Make the Blueberry Dutch Baby Pancake:

1. Preheat the oven to 400?F oven.
2. Add all of the dutch baby ingredients except for the butter to a blender and blend until smooth and fully mixed. blend batter. Add the butter to a 10-inch oven-safe skillet and place in the oven until the butter is melted and the skillet is hot, about 2 minutes. Remove the skillet from the oven and swirl to coat it with the melted butter; pour in the batter and return to the oven to bake until the pancake is puffed and golden, about 20 minutes.

Make the Blueberry-Mascarpone Whipped Cream:

1. Put all of the ingredients in a bowl and whisk until medium peaks form. (You can make this ahead and store it in the refrigerator.)

To Serve:

1. Transfer the dutch baby to a plate. Spoon some of the prepared whipped cream on the pancake, top with some blueberries, dust with some confectioners’ sugar, and garnish with a few pieces of mint.