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Ingredients
- Blueberry Flaugnarde
- inspired by Tandy Sinclairâs Grape and Blueberry Flaugnarde
- 1 lb. blueberries (about 3 cups)
- 1/3 c. brown sugar, loosely packed
- 4 farm fresh large eggs
- 1/2 c. sugar
- 1 c. 2% organic milk
- 1/2 c. flour
- 1/4 t. salt
- 3 T. melted butter (cooled)
- 2 T. Amaretto
- 1/2 t. vanilla
- more softened butter for coating baking dish
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1141g | |
| Calories 1745 | |
| Calories from Fat 416 | 24% |
| Total Fat 46.75g | 58% |
| Saturated Fat 21.76g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 905mg | 302% |
| Sodium 1101mg | 46% |
| Potassium 1122mg | 32% |
| Total Carbs 297.03g | 79% |
| Dietary Fiber 12.0g | 40% |
| Sugars 230.82g | 154% |
| Protein 42.84g | 69% |
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