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
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!