This lemon blueberry dutch baby is a light and fluffy baked pancake with lemon zest and warm blueberries. Perfect pancake recipe for breakfast or brunch.
0 Preheat oven to 450ºF.
1 Place cast iron skillet on the stove top on low heat. Melt 2 tablespoons of butter in the pan.
2 Place melted butter into a blender with milk, flour, eggs, sugar, vanilla extract, salt and lemon zest.
3 Blend until smooth with no clumps.
4 In your cast iron skillet set it to medium heat and melt remaining 2 tablespoons of butter.
5 Add blueberries let them cook about 3-4 minutes.
6 Pour batter over blueberries into your skillet and immediately transfer onto the middle rack of the oven.
7 Bake for 15 minutes.
8 Serve immediately with either maple syrup or a dusting of confectioner's sugar.
