Blueberry Lemon Clafoutis Recipes

BLUEBERRY LEMON CLAFOUTIS

Steps:

• 1. Preheat the oven to 350° and place the blueberries in the bottom of a small glass pan (8" x 10" for rectangular pans, 9" for round pans).
• 2. In a medium bowl add the eggs and whisk lightly. Next, add the sugar and mix until the mixture becomes pale yellow. Add the milk and whisk together, followed by the lemon juice and lemon zest. Finally, add the flour and pinch of salt and whisk until completely combined.
• 3. Pour the mixture over the berries. Place in the center of the oven rack and bake about 45 minutes, or until the center has puffed up and bounces back when lightly pressed. Allow the clafoutis to cool for about 5-7 minutes & slice. Dust with powdered sugar, garnish with blueberries & lemon zest.
• 4. Weight Watchers points: Based on 8 servings this carries a 6 point value.

VERY BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F.
• Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
• In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
• Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
• Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

BLUEBERRY-GINGER CLAFOUTIS

Steps:

• Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
• Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
• In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
• Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
• Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
• Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.

BLUEBERRY CLAFOUTIS

Steps:

• Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
• When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
• Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
• Bake on center rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly, and cut into 8 equal pieces. Dust with confectioners' sugar, and serve immediately.