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  • Blueberry Clafouti

    1 vote
    Blueberry Clafouti
    Prep: 20 min Cook: 20 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    The bounty of fresh fruits in summer is an ideal time to make clafouti, a baked French dessert or breakfast dish with a batter or crepe-like topping. Traditionally black cherries are used, but plums, cranberries, blackberries and others work well. I like the delicate elegance of the clafouti, distinctly different from fruit cobblers or buckles, with their leavened cake or biscuit-like top.

    Ingredients

    • 2 eggs
    • 1/3 cup sugar
    • 1 tablespoon rum or1 teaspoon rum flavoring (optional)
    • 1/2 teaspoon vanilla (use 1 teaspoon if rum is omitted)
    • Dash salt
    • 3/4 cup sour cream or Greek yogurt
    • 1/2 cup all purpose flour
    • 3 cups fresh blueberries (frozen thawed work too)
    • Powdered sugar or whipped topping (optional)

    Directions

    1. Set oven to 375 degrees F. Butter 6 individual quiche or custard dishes; divide blueberries evenly among them and set aside.
    2. In a medium size bowl beat eggs; add sugar, rum, vanilla and salt and beat with wire whisk or low speed of electric mixer until light and frothy.
    3. Blend in sour cream. Add flour and beat until mixture is smooth.
    4. Spoon batter over berries (don’t spread batter to edges; allow it to cover in random manner)
    5. Bake 20-25 minutes til center appears set when shaken. (Top does not turn golden brown unless over-baked.) Cool on wire rack 30 minutes. To serve, sprinkle with powdered sugar or a dollop of whipped cream topping.

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    Comments

    • judee
      judee
      who doesn't love berries. what great way to serve them.
      • ShaleeDP
        ShaleeDP
        Yumm i love blueberries!

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