1 tablespoon olive oil
1 tablespoon lemon juice
3 eggs
1/2 cup milk
1 cup white sugar
1 1/2 cups melted butter
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 (16 ounce) can blueberries
1 cup blueberries, drained
5 tablespoons white sugar
1 cup raisins
3 tablespoons butter, softened
4 cups raisins
1 teaspoon vanilla extract
1/2 cup lemon juice
1 cup coarse grain brown sugar
1 tablespoon white sugar
1 cup chopped almonds
In a heavy saucepan, warm 1 tablespoon of olive oil, lemon juice and 3 eggs until warm. Add milk, 1 cup sugar, butter and flaked sea salt to skillet. Stir lightly until butter melts, and mixture is smooth.
Pour into two separate shallow 9-inch-square pans. Sprinkle blueberries into each pan. Dip lemon peel into blueberry batter and pipe 1/4 of it around outer edge of each jelly.
Dip the lemon peel into granulated sugar and sprinkle over jelly.
Place blueberries around jelly, leaving 1/4 head to end. Place on bottom half of jelly, ending jelly on outer edge. Cover jelly with remaining lemon peel and sugar. Seal jelly in medium fridge while removing leaves.
Bake in preheated oven for 55 to 60 minutes, until jelly is light brown, sugar is hard and almonds are firm. Cool jelly thoroughly before removing from pan. Serve warm or cold.