Berry Dutch Baby

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -In a microwave-safe bowl in the microwave or in a small saucepan over low heat on the stovetop, melt 2 tablespoons of the butter, then add it to a blender.

Step 3 -In the blender, add the eggs, the milk, the flour, the salt, and the vanilla and blend until it becomes a smooth batter with no lumps remaining, about 1 minute.

Step 4 -Add 2 teaspoons of the lemon zest to the batter mixture, stirring it to combine. Add the extra lemon zest for a more prominent lemon flavor, as desired.

Step 5 -Add 2 tablespoons of the jam to the batter mixture, swirling it in to combine. Add the extra jam for a more prominent blueberry flavor, as desired.

Step 6 -In a 10-12-inch cast iron skillet over medium heat, melt 2 tablespoons of the remaining butter.

Step 7 -Add the blueberries and cook, while stirring, until the butter starts to brown around the blueberries, about 3 minutes.

Step 8 -Pour the batter mixture over the blueberries in the hot skillet.

Step 9 -Place the skillet in the oven and bake until the pancake is fully puffed and browned on top, about 15 minutes. Do not open the oven for any reason before baking the Dutch baby for 15 minutes, otherwise it will deflate.

Step 10 -Serve immediately with the extra butter, the maple syrup, and the powdered sugar.