Blueberry Clafoutis

Something easy that sounds hard

This delicious cake/pie hybrid is barely sweet and bursting with fruit, offering the perfect excuse to have a dessert for breakfast: juicy blueberries nestled in a silky custard. You can serve warm with powdered sugar, but we pop it in the fridge overnight and eat it cold the next morning, alongside a cup of earl grey. It makes for a very easy and satisfying summer breakfast.

I've made this successfully with all kinds of blueberries: big and juicy, small and seedy, sweet or tart. Even those disappointing mealy berries seem to do ok in this dish. As always, the final product depends on the quality of what goes into it (GIGO), but it is a very forgiving recipe on the whole. I used to make it with Trader Joe's Dark Morello Cherries In Light Syrup (drained and rinsed) but those disappeared from the shelves. One day I’ll try fresh apricots…

Ingredients

1 pint blueberries, 12 ounces
3 eggs
1/3 cup sugar
1 cup whole millk (part half and half if you want it richer)
1 teaspoon vanilla extract
1/2 teaspoon almond extract 
pinch salt
1/2 cup flour

Instructions

1. Preheat oven to 350 degrees. Grease a nine-inch glass pie pan.

2. In a large bowl whisk eggs and sugar until slightly thickened and lemon colored, about one minute.

3. Slowly whisk in milk, then add vanilla, almond extract, and salt and whisk to combine.

4. Sprinkle flour over egg mixture and whisk until mostly smooth (a few small lumps are ok). Carefully pour into pie pan.

5. Bake until puffed and golden brown, around 45 to 50 minutes.