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Blueberry and lemon millefeuille
- 115g/4oz icing sugar
- 250g/9oz shop-bought puff pastry
- 200g/7oz (or 1 punnet) blueberries
- 165ml/5fl oz whipping cream
- 25g/1oz icing sugar
- 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract
- 1 lemon
Directions:View on BBC Food
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