Using a stand mixer, combine the eggs, milk, vanilla and lemon zest. Once the ingredients are combined add the flour, sugar and salt. Continue mixing on medium until all the ingredients are blended well together.
Set a 10-inch cast iron skillet in the preheated oven for 10 minutes. Make sure your butter is very softened (could even be melted) during this time. In your work area, have your batter and butter at the ready. Pull the skillet out of the oven when the 10 minutes are up and quickly add the butter to the skillet. Be careful when you add the butter as it will pop and sizzle in the skillet. Quickly spread the butter around the skillet then pour in the batter. Next, sprinkle the blueberries around in the batter and set the skillet in the oven.
Bake for 20 – 25 minutes. You’ll see the pancake puff up over the pan. The edges should turn brown. You’ll know it’s done when the toothpick comes out clean. Enjoy!
Notes
The pancake will settle, which is okay. This can be served with honey, lemon curd or powdered sugar.