Blueberry Lemon Dutch Baby

A Dutch Baby is a huge pancake that bakes in the oven. It will be really tall and fluffy when it comes out of the oven (see bottom picture), but will shrink down as it cools. A hit at brunch today!

Adapted from Taste of Home

Ingredients:
Cake:
~2 tbs. butter
~4 eggs
~2/3 cup milk
~2 tbs. lemon zest
~1/2 tsp. vanilla extract
~2/3 cup flour
~2 tbs. sugar
~1/2 tsp. salt
Topping:
~1 pint blueberries
~2 tbs. lemon juice
~1 tbs. sugar

1. Preheat oven to 400 degrees. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes until butter is melted; carefully swirl to coat the plate.
2. While oven is heating, whisk eggs, milk, lemon zest, and vanilla extract in a large bowl until blended. Add flour, sugar, and salt; whisk. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
3. In a small bowl, combine topping ingredients. Top pancake just before serving.