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.
![[ad]There's magic and love in homemade gifts. ❤️ And each year we make dozens of cookies and too many jars of jam, tucking them into ribbon-wrapped tins to send off to friends and family. In a time when nearly everything is available at the tap of your finger, it feels good to unwrap a box of goodies made just for you.
Because, that's where the love is.
And when I send off our tins of iced einkorn sugar cookies, white chocolate chip cookies and spiced plum jam, I want them to still taste fresh by the time they arrive. Packages can get caught in the mail, tossed around and then all that's left is stale crumbs if you're not careful.
So, I usually vacuum seal the cookies in my @FoodSaver. It helps keep the cookies fresh as they travel through the mail. So, by the time they arrive, they still taste like they were just made.
I use my FoodSaver for all sorts of stuff - sous vide, storing leftovers in the freezer, making bacon, fermentation. I have the FM2000 which is fairly small and tucks nicely into the cupboard. It's available at @Walmart in-store or online with special rollback pricing to $69! ❤️ #christmascookies #handmadeholiday #foodsaver #nourishedkitchen](http://scontent-mia3-1.cdninstagram.com/v/t51.2885-15/sh0.08/e35/c0.169.1349.1349a/s640x640/77150158_103872197702289_7327307629404201140_n.jpg?_nc_ht=scontent-mia3-1.cdninstagram.com&_nc_cat=109&oh=c1ca33086c017d9e64919d1821ee96c9&oe=5E7DE3F9 "[ad]There's magic and love in homemade gifts. ❤️ And each year we make dozens of cookies and too many jars of jam, tucking them into ribbon-wrapped tins to send off to friends and family. In a time when nearly everything is available at the tap of your finger, it feels good to unwrap a box of goodies made just for you.
Because, that's where the love is.
And when I send off our tins of iced einkorn sugar cookies, white chocolate chip cookies and spiced plum jam, I want them to still taste fresh by the time they arrive. Packages can get caught in the mail, tossed around and then all that's left is stale crumbs if you're not careful.
So, I usually vacuum seal the cookies in my @FoodSaver. It helps keep the cookies fresh as they travel through the mail. So, by the time they arrive, they still taste like they were just made.
I use my FoodSaver for all sorts of stuff - sous vide, storing leftovers in the freezer, making bacon, fermentation. I have the FM2000 which is fairly small and tucks nicely into the cupboard. It's available at @Walmart in-store or online with special rollback pricing to $69! ❤️ #christmascookies #handmadeholiday #foodsaver #nourishedkitchen")
Hi Jenny, this recipe sounds amazingly Delish! What substitutes might you recommend for the 1/2cup sugar?
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.
Made it and loved it! Pretty much followed the recipe except I only had sprouted pastry flour and it seemed to work fine.
So glad you liked it!
Could you replace the sugar with honey?
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.
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
Would any dairy free milk sub in ok?
You could pick one, try it out and let us know how it goes.
Can coconut flour be used instead? Wanted to try this with my bunches of fresh cranberries!
Hi Jennifer,
You could try, but I wouldn’t recommend it.
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?
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! 🙂
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.
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!
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.
So, does this turn out eggy and dense or more cake-like?
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.
Do you think one could replace the sprouted flour with say almond flour???
I bet this is one of those meals that doesnt look too appetizing but is soooo tasty.
Cant wait to try it myself.