Blueberry Souffle

Rinse the blueberries. Soak the bread in the milk, squeeze and make a homogeneous amount in the hand mixer. Mix well the sugar and the egg yolks. Add the warm butter and the bread mixture. Add the juice of one lemon and the blueberries and – carefully – fold in the egg whites beaten to egg whites. Pour the mixture into a buttered souffle dish and bake at medium heat for 45 minutes.

Then sprinkle the souffle with powdered sugar and serve on the spot.

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