Watch part two here!
Serves 6 to 8 people
1/2 teaspoons finely grated lemon zest
1/3 cup sugar
1/2 teaspoon salt
2/3 cup all-purpose flour
2/3 cup milk
1 cup blueberries (fresh or thawed frozen, plus more)
4 tablespoons butter
Powdered sugar (for dusting)
For the blood orange syrup
2 blood oranges
1 cup sugar
1 cup water
Preheat the oven to 425 degrees F. Heat a 10-inch cast-iron skillet over moderate heat.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add the blueberries.
Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar. Cut into wedges and serve with additional blueberries to garnish if desired. Drizzle with warmed blood orange syrup to serve.
Make the blood orange syrup
Remove the zest of one blood orange with a vegetable peeler—being careful not to keep any of the white pith. Combine the zest with the juice of 2 blood oranges in a small pot. Cover with sugar and water. Bring to a boil, stirring to dissolve sugar. Remove from heat. Let syrup cool. Strain into an airtight container.