For the Dutch Baby
¼ cup granulated sugar
Zest of 1 lemon
3 tablespoons butter
4 large eggs
⅔ cups whole milk
⅔ cup flour
½ teaspoon kosher salt
2 teaspoons vanilla extract
2 cups Oregon blackberries
Place a 10-inch cast iron skillet into the oven and preheat to 450° F.
In a bowl, combine the sugar and lemon zest. Toss 2 TBSP lemon sugar with the blackberries. Set aside.
In a blender, combine eggs, milk, flour, salt, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.
Add butter to the hot skillet and place back in the oven.
When the butter has melted, carefully pour dutch baby batter into the skillet. Sprinkle with ½ cup blackberries and the remaining lemon sugar. Place in the oven and bake for 15 minutes, until golden and puffy.
Serve with additional blackberries, whipped cream, and powdered sugar, if desired. Enjoy!