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Add eggs, milk, flour, vanilla, lemon zest, sugar, and salt to a blender. Blend until smooth and frothy. Let the batter rest at least 30 minutes.
Preheat oven to 425°F. When oven it hot, place a 10-inch oven-safe skillet on the middle shelf. Let the skillet heat up in the oven for a good 10-15 minutes.
Carefully remove skillet from the oven using oven mitts (it will be hot) and place it on the stove. Add the butter and swirl it around until melted. Be careful, as the butter may splatter in the hot skillet.
Add the blueberries to the skillet and stir to coat them with the butter.
Pour the batter over the blueberries and transfer the skillet to the oven. Bake 18-22 minutes until puffed up and golden brown. Do not open the oven as it bakes.
Remove skillet from oven and serve (Dutch baby will start to fall within minutes of being taken out of the oven). Dust with powdered sugar and serve with a drizzle of lemon curd (or maple syrup), if desired.