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Preheat the oven to 425°F.
In a large bowl, whisk together the eggs and milk.
In a separate bowl, mix the flour, sugar, salt, and vanilla powder.
Add half of the dry ingredients to the egg and milk mixture and whisk until combined. Add the remaining dry ingredients and whisk again until smooth.
Add the zest and juice of half a lemon and mix until combined.
You can also blend the batter for a smoother consistency.
Heat a cast-iron skillet and add the unsalted butter.
Once the butter is melted and sizzling, add the blueberries. Gently move them around the skillet for about 2 minutes, allowing them to soften slightly without mashing them.
Pour the batter directly over the blueberries and transfer the skillet to the oven.
Bake at 425°F for about 20 minutes, or until the Dutch baby is puffed and lightly browned around the edges.
Finish with powdered sugar, a little extra lemon zest, fresh blueberries, and mint. Serve as is or top with a scoop of vanilla ice cream.