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.
Lemon Blueberry Buttermilk Clafoutis
Serves 8. Recipe inspired by Yahoo! Food
- 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
- Preheat the oven to 375.
- 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.
- In a large mixing bowl whisk the half cup of sugar, eggs, buttermilk, flours, extracts, and salt until completely smooth.
- Gently pour the custard evenly over the blueberries. Bake for 50-55 minutes until set in the center and a tester comes out clean.
- Allow to cool, then sift powdered sugar over the clafoutis. Serve.