Far as I’m concerned, blueberries are synonymous with summer.
I know, these days you can get fresh blueberries year-round at almost any grocery store; and in a pinch, frozen blueberries are all but indistinguishable from fresh when baked in a pie or cake. So why not have a blueberry pie in January, blueberry buckle on St. Patrick’s Day?
Because it just doesn’t seem right–blueberries are synonymous with summer!
So for this first post of Fall, 2013, let’s bid adieu to the summer just past with a Blueberry Clafoutis. Never heard of clafoutis? Then you’re in for a treat! It’s a French fruit-custard-cake–not a pie, thicker than a custard, more moist than a cake, it combines aspects of all three; but it’s different, unique, and also very versatile. Easy to serve, it’s yummy for breakfast, would be great on a brunch buffet, and makes a tasty and elegant finale for dinner. Usually made with cherries (tart or sweet) we’ve Americanized this version to pay tribute to the season just past–because blueberries are synonymous with summer!
At the other end of the seasonal spectrum, Becca’s Book Serial #7 recounts a New Year’s Eve celebration, a reunion that looks both backward and forward (as New Year’s Eve experiences are inclined to do) but mainly finds Zach and Becca immersed in their passionate present. Check out the audio or text files available below while you enjoy your Blueberry Clafoutis, our tribute to a bygone summer.
1 cup fresh or frozen blueberries
1/2 cup granulated sugar
1/2 cup milk
2 teaspoons lemon zest
Juice from half of a lemon
6 Tablespoons all-purpose flour
powdered sugar for dusting
Preheat oven to 350 degrees. Prepare a 7×5 inch pan by spraying it with cooking spray. Layer the blueberries on the bottom of prepared pan and set aside.
In a mixing bowl, whisk the eggs until frothy. Slowly add the sugar and whisk until the eggs turn a pale yellow color. Next, whisk in the milk, lemon zest, and lemon juice. Lastly, slowly add the flour and whisk mixture until all of the ingredients are well incorporated.
Pour egg mixture over top of the blueberries. Bake for 30-35 minutes or until the center is set. Allow the clafoutis to cool for 15 minutes before serving warm. Dust each serving with powdered sugar. Allow remaining clafoutis to cool completely before storing the leftovers in the refrigerator.
Becca’s Book, Serial #7, audio © Jeffrey Anderson
Becca’s Book, Serial #7, text © Jeffrey Anderson