Half Full: Baking in Berlin // Blueberry Clafoutis
Blueberry Cinnamon Clafoutis
2 tbsp butter
1 cup milk or non-dairy milk
¾ cup flour
½ cup granulated sugar
¼ tsp cinnamon
1 cup blueberries
powdered sugar, to serve
Preheat your oven to 190C and melt 2 tbsp butter in a round or oval pan.
In a large bowl, whisk together the eggs and milk until frothy, then stir in sugar, flour, cinnamon and mix for a couple minutes.
Pour the batter into your prepared pan and place blueberries evenly on top.
Bake for about 30-40 minutes or until the top edges turn a lovely golden brown. Let cool and sprinkle with powdered sugar.
- Clafoutis Recipes That Demonstrate Why It Kind Of Sounds Like 'Cloud Fruity' (PHOTOS)
Almond and Pear Clafoutis
I am a little obssessed with almonds. I have them for breakfast everyday, drink a glass of warm almond milk every night and these days, I just add almonds to everything! This clafoutis is light and heavenly, my family loves this dessert, especially with some Chantilly cream on the side. If you do not wish to use almond milk, simply use regular milk.
2 small pears, sliced
75 g/ 6 tablespoons sugar
1 tablespoon honey
60 g/ 1/2 cup plain flour
40 g/ ¼ cup slivered almonds + a 1 tablespoon of slivered almonds (to garnish the clafoutis)
200 ml/ ¾ cup + 1 tablespoon almond milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 tablespoon brown sugar
Preheat the oven to 180°C/ 350 F
Mix the sugar and eggs. Add the flour, and gradually pour the almond milk. Mix gently, then add the honey and vanilla extract.
Butter a cake mould 23 cm/ 9 inches and sprinkle with flour.
Pour half of the batter, place the pears, and sprinkle with 40 g/ ¼ cup slivered almonds. Pour the rest of the batter on top, dot with the butter, sprinkle with 1 tablespoon of slivered almonds and 1 tablespoon of brown sugar.
Place in the preheated oven and bake for 40 to 45 minutes, until risen and golden brown. Leave to cool for 20 minutes and serve lukewarm (or cold) with a dollop of whipped cream.