Recipe by Julie B's Hive
A light dessert from the Live Longer Cookbook. I've done this one time only and used fresh blueberries. Please read PaulaG's review before attempting to use frozen berries.
Top Review by Yogachef
Blueberrylicious!!!! This is delicious! I did use frozen blueberries, but the trick is to leave them alone, don't rinse!!! The berries stayed beautifully at the top. The crust was halfway between a custard and a pate chou. I also used two teaspoons of orange juice instead of orange rind. The vanilla, blueberries and cinnamon made the house smell soo good. Made for ZWT5
- 2 cups blueberries
- 1⁄2 cup granulated sugar
- 1 cup skim milk
- 1⁄2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons sifted confectioners' sugar
Directions See How It's Made
- Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter.
- In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended.
- Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar.
- Serves 4-6.