Blueberry & Lemon Flognarde
Prep Time: 15 minutes
Bake Time: 50-60 minutes
Total Time: 65-75 minutes
Serves 6
Ingredients: 1 ½ cup (235g) fresh blueberries ½ (75g) cup all-purpose flour ½ tsp (2g) baking powder ½ tsp. Cinnamon Zest of 1 lemon ¼ tsp (1g) of fine sea salt 4 tbsp.(56g) unsalted butter melted ½ cup (115g) sugar 3 large eggs 1 tsp. pure vanilla extract 1 cup milk Warm sugar glaze (optional) 3 tbsp. of freshly squeeze lemon juice warmed up 6 tbsp. of powdered sugar Pinch of salt Tiny splash of vanilla extract Preheat oven to 350 degrees fahrenheit. Wash blueberries and dry thoroughly. In a medium bowl whisk together the flour, baking powder, cinnamon, and salt. In another bowl, combine the melted butter with the sugar, mix until incorporated. Then add in the eggs one at a time, add vanilla extract and lemon zest. Slowly add the dry ingredients mixing to avoid clumps, then begin adding the milk and mix until combined. Butter the baking dish, spread blueberries evenly in the dish and pour batter over blueberries. Bake in center of oven for 60 minutes. Once the flognarde is baked, remove from the oven and place on a cooling rack. Make warm lemon glaze. Combine the lemon juice, vanilla, pinch of salt then mix together with the powdered sugar. Pop the glaze into the microwave for about 10 seconds, just to warm slightly. The mixture should be drizzle consistency. Drizzle warm glaze all over the flognarde. I only used about half and found it perfect. Let cool slightly, dust with powdered sugar and serve. Highly recommend eating it warm, it has a not too sweet custard base with the tart blueberries and hint of lemon, so delicious! Perfect for breakfast topped with whipped cream or powdered sugar. It can also be enjoyed as a dessert with a scoop of vanilla ice cream. Be sure to watch the tutorial below. Have a sweet day!
