INGREDIENTS
1 pint
Blueberries
4 cups
Blueberry, fresh
1
strip Lemon, zest
1 1/3 tbsp
Lemon, zest
1 tbsp
Mint, fresh leaves
2
Eggs, large
1 cup
Maple syrup, grade B
1 1/2 cups
All-purpose flour, unbleached
1 tsp
Baking powder
1/2 tsp
Baking soda
3 tbsp
Cane sugar
1
Cinnamon stick
1 pinch
Cream of tartar
1/2 tsp
Salt
1 stick
cinnamon
6 tbsp
Sugar
1/2
Vanilla bean
1/8 tsp
Vanilla extract
2 tbsp
Vegetable oil
2 tbsp
Butter
1 stick
Butter
1 1/3 cups
Buttermilk
1 cup
Ricotta, fresh
2 tbsp
Whole milk
Cassis