Lemon Blueberry Daisy
Active time: 15 minutes
Total time: 55 minutes
10 servings
- Daisy Mold (Twin Tray suggested)
- Medium Perforated Baking Sheet
- Stainless Steel Bowl
- Set of 3 Spatulas
- FRENCH PANTRY Blueberry Balsamic Vinegar
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Ingredients
- 1/2 cup unsalted butter (melted and cooled)
- 1 cup sugar
- 1 teaspoon of vanilla
- 2 eggs
- 1 cup milk
- 1/2 – 1 teaspoon FRENCH PANTRY Blueberry Balsamic
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 1/4 teaspoon lemon extract
- 1 1/2 cup frozen or partially frozen blueberries
Instructions
- Preheat oven to 425°F.
- Place Mold on Medium Perforated Baking Sheet.
- Slowly add FRENCH PANTRY Blueberry Balsamic to milk. Stirring continuously. Yes, the milk will curdle, that is normal.
- In a Stainless Steel Bowl combine sugar, butter, and vanilla using a spatula. DO NOT use a mixer, only the spatula.
- Add the eggs and stir until completely incorporated.
- Add the blueberry milk and stir until well combined.
- Now add all dry ingredients to the liquid mixture and combine it well. The batter should be thick and lumpy. Do NOT overwork the batter.
- Add lemon and blueberries while stirring.
- Pour batter into Mold until it is 1/2 ish full.
- Bake at 425°F for 10 minutes, lower heat to 375°F, and bake another 20-25 minutes or until done. Make sure to test it before taking it out of the oven. It may take up to 40 minutes to cook completely.
- Allow cooling in the mold for 15 minutes. Flip over onto the plate and remove the mold.
This recipe will make 1-2 molds. Usually, can fill a Daisy Mold and a small Loaf Mold, or a Muffin Tray.
