Instructions

• Preheat the oven to 425°F (220°C). Place an 8×8‑inch square or 2‑quart ovenproof oval baking dish in the oven. Put 3 tablespoons salted butter in the dish and return it to the oven while it preheats, watching the butter so it melts but does not brown.
• While the butter melts, add 3/4 cup milk, 3 large eggs, 1 teaspoon sugar, 3/4 cup all-purpose flour, and 1/4 teaspoon salt to a blender. Blend on a low or “batter” setting until the mixture is completely smooth and no lumps remain.
• When the butter is fully melted, carefully remove the hot baking dish from the oven using oven mitts and set it on the stovetop.
• Pour the batter into the hot dish over the melted butter. Tilt the dish or use a butter knife to gently swirl the butter so it coats the bottom and sides.
• Evenly sprinkle 1/2 cup fresh blueberries over the batter.
• Return the dish to the oven and bake 14–16 minutes, until the pancake has puffed at the edges and is golden brown.
• Remove from the oven with oven mitts, let rest 1–2 minutes, then slice and serve.