Photo: Joanna Kosinska
Estimated Nutrition (whole recipe, rough)
941
Calories
29g
Protein
27g
Fat
146g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus additional for baking)
- 1 cup sugar
- 1/2 cup whole milk
- 1 large farm-fresh egg
- 1 teaspoon vanilla extract
- Finely grated zest of 1 lemon
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup wild blueberries, gently rinsed and stemmed
- 4 smooth stones or a folded tea towel, for lining the pot
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes