Make the Lemon Curd:
In a medium heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth.
Place the bowl over a pot of simmering water (double boiler method). Cook the mixture, whisking constantly, for about 5-7 minutes until it thickens.
Once thickened, remove the bowl from heat and whisk in the butter, a few cubes at a time, until fully melted and smooth. Stir in a pinch of salt and set aside to cool.

Prepare the Dutch Babies:
Preheat your oven to 425°F (220°C).
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth and fully combined (about 20-30 seconds).
Place a 10-inch cast-iron skillet or oven-safe pan in the preheated oven for about 5 minutes to get hot.

Bake the Dutch Babies:
Once the skillet is hot, remove it from the oven and add the butter. Swirl the butter around until it melts and coats the bottom of the skillet. Pour the batter into the skillet and immediately return it to the oven.
Bake for 20-25 minutes, or until the Dutch Baby has puffed up and is golden brown on the edges.

Assemble the Dish:
Once the Dutch Baby is done baking, remove it from the oven and allow it to cool slightly. Dust with powdered sugar, then spread a generous layer of the lemon curd over the top.
Add fresh blueberries on top of the lemon curd for a burst of color and flavor. If desired, garnish with fresh mint leaves.

Serve & Enjoy:
Slice the Dutch Baby into wedges and serve immediately. Enjoy the combination of fluffy pancake, tart lemon curd, and sweet blueberries!