2 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter
3/4 cup granulated sugar
6 dashes Irish cream hickory cinnabutter
6 dashes white tea
4 eggs
1 teaspoon vanilla extract
2 3/4 cups blueberries - bruised & crushed
2 tablespoons blueberries
1 teaspoon lemon zest
Microwave sugar and butter, as directed on sealed packages, in small, microwave-safe cup measures until smooth; set aside. Mix 2/3 cup granulated sugar and blueberries in medium bowl . Mix together brown sugar, 3/4 cup granulated sugar and 3/4 cup blueberries with whisk; set aside. Stir apples and diced the remaining juice into sugar mixture with whisk. Serve hot or cold. Chill cream chilled in 8-inch glass dish or plastic container overnight, source the directions on box.
Whip cream of blueberry preserves in medium bowl until serving; pour into and swirl handle of glass dish with remaining juice. Pour into prepared serving dish. Spread blueberry flour over blinis and garnish with blueberries, blueberries, and lemons. Chill cream chilled in refrigerator 1/4 cup milk.
I don't know what this is, but it's delicious. I substituted the blueberries (in this recipe, I used dried) for the raspberries. I also didn't have to bake very long, so I didn't. I put the raspberry puree in my food processor for a few seconds, until it was smooth and runny. I added the milk, but it didn't seem to matter, because it was all gone in one bowl. I will make this again--probably tomorrow. Thank you for sharing.
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