Lemon Blueberry Dutch Baby with Maple Yogurt

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 1 cup fresh blueberries
• 1 tbsp powdered sugar
• 1/2 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• 1 tsp fresh lemon juice

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F. The pan must be screaming hot for maximum puff.
2. 2In a blender, combine the eggs, milk, flour, granulated sugar, vanilla, lemon zest, and salt. Blend on high for 20 to 30 seconds until the batter is completely smooth and slightly frothy; let it rest 5 minutes while the oven finishes heating.
3. 3Carefully remove the hot skillet using oven mitts. Add the butter and swirl until fully melted and foaming, coating the bottom and sides. The butter should sizzle vigorously.
4. 4Immediately pour the batter into the center of the skillet. Scatter blueberries evenly over the surface (they will sink slightly). Return the skillet to the oven without delay.
5. 5Bake for 18 to 22 minutes until the Dutch baby is dramatically puffed, deep golden brown at the edges, and set in the center. Do not open the oven door during the first 15 minutes or it may collapse.
6. 6While it bakes, stir together the Greek yogurt, maple syrup, and lemon juice in a small bowl until smooth and pourable.
7. 7Remove the skillet from the oven—the pancake will deflate slightly, which is normal. Dust the top generously with powdered sugar and scatter the remaining fresh blueberries over it.
8. 8Slice into four wedges right in the pan. Serve each portion with a generous spoonful of the maple yogurt drizzle. Eat immediately while the edges are still crisp and custardy.