Preparation

Preheat oven to 425°. Heat a 8" HexClad Hybrid Pan in the oven until very hot, about 5 minutes. Remove from the oven and carefully add the butter, tilting the skillet to coat the bottom and sides.

In a medium bowl, whisk egg, milk, flour, granulated sugar, vanilla, lemon zest, and a large pinch of salt until very well combined. Carefully pour batter into hot pan and sprinkle with half of the blueberries. 

Immediately return skillet to oven and bake until Dutch Baby is puffed and golden, 14 to 16 minutes. Squeeze lemon wedge over top, sprinkle with remaining blueberries, dust with powdered sugar, and serve.