Description
A delightful twist on traditional pastries, combining the tartness of fresh blueberries with the bright zing of lemon. Perfect for brunches or as a sweet snack.
Ingredients
Scale
- 1 cup fresh blueberries
- 1/4 cup unsalted butter
- 1 cup granulated sugar
- 1 lemon (zested and juiced)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin to prevent sticking.
- In a small saucepan, melt the butter over medium heat. Stir in 1/2 cup of sugar and the freshly squeezed lemon juice until well combined. Pour this mixture into the bottom of the muffin tin, then beautifully arrange the blueberries on top.
- In a large bowl, whisk together the flour, baking powder, salt, and the remaining sugar until well mixed. In another bowl, combine the milk, egg, lemon zest, and vanilla extract. Add this creamy mixture to the dry ingredients and stir until just combined.
- Pour the batter over the arranged blueberries in the muffin tin. Bake for 20-25 minutes or until the pastries are golden brown and a toothpick inserted into the center comes out clean.
- Allow the pastries to cool for a few minutes before carefully inverting them onto a serving plate. Serve warm for a delightful experience.
Notes
These pastries can be served warm, with whipped cream, or alongside a cup of tea or coffee. Store leftovers in an airtight container for up to 2 days at room temperature, or 5 days in the fridge. They can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg