Blueberry churros with minty chocolate dipping sauce – Food & Home Magazine

Ingredients

• <h3>Blueberry cake</h3>
• 150g sugar
• 150g salted butter, at room temperature
• 3 large eggs
• 5ml (1 tsp) lemon juice
• 5ml (1 tsp) vanilla essence
• 120g polenta
• 90g self-raising flour
• 130g blueberries
• 5ml (1 tsp) cake flour
• <h3>Chocolate sauce</h3>
• 80ml fresh cream
• 80ml milk
• 30ml (2 tbsp) honey
• 100g dark chocolate, finely chopped
• 50g mint chocolate, finely chopped
• <h3>French toast churros</h3>
• 4 large eggs
• 125ml (½ cup) milk
• olive oil, to fry
• 60ml (¼ cup) castor sugar
• 5ml (1 tsp) cinnamon
• 130g (1 cup) blueberries, to serve
• fresh mint, to garnish (optional)