1. Preheat the Oven
Preheat your oven to 450°F (230°C).
2. Prepare the Batter
In a blender, combine the eggs, whole milk, flour, kosher salt, vanilla extract, and 2 tablespoons of melted butter. Blend for about 1 minute until the batter is smooth and free of lumps. Add the lemon zest and gently swirl in the blueberry jam for a marbled look.
3. Cook the Blueberries
In a 10-12 inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the blueberries and let them cook for about 3 minutes until the butter is slightly browned around the berries.
4. Bake the Dutch Baby
Once the blueberries are cooked, pour the batter into the hot skillet, making sure to include any remaining jam. Carefully transfer the skillet to the oven and bake for 15 minutes, or until the Dutch baby is puffed and golden. Avoid opening the oven while it bakes to keep it from deflating.
5. Serve
After baking, remove the Dutch baby from the oven. Top it with pats of butter, drizzle with maple syrup, and serve immediately.
Enjoy this deliciously light and fluffy Blueberry Lemon Dutch Baby Pancake, a perfect treat for breakfast or brunch!
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