Blueberry Lemon Flognarde

Name: Blueberry Lemon Flognarde
Ingredients: 6 Tablespoons Sugar, Divided; 3/4 cups Fresh Blueberries; 3 whole Eggs; 1-1/3 cup Milk; 2/3 cups Flour; 1 whole Lemon, Zested; 2 teaspoons Vanilla; 1/2 teaspoons Cinnamon; 1 pinch Salt

9 ingredients

4 steps

Ingredients

6 Tablespoons Sugar, Divided
3/4 cups Fresh Blueberries
3 whole Eggs
1-1/3 cup Milk
2/3 cups Flour
1 whole Lemon, Zested
2 teaspoons Vanilla
1/2 teaspoons Cinnamon
1 pinch Salt

Directions

1

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.
2

Arrange the blueberries in the dish(es) and sprinkle 2 more tablespoons of sugar over the berries.
3

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.
4

Bake for 45-55 minutes or until firm and lightly browned. Let stand for at least 5 minutes before serving.