Blueberry Clafouti

  • ¼ cup sliced almonds
  • 1 TB unsalted butter, softened
  • 1/3 cup sugar
  • 1 heaping pint blueberries
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup unbleached flour
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • Pinch sea salt
  • Confectioner’s sugar, optional

A fresh spin on an old favorite!

Toast the almonds in a dry skillet over medium heat until golden.  Remove immediately from heat and spread on a plate to cool.  Preheat oven to 325 degrees.  Butter the bottom and sides of a 1 ½ quart shallow baking dish.  Sprinkle the bottom and sides of the dish with 1 tablespoon of the granulated sugar.  Place blueberries evenly in the prepared pan.  Place the eggs, milk, flour, extracts, salt and remaining sugar in a blender and blend until smooth.  Pour mixture evenly over the berries and top with the toasted almonds.  Bake until puffed and solidified in the center, about 35 minutes.  Cool on a rack for 20 minutes.  Dust with confectioner’s sugar if desired.

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