Preheat the oven to 400°F. Set a 9-inch or 10-inch cast iron skillet in the oven.

Place blueberries in a medium saucepan on the stovetop with 1 tablespoon of sugar and 1 teaspoon lemon juice. Cook over medium heat and simmer for 7-8 minutes until the blueberries have burst and the mixture has thickened a bit. Turn off the heat. Remove 1⁄4 cup of the blueberry mixture and set aside for topping the cooked dutch baby later. Keep the rest of the blueberry mixture in the pot.

While the blueberries cook, prepare the batter. Melt 2 tablespoons of the butter in a small bowl in the microwave or small pot. In a blender, combine the melted butter, 2 tablespoons of remaining sugar, flour, whole milk, eggs, vanilla, salt and lemon zest.

Blend for 20 seconds or until smooth. Scrape down the sides and blend again for 10 seconds.

Remove the cast iron skillet from the oven (be sure to leave oven mitts on each end so you don’t accidentally burn yourself). Add the remaining 2 tablespoons butter to the pan and swirl around with a spoon until it melts.

Pour the blended batter into the pan. Top with dollops of the cooked blueberry mixture from the pot and use a knife to briefly swirl everything together.

Set the pan back in the oven (at 400°F) and bake for 18-22 minutes until the dutch baby is puffed up and golden around the edges.

Allow to cool for 3-5 minutes before slicing and serving. Top with the reserved 1⁄4 cup cooked blueberries, confectioners sugar and maple syrup!