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1
Preheat the oven to 400 degrees F.
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2
Place the butter in a large saute pan and place in the oven to melt.
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3
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform.
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4
Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute.
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5
Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
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6
Carefully, remove the hot pan from the oven.
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7
The butter should be melted.
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8
Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend.
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9
Pour the batter into the hot pan and return the pan to the oven.
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10
Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
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11
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest.
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12
Stir to coat, and set aside to marinate.
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13
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy.
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14
Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve.
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15
Serve with the marinated blueberries.
