Buttermilk Orange Blueberry Puff

Ingredients:

12 Tbsp + 1 Tbsp Vanilla Maple EVOO

2 Cans Buttermilk Biscuits, cooked then cubed

3 c Blueberries

1 c Sugar

6 Eggs, room temperature

2 c Heavy Cream

1 c Buttermilk

2 Tbsp Pure Vanilla Extract

1 tsp Vanilla Bean Sea Salt

2 Tbsp + 1 Tbsp French Toast Sugar Shaker

Zest of 1 Orange

Powdered Sugar, for dusting

Directions:

1. Prepare biscuits according to package. Let cool then cube, put aside.

2. Preheat the oven to 375°F. Grease a 9 x 13 baking dish with 1 tablespoon Vanilla Maple EVOO.

3. Spread the biscuit cubes evenly in the dish. Top with the berries.

4. In a stand mixer fitted with the paddle attachment (or in a large bowl with a whisk), beat the 12 Tbsp of Vanilla Maple EVOO with sugar on medium speed until creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the cream, buttermilk, vanilla, Vanilla Bean Sea Salt, and 2 Tbsp Sugar Shaker (the mixture may appear curdled).

5. Pour over the biscuits and berries in the baking dish. Sprinkle with 1 Tbsp Sugar Shaker and zest of 1 orange.

6. Bake until a knife inserted near the center comes out clean, about 35 minutes. Serve warm.

7. The puff is best eaten warm, soon after baking, but leftovers can be covered and stored in the refrigerator for up to 2 days.