Blueberry Clafoutis
Adapted from Mastering the Art of French Cooking by Julia Child.
Servings 8 people
Calories 192kcal
Ingredients
- butter for baking dish
- 1 ¼ cups whole milk
- ½ cup granulated sugar divided
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour 136g
- 3 cups blueberries fresh or frozen (if frozen, do not thaw before adding)
- powdered sugar for sprinkling at the end
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 192kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 117mg | Potassium: 138mg | Fiber: 2g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg