Source:
Incredible Egg Board
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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. |
Rating:
Rate This Recipe |
Serves:
8
Prep Time:
20 minutes
Cook Time:
40 to 50 minutes
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2/3 cup sugar
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1/2 cup unsalted butter (1 stick), room temperature
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4 large eggs
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1 cup all-purpose flour
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1 tablespoon fresh lemon juice
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1 teaspoon vanilla extract
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1/4 teaspoon ground nutmeg
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1/8 teaspoon salt
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2 cups blueberries
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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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