Lemon Blueberry Clafoutis
Imagine a creamy, custardy base studded with juicy blueberries, all with a refreshing hint of lemon. It's not too sweet, making it perfect for breakfast, brunch, or dessert. Plus, it looks fancy but is secretly simple to throw together.
Ingredients
- 1 cup 120g all-purpose flour
- 1 cup 240ml milk
- 1/2 cup 100g granulated sugar
- 4 large eggs
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups 240g fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grab a 9-inch pie dish or a similar sized oven-safe dish. You don’t need to grease it.
- In a large bowl, whisk together the flour, milk, sugar, eggs, lemon juice, lemon zest, vanilla extract, and salt. Whisk until smooth.
- Pour the batter into your pie dish. Sprinkle the fresh blueberries evenly over the top.
- Bake in the preheated oven for 40-50 minutes, until puffed up and golden brown around the edges, and the center is just set.
- Cool for at least 10-15 minutes. Dust with powdered sugar before serving if desired.