Blueberry Lemon Dutch Baby

This recipe was originally featured on Alexandra’s Kitchen.

Ingredients:

• 4 eggs
• 1/2 cup milk
• 1/2 cup flour
• 1 tsp vanilla
• 1/4 tsp salt
• 3 Tbsp sugar
• 4 Tbsp butter, divided
• Zest of 1 lemon
• 1 cup blueberries

Instructions:

1. Preheat oven to 450°F.
2. Melt 2 Tbsp butter in microwave-safe bowl. Add eggs, milk, flour, vanilla, salt, sugar, and lemon zest and blend until smooth.
3. Melt remaining 2 tsp butter in castiron skillet over medium-high heat. Add blueberries and immediately add batter. Transfer to oven for 15 minutes, until puffed up in center (will drop after removing from oven).
4. Top with syrup & powdered sugar.