In the summer time, we bike down long country roads, trailer in tow, to an organic blueberry farm where we fill our hands, bellies and bags with fresh berries, bright and sweet. I spend the next week tossing them into lunches, serving them with cream for dessert, and baking what seems like an unending supply of Whole Grain Blueberry Muffins.
I also make blueberry clafoutis, a traditional fruit-packed French dessert that hovers somewhere between a custard and a cake. A mildly sweet, egg-rich batter envelops fresh fruit, classically sweet cherries, to make a dessert that’s lovely and creamy.
- Butter for the pan
- 1 1/4 cups milk
- 1/2 cup whole unrefined cane sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup all-purpose einkorn flour
- 2 cups blueberries fresh or frozen
- Butter a 1 1/2-quart flame-proof baking dish, and then heat the oven to 350 F.
- Pour the milk into a high-powered blender along with the sugar, vanilla, salt, eggs, and flour. Blend until they form a smooth batter.
- Set the burner on the stove to low heat, and place the baking dish on the burner. Pour about 1/4 inch of batter into the dish, and allow it to cook until lightly set and bubbles begin to appear in the center of the batter, about three minutes. Turn off the heat, and then scatter the berries over the film of batter. Pour the remaining batter over the top of the berries.
- Transfer to the oven and bake until set, and golden brown on top, about 45 minutes.