Clafoutis Closeup

I have a problem. When fruit is on sale, I buy it. It doesn’t matter if I am going out of town soon, or if I already have fruit at home, or even if I know my husband doesn’t like said fruit. There is something intrinsically Californian about having great access to amazing fruit, and I take full advantage of the privilege.

And that’s how I came to be in possession of 3 lbs of blueberries on the brink of being inedible. What’s a girl to do? There are only so many blueberry pancakes a girl can eat!

Solution? Blueberry Clafoutis.

This tasty dish is incredibly simple to prepare and assemble, just one mixing bowl and a pie pan. Top with some freshly whipped cream and voilá, a creamy, fruity sweet treat.

Powdered Clafoutis

Lemon Blueberry Buttermilk Clafoutis

Serves 8. Recipe inspired by Yahoo! Food

ingredients 

  • 1 tbsp Butter
  • 1 tbsp Sugar
  • 1 – 2 cups Blueberries
  • ½ cup Sugar
  • 3 Eggs
  • 1 ¼ cups Buttermilk
  • ⅓ cup Almond Flour
  • 2 tbsp All Purpose Flour
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Extract
  • ¼ tsp Sea Salt
  • Powdered Sugar for dusting

instructions

  1. Preheat the oven to 375.
  2. Grease a glass pie pan with the butter, then sprinkle generously with 1 tbsp of sugar. Arrange the blueberries in a single layer in the pie pan.
  3. In a large mixing bowl whisk the half cup of sugar, eggs, buttermilk, flours, extracts, and salt until completely smooth.
  4. Gently pour the custard evenly over the blueberries. Bake for 50-55 minutes until set in the center and a tester comes out clean.
  5. Allow to cool, then sift powdered sugar over the clafoutis. Serve.

Blueberry Clafoutis

Summary
Recipe Name
Lemon Blueberry Buttermilk Clafoutis
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