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Preheat oven to 425°F. Grease a 9- to 10-inch cast-iron skillet with butter; set aside.
Toss together blueberries with ¼ cup sugar, 2 tablespoons lemon juice, and ¼ teaspoon salt in a medium bowl until mixture starts to become syrupy. Set aside.
Rub together remaining ½ cup sugar and 2 teaspoons zest in a medium bowl with your fingers to release oils. Whisk in flour, baking powder, and remaining ½ teaspoon salt. Slowly pour milk and melted butter into flour mixture; stir until combined.
Transfer batter to prepared skillet and spread in an even layer. Arrange macerated berries on batter, pressing down slightly; pour any remaining syrup over top. Carefully pour boiling water evenly over berries; do not stir.
Bake until cake is golden brown and a warm, pudding-like sauce has formed below the blueberries, 25 to 27 minutes.
Dust with powdered sugar and/or serve with vanilla ice cream, if desired. Garnish with lemon zest, if desired. Serve warm.