Lemon Blueberry Daisy

Active time: 15 minutes

Total time: 55 minutes

10 servings

Print recipe


  • 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


  1. Preheat oven to 425°F.
  2. Place Mold on Medium Perforated Baking Sheet.
  3. Slowly add FRENCH PANTRY Blueberry Balsamic to milk. Stirring continuously. Yes, the milk will curdle, that is normal.
  4. In a Stainless Steel Bowl combine sugar, butter, and vanilla using a spatula. DO NOT use a mixer, only the spatula.
  5. Add the eggs and stir until completely incorporated.
  6. Add the blueberry milk and stir until well combined.
  7. 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.
  8. Add lemon and blueberries while stirring.
  9.  Pour batter into Mold until it is 1/2 ish full.
  10. 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.
  11. 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.

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