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Blueberry Clafoutis Recipe
Golden on top with a soft, custardy middle, this Blueberry Clafoutis fills the kitchen with vanilla and baked fruit, ready for slicing while still slightly warm.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Ingredients
- 250 g – ½ lb blueberries
- 100 g – ⅘ cup self-raising flour
- 4 large eggs
- 140 + 20 g – ⅔ cup + 1 ½ tbsp sugar
- 1 pinch salt
- 30 g – 2 tbsp melted butter plus extra to grease the pan or dairy-free spread
- 250 ml – 1 cup milk or dairy-free milk
- 1 tsp vanilla essence
- icing sugar
Instructions
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Put the self-raising flour, eggs, 140 g – ⅔ cup sugar, salt, melted butter, milk, and vanilla essence into a blender. Blend until smooth.
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Grease a 20 x 20 cm – 8 x 8 inches baking dish with melted butter, sprinkle the remaining sugar evenly over the bottom of the pan to coat it lightly, then add the blueberries.
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Pour the batter evenly over the blueberries.
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Bake in a preheated oven at 180°C – 355°F for 45 minutes to 1 hour, depending on your oven and the depth of your dish. It is ready when the batter has set, and the top is golden brown.
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Let the clafoutis cool slightly, then dust with icing sugar and serve lukewarm.