Blueberry ClafoutisCourse: Sweet TreatsCuisine: FrenchDifficulty: Easy
A traditional fruit pudding, this Blueberry Clafoutis is very easy to make and loved by all
Juice & finely grated zest of ½ lemon
1 tsp Thyme leaves
1 large knob of butter melted, plus a little extra for greasing
1 tbsp unrefined granulated sugar, plus extra for sprinkling
50g plain flour
75g unrefined caster sugar
pinch of fine sea salt
2 eggs, lightly beaten
275ml whole milk
- Heat the oven to 200℃/180℃ fan/400℉/gas mark 6.
- Place the blueberries in a bowl with the lemon juice and zest and the thyme leaves. Crush a few through your hands to get the juices flowing. Grease a 24cm round cake tin or baking dish with a little butter. Scatter over the tablespoon of granulated sugar and give the tin or dish a shake to coat.
- Sift the flour into a large bowl, add the caster sugar and pinch of salt. Combine the eggs, milk and melted butter in a separate bowl and our half the mixture over the flour. Whisk until you have a thick yet smooth batter. Then whisk in the remaining egg mixture. (Adding it in two portions like this will keep the lumps at bay.)
- Scatter the berries out over the base of the prepared cake tim or baking dish. Pour over the batter then give the tin a little shake to settle everything in places. Bake for about 30 minutes, until just set with slight wobble in the middle. Sprinkle the top with a little extra granulated sugar and allow to cool for 10-15 minutes before serving.
- The traditional Clafoutis uses cherries but this one with Blueberries works so well and I am going to try other berries too. You could also check out Grace’s recipe for French Apricot and Raspberry Clafoutis