Blueberry Clafoutis

This is a very simple recipe that screams for a cast iron skillet.

If you watch my channel, you will notice one trend when it comes to desserts. It has to be simple and easy. Oh, it also has to taste great! This one fits that category. It is as simple as measure, mix and bake.

This recipe I used fresh blueberries. Tradition call for cherries. I like blueberries better. Any fruit that is not too juicy can be used. I would stay away from those that have a high water content. The batter doesn't cook up correctly and you get soggy pockets in the cake. Apples or pears would be great in this recipe.

To get started fire up your oven. 350f is the target temperature.

Now prep the pan. I like a cast iron skillet for this but a soufflé pan or a round cake pan will work well. Smear the bottom and sides of the pan with butter and lightly coat with sugar. Spread the fruit around the pan.

Now we are ready to make our batter.

Ingredients:

Butter and sugar for coating pan

1/2 cup Sugar

3 Eggs

1/3 cup Flour

3/4 cup Sour Cream

3/4 cup Whole Milk

1 teaspoon Amaretto Extract

Pinch Salt

Flavor

1 Star Anise pod

6 Allspice Berries

1/4 teaspoon Ground Nutmeg

First, lets beat our eggs into the sugar. You want this to be very light a frothy. This will give you a lighter texture in the end product. Next I like to add the sour cream and milk. mix until fully incorporated.

Now comes the flavor. Salt is needed as a flavor enhancer. I used amaretto extract. If you want to use vanilla, please do. a recipe like this needs this type of flavoring or else it will taste like sweetened eggs. I wanted to add a few different flavors in and I was looking for a balance of flavors with some depth. Nutmeg is always welcome and star anise goes very will with blueberries. I added the allspice to balance everything out. If you are grinding your own be sure to run the spices through a mesh strainer to catch any of the larger chunks. That is normal to see when using star anise pods.

Finally add in the flour. This will not take much effort. That is why I instructed to mix all the other ingredients first.

Pour the batter into the pan and pop into the oven for 20 to 30 minutes. It should have poofed up quite a bit and some of the edges will be browned.

You can serve this immediately while it is poofy. I like to wait a few minutes. This cake will fall. That is normal. I like to cut wedges out of the pan and serve with whipped cream, ice cream or even caramel sauce.

Enjoy

~Terry

GreaterGoods Cast Iron Skillet 10 Inch https://amzn.to/3tlhFUU