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. 

Enjoy! 

Elyse