Thursday, August 4, 2011
It was blueberry season in Michigan while hubby and I were visiting our family this July.
So we decided to head to a blueberry farm one beautiful morning and to pick some fresh, plump blueberries ripened by the summer sun.
We were one of the only people picking at the farm, so we each grabbed a bucket and raced to find the biggest blueberries. It only took us 45 minutes to fill our buckets with these little lovelies.
We used the berries in pancakes, muffins, straight from the bowl, and in this Strawberry Blueberry Clafoutis. What is a clafoutis?? I had no idea either until I saw this post from Honest Fare. Gabrielle taught me that Clafouti (pronounced CLA-FOO-TEE) is a French rustic style dessert that traditionally is made with whole cherries. It can also be made with fresh berries and is a beautiful, simple recipe that ends up tasting like a mix between cake, custard and bread pudding. This is one of those great desserts that you can use any fruit or berry that you have on hand.
I made my Clafoutis for a send off party with my good friends. I didn't get a good picture of it after it came out of the oven, but it was pretty flat because I used a 9X13 pan. Next time I would use a deeper, pretty bowl for thicker Clafoutis and better presentation!
Strawberry Blueberry Clafoutis
From Honest Fare
1 1/4 cups milk
1/2 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 tablespoon vanilla
1/4 teaspoon lemon zest
1/8 teaspoon cinnamon
1 cup strawberries, sliced into small pieces
1 cup blueberries
Whipped cream (optional)
Preheat oven to 350 degrees. In a blender blend the milk, 1/3 cup of the sugar, eggs, vanilla, salt, lemon zest, cinnamon, and flour.
Pour a 1/4 inch layer of the batter in a lightly and evenly buttered fireproof baking dish. Place in the oven until the batter firms up a bit (a film will set in the pan) about 8 minutes.
Remove from oven and place the berries over the batter. Sprinkle on remaining sugar and pour on the rest of the batter evenly.
Bake at 350 degrees for about 45 minutes to an hour. The clafouti is done when puffed and brown and knife plunged in the center comes out clean. Great served warm or room temperature with whipped cream. Refrigerate leftovers.