Dust each Dutch baby with powdered sugar for serving and serve with maple syrup.
4 large eggs 1 cup whole milk 1 cup all-purpose flour ¼ cup granulated sugar ½ teaspoon finely grated fresh lemon zest ¼ teaspoon salt 2 tablespoons unsalted butter 1 cup blueberries, plus more for topping Confectioners' sugar, for sprinkling
Preheat oven to 400°F. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender. Heat four 6 1/4- to 6 1/2-inch cast-iron skillets on the stovetop over high heat. Divide butter among skillets and melt. Divide batter among skillets, then scatter with berries. Bake until puffed, cooked through, and tops are set, about 15 to 18 minutes. Top with more berries and sprinkle with confectioners' sugar. Serve immediately.
