$8.99
This is a heavenly cake. I got the recipe from Bon Appetit (don’t remember the month and year) I love the classic combination of lemon and blueberries. The cake itself is very delicate and moist. The frosting is so good that I have used it in a pinch on (heaven forbid) box cake mixes that I’ve doctored up with extra lemon zest. Presentation is also very nice when you take the time to add the feathery strands of lemon zest and a few blueberries to the top.
Description
Blueberries are cooked with pomegranate juice for a tart-sweet mixture that’s perfect spooned over creamy vanilla-scented millet pudding. This guilt-free but luscious dessert comes in under 150 calories, boasts 3 grams of fiber, and is rich in magnesium, thanks to the millet.
Peak blueberry season falls in June and July in North America, but you can enjoy blueberry recipes all year by stocking up on frozen blueberries. You’ll want to keep eating them after tasting these 17 delicious and healthy blueberry recipes.
Vanilla Millet Pudding with Blueberry Compote
Blueberries are cooked with pomegranate juice for a tart-sweet mixture that’s perfect spooned over creamy vanilla-scented millet pudding. This guilt-free but luscious dessert comes in under 150 calories, boasts 3 grams of fiber, and is rich in magnesium, thanks to the millet. Plus, it’s made without refined sugar. Keep any extras in the fridge (place the pudding and compote in separate covered bowls until ready to serve); you could even enjoy a portion for breakfast.
Ingredients: Pomegranate juice, blueberries, millet, unsweetened almond milk, whole vanilla bean, honey, cinnamon stick, salt, pistachios
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