Look who made dessert! (hint: me)
It’s summer. It has French vibes and it’s berry loaded. Basically health food!
Don’t quote me on that.
You won’t believe how easy this is to whip up and also how luxurious it is to inhale. Listen, the 4th of July is coming up and this will most certainly chic up your spread. Trust.
I will say, I had one chance at getting the powdered sugar just right and light and it completely DUMPED. I was so pissed. But I’m still a good person, so – onward!
Have you had clafoutis before? It’s a French, baked custardy dessert that uses berries! Delicious. The time is right and the mood is right. We’re obsessed.
It’s also sort of cakey on the edges. So like, best of both worlds. Cakey and custardy and explosive with berry flavor. Serve with vanilla ice cream and honey, très bien. Take it to a crowd or enjoy with one or two others on your back patio with wine. Hey, I don’t make the rules. I just live by them.
Pleaaaase get in that.
Save RecipeIngredients
- 1 pint blueberries, rinsed
- 1 tsp lemon zest
- 3 eggs
- 1/2 cup cane sugar
- 1 Tbs vanilla
- 3/4 cup all-purpose flour
- 1 cup heavy cream
- Pinch of salt
- Powdered sugar for garnish
Instructions
- Preheat your oven to 350.
- Crack the eggs into a large mixing bowl. Add the sugar and whisk together. Add the vanilla and give another whisk. Add the flour and stir into the mix with a wooden spoon. Once combined, add the cream in a slow stream, whisking as you go. Add a pinch of salt and give it a final little whisk.
- Butter the bottom of a round baking dish, then pour in the fresh berries. Add the lemon zest and mix in with your fingers.
- Pour the batter over the berries until the dish is filled.
- Bake for 50-55 minutes, until the top is golden browned and puffed. It will set once it sits a little while. Let it cool about 10 minutes, then sprinkle with powdered sugar. Divine!
- Serves about six.
Also the word CLAFOUTIS just gives me giddy pants.
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