ingredients
3 large eggs
3⁄4 cup all-purpose flour
3⁄4 cup whole milk
2 Tbsp granulated sugar
zest of 1 lemon
¼ tsp kosher salt
4 Tbsp unsalted butter
½ cup fresh or frozen blueberries
Optional – lemon curd and confectioners’ sugar for serving
method
- Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat.
- In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes.
- Place butter in preheated skillet and return to oven until butter is melted, 3 to 5 minutes.
- Carefully pour batter into center of skillet. Top with blueberries.
- Bake Dutch baby until golden brown and puffed, 20 to 23 minutes. Let cool 5 minutes.
- Top with lemon curd and dust with confectioners’ sugar.
