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1. Turn the oven to 425 degrees and preheat.
2. Place a large cast iron skillet in the preheated oven for 5 minutes.
3. In a bowl, combine the eggs, milk, flour, salt and butter and mix well.
4. Pour the batter into the hot cast iron skillet.
5. Place the skillet back into the oven and bake for 20 to 25 minutes.
6. In another bowl, combine the marmalade, 3 tablespoons butter and lemon juice and mix well.
7. Bring the mixture to a boil then add the peaches.
8. Lower the heat to medium and cook for 3 minutes, stirring constantly.
9. Serve the pancake topped with the peach mixture and blueberries.
10. Enjoy.
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