Wet April weather calls for hearty dishes that make the most of the season’s fresh fruits and vegetables.
Blueberry Clafouti
Ingredients
- 3 pints blueberries washed and drained
- 8 eggs
- 2 cups sugar
- 2 cups milk
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- Pinch of fine salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Place blueberries in the bottom of a small rectangular glass pan (about 8×10 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 it 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 equal pieces and gently remove from pan with a spatula or cake server.
- Dust with powdered sugar and serve immediately.
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