Blueberry Clafouti

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  • Ingredients
    2/3 Cup Sugar
    1/2 Cup (1 Stick) Butter, Room Temperature
    4 Eggs
    1 Cup All-Purpose Flour
    1 Tbsp. Fresh Lemon Juice
    1 Tsp. Vanilla
    1/4 Tsp. Ground Nutmeg
    1/8 Tsp. Salt
    2 Cups Blueberries

    Yields: 8 Servings

  • Nutritional Information

    Per Serving

    Good Source: Vitamin A, Folate and Choline

    Calories: 282

    Total Fat: 14 g
    Saturated fat: 8 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 124 mg
    Sodium: 74 mg
    Carbohydrates: 34 g
    Dietary Fiber: 1 g
    Protein: 5 g
    Vitamin A: 510.3 IU
    Vitamin D: 29 IU
    Folate: 43.3 mcg
    Calcium: 22.5 mg
    Iron: 1.3 mg
    Choline: 69.4 mg

    Vitamin C: 4.5 mg
    Vitamin E: 1.2 IU
    Trans Fat: 0 g
    Sugars: 21 g
    Potassium: 86.8 mg
    Magnesium: 9.3 mg
    Selenium: 13.3 mcg
    Phosphorus: 75 mg
    Vitamin B12: 0.3 mcg
    Vitamin K: 8.3 mcg
    Vitamin B6: 0.1 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.2 mg
    Manganese: 0.2 mg
    Zinc: 0.5 mg
    Vitamin B2 – Riboflavin: 0.2 mg
    Vitamin B3 – Niacin: 1.1 mg
    Omega 3: 0.1 g
    Omega 6: 0.9 g

Directions

  1. HEAT oven to 375°F. BEAT sugar and butter in mixer bowl until light and fluffy. BEAT in eggs until well blended. ADD flour, lemon juice, vanilla, nutmeg and salt; beat until smooth.

  2. FOLD blueberries into batter, reserving 8 for garnish, if desired. SPREAD in lightly greased 9-inch quiche dish or cake pan.

  3. BAKE in center of 375°F oven until top is lightly browned and knife inserted in center comes out clean, 40 to 50 minutes. COOL on wire rack.

Insider Info

This rustic French dessert is a cross between a dense custard and a cake. It can be made with cherries, peaches, pears or plums.