Blueberry Ricotta Stuffed Ebelskivers
Ingredients
- 1/3 cup ricotta
- 1 tablespoon honey, plus more for serving
- Zest from 1/2 lemon
- 28 small or 14 large blueberries
- 1 1/4 cups all-purpose flour (see Cook's Note)
- 2 tablespoons firmly packed light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1/4 cup sour cream
- 2 large eggs, separated
- Zest from 1/2 lemon
- 2 tablespoons unsalted butter, melted
- Confectioners' sugar, for serving
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