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Blueberry lemon flognarde is a light dessert that is full of flavor.
Preheat oven to 375 degrees F. Grease a 9-inch pie pan or 5 or 6 ramekins. Sprinkle 1 tablespoon of sugar in the pie plate or split the 1 Tablespoon equally amongst the ramekins.
Arrange the blueberries in the dish(es) and sprinkle 2 more tablespoons of sugar over the berries.
In the bowl of a food processor, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, zest, vanilla, cinnamon and salt. Process until smooth. Evenly distribute the batter over the berries.
Bake for 45-55 minutes or until firm and lightly browned. Let stand for at least 5 minutes before serving.
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Nanci (TK) on 11.2.2011
Lovely! What do you do with the butter? Would you add a note into the instructions and then ‘drag’ that line into the right place on the ingredients list?
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci