Lemon Blueberry Pancake Bites

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1 Lemon
  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 1/2 cups Evaporated milk

• Baking & Spices

  • 1 tbsp 1 1/2 cups cake flour
  • 1 heaping tbsp Baking powder
  • 1/4 tsp Kosher salt
  • 1 cup Powdered sugar
  • 3 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Milk

Found on gatherforbread.com

Description

Ingredients

• 1½ cups cake flour + 1 Tablespoon
• ¼ teaspoon kosher salt
• 1 heaping Tablespoon baking powder
• 3 Tablespoons sugar
• 1 and ½ cups evaporated milk
• 1 lemon, juiced
• Zest of 1 lemon
• 1 egg, beaten
• 1 and ½ tsp. vanilla extract
• 2 Tablespoon butter, melted
• 1 cup blueberries, fresh or frozen
• 4 oz. cream cheese, room temp
• 2 Tablespoons butter, cold
• 1 cup powdered sugar
• ½ teaspoon vanilla
• ½ cup milk

Directions

• Beat the cream cheese and butter until fluffy.
• Add the powdered sugar and combine.
• Add the milk and stir. You should have the consistency of a pour-able syrup.
• In a small bowl, mix evaporated milk, lemon juice and lemon zest and rest it for about five minutes then add egg, vanilla, melted butter and whisk until combined.
• Pour wet mixture into dry ingredients. Stir to combine without over mixing.
• While allowing the batter to rise, heat ebelskiver cavities with a dot of butter over medium heat.
• Fill each cavity ¾ full with batter and push 3-4 blueberries down into the batter. Cook for one minute.
• Flip the poppers over using two 2 wooden skewers and cook for another 1.5 minutes.
• Serve poppers with cream cheese icing. Say Grace and enjoy!!