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Oregon Blueberry Clafoutis recipe

The delicious recipe for the classic Frenchclafouti, a dessert of fruit baked beneath a thin batter, wascreated by by Josie Ross of Portland, Oregon…it took 3rd place.

Recipe: Oregon BlueberryClafoutis

1 pound (approximately 3 1/2 cups) Oregonblueberries3 tablespoons sliced almonds3 tablespoons unsalted melted butter3/4 cup granulated sugar1/4 teaspoon salt4 large eggs3 large egg yolks1 teaspoon vanilla extract1/4 cup brandy1 1/4 cup whipping cream2/3 cup all-purpose flour

  • Preheat oven to 350°F (175°C).
  • Place almonds on baking sheet and toastuntil fragrant, about 5 minutes.
  • Coat six 4 1/2 x 5 1/2-inch baking disheswith butter and set aside.
  • Place flour, 2/3 cup sugar, salt and almondsin a food processor. Pulse until mixture is finely ground andtransfer to medium bowl.
  • Add eggs, egg yolks, 3/4 cup cream andvanilla to flour mixture. Whisk until smooth. Refrigerate bowlfor 30 minutes.
  • Wash and dry Oregon blueberries and placein a medium bowl. Add brandy and allow to marinate for 30 minutes.
  • Divide the blueberries evenly among thebaking dishes.
  • Whisk butter into the batter and pourit over the blueberries.
  • Place dishes on a rimmed baking sheetand bake for 20 minutes.
  • Sprinkle dishes with remaining sugar.
  • Bake until tops are golden and bubbling,about 15 minutes more.
  • Whip the remaining cream.
  • Serve calfoutis warm and topped with dollopsof whipped cream.

    Makes 6 servings.

    Recipe provided courtesy of Oregon BlueberryCommission.

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