FRESH BLUEBERRY CLAFOUTIS

 One last summer berry recipe before we begin baking with apples and pumpkins!  This clafoutis is delicious served warm, room temperature or cold from the fridge.

INGREDIENTS:

2 cups fresh blueberries                               
2/3 cup of granulated sugar divided
3 large eggs
1 cup of unbleached all purpose flour
zest of one organic lemon
1 1/4 cups of whole milk
1 1/2 teaspoons of pure vanilla extract
Icing sugar to dust after it is baked


METHOD:

Toss blueberries with 1/3 cup of sugar and set aside.

Preheat oven to 350 F

Butter a ceramic 8 inch pie plate or a gratin dish.

Beat eggs and the remaining 1/3 cup of sugar.  Add in milk, lemon zest, and lastly the flour. Pour into the prepared pie plate.  Gently top with the sugared blueberries.

Bake for approximately 45 to 50 minutes.

  Dust lightly with powdered icing sugar and serve!

    

TIPS:
Only use fresh blueberries.  Pat dry after you rinse.