Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that signature puffiness.

Grab a 10-inch cast-iron skillet (or any oven-safe skillet you have). Place it in the oven while it preheats. The skillet needs to be hot when you pour in the batter.

In a bowl, whisk together the eggs, milk, and sugar until they are well combined. This step is significant; the eggs will give the Dutch baby its structure.

In another bowl, combine the flour, cinnamon, and salt. Gradually add this mixture to the egg mixture, whisking until smooth. Add the lemon zest and vanilla extract, mixing just until combined. Avoid over-mixing; a few lumps are okay.

Gently fold in the blueberries, or you can scatter them on the bottom of the hot skillet. It’s up to you whether you want them folded in or laid on top!

Once the oven has reached temp, remove the hot skillet with care. Add the melted butter, swirling to coat the skillet evenly. This creates a lovely crust.

Pour the batter into the hot skillet, ensuring it spreads evenly. Then, return it to the oven and bake for 20-25 minutes. You’ll know it’s done when the edges are puffed and golden brown.

As soon as you take it out of the oven, it will begin to deflate slightly—it’s part of the beauty. Dust with powdered sugar or drizzle with maple syrup before serving.