Preheat the oven to 450 degrees.

Place the 10" cast iron skillet over low heat to warm up on the stove.

Add the eggs, milk, 2 tbsp melted butter, vanilla, flour and granulated sugar into the blender.

Mix on medium-high speed until the batter is smooth and creamy.

Set the batter aside to be ready to add to the skillet!

In the warmed 10" cast iron skillet melt the rest of the 2 tbsp butter over medium-high heat.

Add the blueberries to the buttery skillet and give them a little shake to roll them around the pan.

Immediately add the batter to the buttery blueberry-lined skillet and pop the entire skillet into the preheated oven.

As the pancake bakes it will puff up!  Bake the Dutch baby for about 15 minutes until the pancake is all golden and puffy. Keep an eye on it and be careful not to let it burn!!

The Dutch Baby will relax a bit when you remove it from the oven.

Sprinkle a dusting of powdered sugar over the baked pancake.

Cut this delicious baked breakfast treat into 6 or 8 wedges and serve with maple syrup or the topping of your choice!

Enjoy!!