3cupsblueberriesfresh or frozen (if frozen, do not thaw before adding)
powdered sugarfor sprinkling at the end
Preheat oven to 350˚F.
Butter a medium baking dish, ~2-quart and at least 1 ½-inches deep. (see recipe note #1)
Combine milk, ⅓ cup of the sugar, eggs, vanilla, salt and flour in a blender pitcher; blend until smooth and foamy, about 1 minute. Pour ¼-inch layer in to prepared baking dish and place in oven for 5 minutes, or until batter has set. Remove from oven.
Add blueberries in an even layer over set batter and sprinkle on remaining sugar (~2 tablespoons); pour remaining batter over evenly. Bake in the center of the oven for 50-55 minutes, until the clafoutis is puffed and golden brown and a sharp knife or cake tester inserted into the center comes out clean. Remove from oven and let cool slightly.
Just before serving, spoon powdered sugar into a fine sieve or shaker and sprinkle over the clafoutis. Serve warm.
11x7 inch or 8x8 inch baking dishes work well
Feel free to swap in another fresh, summer berry. Choose what looks best at the market!
If you like, serve with a splash of cold, heavy cream, whipped cream or a scoop of ice cream.