- 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.
