Lemon Blueberry Clafoutis

Tuesday, April 8, 2014

With spring officially here, I am leaning more and more towards making lighter desserts. The french custard-like dessert clafoutis (pronounced clah-foo-TEE) is perfect to make when you are looking for something simplistic to showcase fresh in-season fruit.

Clafoutis is traditionally made with black cherries, but do to the flavor of the batter, you can really add any type of fruit or fruit combination that you would like. I chose to add fresh lemon and juicy blueberries because I knew it would pair so very nicely with the creamy vanilla bean batter. 

Lemon Blueberry Clafoutis

{yield: 8 servings}

3 large eggs
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon Kosher salt
1½ cups heavy cream
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla bean paste
1 cup fresh blueberries

powdered sugar

Preheat oven to 350 degrees and use a non-stick spray to coat a 9 inch cake pan, then set aside. Using a standard mixer with the whisk attachment, add the three eggs, flour, sugar and salt. Whisk until the mixture becomes smooth.

Take a lemon and rinse it under water. Dry with towel and use a microplane to zest making sure to stop before the pith as it can be bitter. Then cut the lemon in half and squeeze out 1 tablespoon of juice. Be sure to remove any seeds.

In a separate bowl, add the heavy cream, fresh lemon zest, juice and vanilla bean paste and whisk until combined.

Add the cream batter to the egg batter and whisk until fully incorporated. Pour into the cake pan and sprinkle the top evenly with fresh blueberries.

Bake at 350 degrees for 40 minutes or until lightly browned and a cake tester/toothpick comes out clean. Since this is a custard-like dessert, the middle will be a little wiggly.

Allow the clafoutis to cool on a wire rack. It will deflate a little as it cools. Before serving, dust the top with a little powdered sugar or leave it just as it is.

This is great to serve at the end of an Easter brunch or a dinner party as it wont weigh down your guest after a meal like a layered cake might. If you are not a fan of blueberries feel free to experiment with other fruit combinations. The options are really endless for this rustic french dessert!


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