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Source: Incredible Egg Board

Blueberry Clafouti
This rustic, French dessert is a cross between a lovely, smooth custard and a cake. It can be made with pitted cherries, peaches, pears or plums as well as blueberries.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 40 to 50 minutes
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2/3 cup sugar
1/2 cup unsalted butter (1 stick), room temperature
4 large eggs
1 cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups blueberries




Preheat the oven to 375° F. Adjust the oven rack so it’s in the center of the oven. Lightly grease a 9-inch quiche dish or cake pan.


In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed for 3 to 4 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, lemon juice, vanilla, nutmeg and salt and beat until smooth.



Remove the bowl from the mixer and using a rubber spatula, fold in the blueberries, reserving 8 for garnish, if desired.

Spread the batter in the prepared dish and bake for 40 to 50 minutes or until a knife inserted near the center of the cake comes out clean. Cool on a wire rack before serving, garnished with the reserved blueberries, if desired.





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