2 cups fresh blueberries or raspberries (or a mix)
Preheat the oven to 450°F. Whisk the eggs and flour together in a large bowl. Whisk in the milk and salt. Zest the lemon over the bowl so all the zest goes into the batter.
Melt the butter in PADERNO 5-Ply Copper Core Stainless Steel 24cm Frypan over medium-high. Swirl so it coats the entire bottom of the pan. Pour the egg mixture into the melted butter. Transfer the pan to the oven and bake for 12 to 15 minutes, or until the mixture puffs up and browns across the top.
While the Dutch baby cooks, gently stir the berries with 1 - 2 tablespoons icing sugar in a medium bowl. Juice the lemon and add 1 tablespoon of juice to the berries.
Pile the berries into the centre of the hot Dutch baby and dust with more icing sugar. Serve immediately, cut into wedges.