blueberry muffin dutch baby

0 Place a 10-inch oven-safe skillet in the oven, then heat the oven to 425°F.
1 Prepare the blueberries: Combine the granulated sugar and lemon zest in a medium bowl and rub with your fingertips until fragrant. Add the blueberries and toss to coat.
2 Make the batter: In a medium bowl, combine the flour, milk, eggs, granulated sugar, vanilla, and salt and vigorously whisk for 1 full minute until completely smooth and frothy.
3 When the oven is ready, carefully remove the hot skillet. Add the butter and quickly swirl to melt and coat the pan evenly. Add 1/2 cup of the blueberries and shake to evenly distribute. Slowly and carefully pour in the batter so that the berries remain evenly dispersed.
4 Bake the Dutch baby until puffed, browned in spots, and crisp around the edges, 15-20 minutes.
5 Meanwhile, squeeze the lemon juice over the remaining blueberries. Just before serving, microwave or heat on the stovetop until warm.-Remove the Dutch baby from the oven and sprinkle it with the turbinado sugar. Slice and serve with dollops of yogurt and the macerated berries.