The blueberry clafoutis is a delicious dessert of French origin. It is a kind of cake with a creamy and soft heart, but with a lighter consistency compared to other similar preparations.
Its texture is a combination between a pudding and an omelet, with sweet fruit cooked inside a light and compact batter. The outer part tends to brown slightly in the oven, creating a thin and crispy crust that contrasts pleasantly with the soft inside.
One of the most appreciated features of clafoutis is its versatility. It can be served warm or at room temperature and is delicious either on its own or accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar. The fresh fruit adds a touch of acidity and freshness, perfectly balancing the sweetness of the preparation.
The blueberry clafoutis is a dessert that lends itself well to being served on different occasions, from breakfast to snack to dessert. It is also very simple to prepare, making it an excellent option for anyone who wants to delight their guests with a refined and genuine sweet.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing blueberry clafoutis
- 3 eggs
- 200 ml milk
- 3/4 cup type 1 flour
- 2 cups blueberries
- 1/3 cup brown sugar
- 1 lemon zest
- 1 pinch fine salt
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Mold
- Parchment paper
- Paper towels
Steps for preparing blueberry clafoutis
To prepare the blueberry clafoutis, wash the blueberries. Before starting, check that they are fresh and free from mold or rotten fruits. Discard any damaged blueberries. Put the blueberries in a strainer or sieve and rinse them under cold running water. Move them gently with your hands to ensure even washing.
Dip them in a water and baking soda solution and leave them for about 5-10 minutes. This will help remove any pesticide residues or bacteria. Drain the blueberries and rinse them again under cold running water to remove the baking soda.
Once rinsed, place them on a clean cloth or paper towels to dry them slightly. Gently pat them with another paper towel to remove excess moisture.
Meanwhile, in a bowl crack the eggs and beat with a hand whisk together with the sugar and a pinch of salt, until you get a frothy and light mixture. Gradually pour the milk into the mixture, continuing to mix until you have a homogeneous consistency.
Add the sifted flour and mix well to combine all the ingredients. Finally, add the grated lemon zest and blueberries. Then pour into a springform pan d. 24 lined with parchment paper and bake the clafoutis in the preheated oven at 356°F (180°C) for about 35-40 minutes, or until the surface is golden brown and the batter is puffed and well cooked. You can check the cooking by inserting a toothpick in the center; if it comes out clean, the clafoutis is ready.
Once cooked, let the clafoutis cool for a few minutes before serving it.
Optionally dust with powdered sugar and
enjoy from… Barbara!
Tips and Notes
The clafoutis keeps well for several hours after cooking, so you can prepare it in advance for a dinner or event.
You can customize the recipe by using other varieties of fruit, such as cherries, raspberries, or strawberries instead of blueberries.
It keeps in the fridge for three days
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FAQ
Can I use all-purpose flour?
Yes, keeping the same doses. Remember that type 1 flour is less refined than all-purpose flour, so I always recommend it.
Can I use granulated sugar?
Yes. Remember that brown sugar is always better, especially if it is unrefined.
