Peach Dutch Baby with Blueberry Compote

• 1 15 ounce can of sliced peaches in heavy syrup
• 3 eggs
• 1/3 cup sugar
• 2 tbsp butter (melted)
• 1 tsp Finely shredded lemon zest.
• 1/2 tsp salt
• 2/3 cup all-purpose flour
• 2/3 cup milk
• 1 tbsp butter
• 1 1/2 cup fresh or frozen blueberries
• 1 cast iron skillet
• 1 powdered sugar for garnish

1. Preheat oven to 325.
2. Drain canned peaches, reserving 1/4 cup of the liquid, set aside.
3. For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl.
4. Whisk in flour then milk until smooth.
5. Batter will be thin.
6. Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat.
7. Melt the 1 tablespoon of butter; pour in batter.
8. Quickly arrange peaches on top of batter.
9. Bake 25-30 minutes or until puffed and golden.
10. Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften.
11. You may add some sugar to your liking if you want your berry compote sweet.
12. To serve top with powdered sugar and your warm blueberry compote alongside.

peaches, eggs, sugar, butter, lemon zest, salt, allpurpose, milk, butter, blueberries, cast iron skillet, powdered sugar

Taken from cookpad.com/us/recipes/368429-peach-dutch-baby-with-blueberry-compote (may not work)