Mixed-Berry Dutch Baby

This is what I made for breakfast this morning...oh yum. So good.

3 large eggs
1/2 tsp finely grated lemon zest
1/3 cup sugar
Pinch of salt
2/3 cup all-purpose flour
2/3 cup milk
2 cups raspberries
2 cups blackberries (I used blueberries and strawberries here)
4 TBS unsalted butter
Confectioners' sugar for dusting

Preheat oven to 425 degrees and heat a 10-in cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of raspberries and blackberries (I equally divided raspberries, strawberries and blueberries to make 2 cups!)

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. Cut into wedges and serve with remaining berries. Dust with confectioners' sugar.