In a blender or food processor, combine eggs, milk, flour, sugar, lemon juice, lemon extract, and salt and blend until smooth. Scrape down the sides and continue to blend to make sure everything is well combined.
Place the butter in the preheated skillet in the oven and allow it to melt. Remove the skillet from the oven with oven mitts and tilt the pan to make sure the butter coats the entire bottom of the skillet.
Pour the prepared batter into the skillet and return it to the oven to bake for 20-25 minutes, or until it is puffed up and golden brown.
Remove the dutch baby from the oven and serve immediately topped with fresh blueberries, powdered sugar and lemon zest.
Make sure the eggs, milk and butter are at room temperature to provide for optimal mixing and maximum fluffiness!
Don't forget to preheat the pan in the oven. It needs to be super hot to create steam from the batter to puff up the dutch baby.
The dutch baby will start to deflate after removing it from the oven so it's best to serve it hot and fresh out of the oven.
Substitutions and Variations
Fruit - Instead of fresh blueberries, fresh strawberries or raspberries would also be good.
Toppings - Whipped cream, lemon curd or blueberry jam would be other great toppings for this lemon dutch baby.
Flavor - Replace the lemon juice and lemon extract with 1 teaspoon of vanilla extract for a more neutral flavor that can be paired with almost any topping. Try chocolate chips, sautéed apples, crispy bacon, maple syrup or jam.
Alternative Cooking Methods
If a cast iron skillet is unavailable, an oven safe skillet, cake pan or a ceramic baking or casserole dish may be used.
The batter can be made up to 24 hours ahead of time and stored in the refrigerator. Remove the batter from the refrigerator and preheat the oven with the cast iron skillet and proceed with the instructions for cooking the dutch baby.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.