½ C War Eagle Mill all-purpose flour
½ C Ozark Mountain Creamery whole milk
2 Farmers Hen House eggs
2 Tbsp. Wholesome granulated sugar
1 tsp. Frontier Co-op vanilla extract
½ tsp. kosher salt
2 Tbsp. Organic Valley unsalted butter
1 pint organic blueberries
Bonne Maman lemon curd, optional
Add your all-purpose flour, whole milk, eggs, granulated sugar, vanilla, and salt to a blender or food processor. Blend for 10 seconds. Scrape the sides down and blend for 10 more seconds.
Allow the batter to rest for 20-25 minutes.
Place a 10 inch skillet in the oven and preheat oven to 425. Allow the skillet to preheat in the oven for 20 minutes.
Carefully remove the pan from the oven and add your butter, swirl to coat completely.
Blitz your batter one more time.
Add blueberries to the bottom of the skillet, then your batter.
Place back in the oven for 15-20 minutes or until puffed and lightly browned across the top.
Serve from the pan or remove. Slather with lemon curd, additional blueberries, and powdered sugar.