Blueberry Clafoutis

This is a French dessert traditionally made with cherries, but I think it’s even better with blueberries! And the lemon zest gives the custard great flavor. Ps – here is the pronunciation (I clearly couldn’t figure it out without a little help from Merriam-Webster).

Blueberry Lemon Clafoutis 

Inspired by two recipes from PreventionRD and FamilySpice
3 eggs
½ cup sugar
pinch of salt
½ cup all purpose flour, sifted
1 cup milk (you can use any kind…I used 2%)
zest of one lemon
1 – 2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
1 cup blueberries

Using a hand mixer or a whisk, thoroughly combine the eggs, sugar, salt, and flour. Add the milk, lemon zest, lemon juice, and vanilla extract. Pour into a greased 9 inch pie plate. Sprinkle the blueberries on top.

Bake for 40 minutes in a 350 oven.

The blueberries float!
The batter puffs up while baking.


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