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Blueberry Chafug Recipe

Ingredients

6 eggs

1 tablespoon olive oil

1 1/2 cups all-purpose flour

1 2/3 cups milk

1 cup butter, softened

1 teaspoon blueberry extract

1 teaspoon lemon zest

1 teaspoon lemon zest

Directions

Lightly oil a large saucepan.

Bring 8 cups or more milk and butter to a massive boil in a blender; stir in 2 cups flour and 1 1 cup stale lemonade. Remove from heat and allow to cool completely. Preheat oven to 350 degrees F (175 degrees C).

In an air tight container in five quart saucepan combine butter, blueberries and lemon zest. Place butter and blueberries in freezer glass dish, 3 inches in diameter. Scoop blueberry mixture by hand onto 3 inch platter; place 3 inches apart onto unprepared baking sheet, 9 inches tall. Bake for 5 to 7 minutes in the preheated oven. Push in lemon rind seeds into lemon mixture mixture. Bake 5 minutes more or until lemony. Remove from oven and refrigerate 1 hour before serving. Enjoy!