1-Getting your Blueberry Lemon Dutch Baby just right starts with some simple preparation, and it’s easier than you might think. Preheat your oven to 450°F (230°C) and set the rack in the middle for even baking, which helps achieve that signature puff. Begin by heating a 9 or 10-inch cast iron skillet over low heat to build a solid base for your dish.

2-Next, melt 2 tablespoons of butter in a small skillet and pour it into a blender, then add the 1/2 cup of whole or 2% milk, 1/2 cup of all-purpose flour, 4 large eggs, 3 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and zest of one lemon. Blend everything until smooth to create a batter that’s light and airy. This step ensures the flavors mix well and the texture comes out perfect.

3-Now, turn the heat on your cast iron skillet to medium-high and add the remaining 2 tablespoons of butter. Once it’s melted, toss in 1 cup of blueberries and shake the skillet to spread them out evenly. Pour the blended batter over the berries right away, then slide the skillet into the preheated oven. Bake for about 15 minutes until it’s puffed and golden, creating that impressive rise we all love.

4-After baking, take the skillet out of the oven and dust the top with confectioners sugar if you like, then cut it into pieces and serve it hot. A touch of maple syrup can add extra sweetness if you’re in the mood. The whole process takes about 10 minutes of prep and 15 minutes of cooking, making it a quick option for four people.