Blueberry and Lemon Clafoutis

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This quick and super easy classic French dessert traditionally features cherries baked in a custard-like batter, but with blueberries now in season, a blueberry twist offers a fabulous change. This recipe is one of my absolute favourites! ALSO great for entertaining 😋

Serves 4-6

80 g    castor sugar

            Zest of 1 lemon

20 g    butter/softened

3          eggs

60 g    cake flour

350 mlcream

            Vanilla

            Salt (pinch)

300 g  blueberries

 

  • Preheat oven to 170°C and grease a 24 cm pie dish with the softened butter
  • Rub the zest into the castor sugar
  • Beat the castor sugar and eggs until pale and fluffy – using an electric beater on high speed
  • Reduce the speed and add the sifted flour and salt and then gently beat in the cream and the vanilla
  • Arrange the blueberries evenly in the baking dish and pour over the batter
  • Bake for about 25 minutes until slightly puffed and cooked
  • Dust with icing sugar and serve with more fresh blueberries and whipped cream OR custard