Ingredients
Instructions
- Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat.
- In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
- Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
- Melt the butter in the skillet and add the batter, spreading the fruit evenly.
- Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
- Transfer the skillet to a trivet and dust the Dutch Baby with confectioners’ sugar.
- Cut into wedges and serve with the remaining fresh berries.