Blueberry clafoutis

Last time we visited mother in law Spread, I came away with  several of her home grown blueberries. I froze them until I knew what I wanted to do with them. With the bank holiday here, I thought it was time for us to celebrate and eat cake. I therefore dug the blueberries out and baked. The classic clafoutis is made with cherries, but blueberries also work a treat. Clafoutis is a seriously easy, but impressive dish. It is made with a very quick batter and the berries release their beautiful blue juices in the batter whilst baking. Delicious.


What you will need
75g flour
75g caster sugar
2 medium eggs, plus 1 medium egg white
300ml whole milk
400g blueberries

Pre-heat the oven to 190 degrees and grease a tart dish.

Mix together the flour and sugear with a pinch of salt in a bowl. Beat together the eggs and egg white. Make a well in the middle of the flour and sugar mix then pour in the eggs and whisk. Slowly add the milk, whisking whilst you go, until you have a smooth batter.

Spread the blueberries in the buttered dish, then pour over the batter. Bake for 35 minutes, until risen and golden brown.

Leave to cool slightly, although this can be served warm with cream, but also at room temperature like cake.