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.
Blueberry Clafoutis
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.
You can use fresh or frozen blueberries in this clafoutis, and I favor using sprouted whole grain flour (find it here or make your own), and blend it with fresh milk and eggs.
Blueberry Clafoutis
Ingredients
- 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
Instructions
- 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.
Nanette says
Hi Jenny, this recipe sounds amazingly Delish! What substitutes might you recommend for the 1/2cup sugar?
Angela says
This turned out very nice. Some of the other comments say it is better as it cools.mine never lasted that long. The kids gobbled up the whole thing. I used a cast iron pan to cook it in.
Marsha says
Made it and loved it! Pretty much followed the recipe except I only had sprouted pastry flour and it seemed to work fine.
Jenny says
So glad you liked it!
nancy says
Could you replace the sugar with honey?
Jenny says
You could try and let us know how it goes. FYI: Unrefined cane sugar, the kind called for in this recipe, has many of the same minerals and vitamins as honey.
Kerry says
Whats the reason for startingnit on the stove top?I havnt a flame proof dish,would it work without that part & straight in the oven? Thanks
Sareen says
Would any dairy free milk sub in ok?
Jenny says
You could pick one, try it out and let us know how it goes.
Jennifer says
Can coconut flour be used instead? Wanted to try this with my bunches of fresh cranberries!
Jenny says
Hi Jennifer,
You could try, but I wouldn’t recommend it.
Kris says
I used coconut milk instead and it was rather flat but still good. Perhaps I didn’t mix it long enough? What do you think?
Kelly Burke says
This is the easiest most wonderful breakfast treat for our family. I love the fact my kids start of the day being well fed, feel loved and are so happy with such a great tasting nutritious meal! 🙂
Kala Smith says
We tried this and found that it was extra delish when served cold. I can’t wait to try it with peaches. I also want to try it with either coconut or almond flour to make it GAPS friendly.
amanda says
Since I’m not a huge fan of custard/eggy type dishes, I increased the flour to 1/2 a cup and the cane juice to 1/3 cup and the consistency was perfect. I added vanilla and a pinch of salt, too. Delicious!
Amanda Williams says
This is more eggy than cakey, and I have to say not that tasty. I’m thinking add some salt and vanilla perhaps, since it’s more of a custard pie. Not sure I would even try it again.
Eve says
So, does this turn out eggy and dense or more cake-like?
Noelle says
I made this yesterday for breakfast. It was much better after it had cooled for 20 minutes or so. Fresh out of the oven it was just OK. I’m really not sure why.
Helen says
Do you think one could replace the sprouted flour with say almond flour???
George says
I bet this is one of those meals that doesnt look too appetizing but is soooo tasty.
Cant wait to try it myself.
mel says
Actually I think it comes out looking beautiful and I think it’s delicious. I have used coconut milk and cows milk and comes out wonderful either way. The kids gobble it up. It is somewhat custard-y – and we love that – more protein and more filling for breakfast than just being a sweet cake.