for a Sunday brunch.

• 1/2 cup milk
• 1/2 cup flour
• 4 large eggs
• zest of 1 lemon
• 1 cup fresh blueberries
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar
• 4 tablespoons butter, divided
• 1 teaspoon vanilla extract
• confectioners sugar

1. Preheat oven to 450º.
2. Melt 2 tablespoons butter. Add melted butter, milk, flour, eggs, lemon zest, salt, sugar, and vanilla in a blender and process. Scrape down the sides, and process again.
3. Melt the remaining butter in a 10 inch cast iron skillet over medium-high heat, add the blueberries, and give them a shake. Pour in the batter and transfer into the oven. Bake for 15 minutes, remove from oven and dust with confectioners sugar. Serves four.