Blueberry clafoutis & citrus salad
Photo credit: Cindy Boyce
The holidays often mean heafty meals and rich desserts during family gatherings, and sometimes that slice of dessert can be a little much. So, here’s a refreshingly light cake recipe.
If you rather a smooth mix for the clafoutis, simply blend it with a hand-held mixer.
Particularities
- Serves8 Portions
- Prep time20 min
- Cook time50 min
- Timeout10 min
- FreezingFreezes well
Ingredients
Clafoutis
- 1 1/2 cup of fresh blueberries
- 1 cup of all-purpose flour
- 6 eggs
- 1 1/2 cup of maple syrup
- 1 Meyer lemon zest
- 1 cup of milk
Citrus salad
- 1 grapefruit, in pieces
- 2 oranges, in pieces
- 3 tablespoons of maple syrup
- 1/4 cup of fresh mint, chopped
Steps
- Preheat the oven to 350°F and place the rack at the center of it. Grease and sprinkle flour over a 9″ pie dish. Pour the blueberries at the bottom of the dish then set aside.
- Add the flour to a bowl and dig a small hole at the center of it. Add the eggs, maple syrup, lemon zest and milk then whisk until smooth. Pour atop the blueberries.
- Bake for 50 minutes and set aside for 10 minutes afterwards.
- While the cake cools, combine all the citrus salad ingredients in a bowl then serve with the clafoutis.
Tips & tricks
Keeps for 2 days at room temperature or 5 days in the fridge. Cannot be frozen.
Recipe published on August 19, 2018
