Blueberry Clafoutis

Happy 100th birthday Julia Child! With her hearty humor and straightforward attitude, this revolutionary woman was a key leader in America's culinary community. It is amazing to think about what it would be like if Julia Child were still alive, and even more amazing to think about how much she contributed to educating Americans about French cuisine and changing our attitude towards food, cooking, and being in the kitchen. Thank you Julia Child for your ground-breaking movement and all of the cooking advice you passed on to future chefs, bakers, restaurants owners, and every day people who love to spend time in the kitchen. (If you would like to read more about this amazing woman, you can read a short biography here.)

Now onto this recipe. In honor of Julia Child's birthday, I am posting a classic French dessert. Clafoutis (pronounced kla-foo-TEE) is a baked French dessert of fruit, typically cherries, covered by a flan-like batter. My parents made this dessert often, so I grew up loving clafoutis. But many people have never tried it (or even heard of it), so I figure this is a good place to spread the word about this light, delicious, and fresh dessert. I found a Blueberry Clafoutis recipe on the Poor Girl Eats Well blog, and figured this would be a fun twist on the classic cherry dessert. And not only was it a fun twist, but it was a yummy twist! Be adventurous and give this classic French dessert a try!

Blueberry Clafoutis
(Serves 10)

1 pint fresh blueberries, washed and stems removed
4 eggs
1 cup granulated sugar
1 cup unsweetened vanilla almond milk (or any type of milk)
zest from one lemon
juice from one lemon
3/4 cup all purpose flour

Preheat oven to 350 degrees. Prepare a 9 inch square or round baking dish by spraying it with cooking spray. Layer blueberries at the bottom of the prepared baking dish.

In a mixing bowl, add eggs and whisk. Whisk in sugar, beating until the eggs turn a light yellow. Whisk in milk, lemon zest, and lemon juice. Lastly add flour, whisking until incorporated. Make sure ingredients are well combined.

Pour egg mixture over blueberries. Place on the middle rack and bake for 40-45 minutes, or until the center is set. Allow clafoutis to cool for 20 minutes before serving warm. Or allow clafoutis to cool completely, place in refrigerator overnight, and serve chilled the following day. The traditional way is to dust each serving with powdered sugar and serve this dish lukewarm. Store leftovers in the refrigerator.

Print this recipe!

Nutritional Info
Servings Per Recipe: 10
Amount Per Serving:
Calories: 164.1
Total Fat: 2.4g
Cholesterol: 74mg
Sodium: 48.7mg
Total Carbs: 33.6g
Fiber: 2.0 g
Protein: 3.9g

Pros:
-Very easy to make
-Easy clean-up
-Low calorie and low fat dessert without sacrificing flavor
-Can be served as a light dessert or for breakfast/brunch
-Unique dessert
-Versatile-try with different fruits (cherries, blackberries, apples, and cranberries all would work well)

Cons:
-Seasonal (best if made with fresh fruits)

Overall Rating: 5 out of 5