A “Dutch baby” is a light and airy pancake with a tender texture that puffs up as it bakes in the oven. The edges fold over, and the pancake flattens once you take it out of the oven. It’s a cross between a pancake and a popover. It’s also simple to make and a delicious option for a sweet breakfast, brunch, or dessert.
Preheat oven to 425°F and place a 10-inch ovenproof skillet on the middle rack.
In a mixing bowl or blender, combine the flour, sugar, salt, eggs, milk, vanilla, and zest, mixing well until fully incorporated, at least two minutes.
Carefully remove the heated skillet and melt the butter on it, swirling it around to spread it evenly. (It will spatter, so be careful.)
As soon as the butter is melted, pour the batter and gently place the blueberries on the surface of the batter. Return to oven and bake for 14 to 15 minutes or until the edges are golden and puffed up.
Dust with confectioner’s sugar and serve with berry compote (see below) and a spoonful of whipped cream.
Combine all the ingredients in a small saucepan and cook over medium heat for 10 to 12 minutes, or until the mixture thickens to a thick sauce.
Remove from heat and allow to cool before serving.
Can be refrigerated for up to one week.