Happy Birthday, Julia Child! We're celebrating this year by sharing one Julia-approved delicious cake! Let's make Clafoutis aux Myrtilles. Cheers to Julia.
Clafoutis aux Myrtilles
Blueberry Clafouti
Serves 6 to 8
Ingredients:
- 1¼ cups whole milk
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1¼ cups all-purpose flour, sifted
- 3 cups fresh blueberries
- ⅓ cup granulated sugar
- ½ lemon, juiced
Confectioner’s sugar to sprinkle
Preheat oven to 350°F.
Directions:
Lightly butter a 7 to 8 cup baking dish about 1½ inches deep.
In a blender combine milk, sugar, eggs, extract, salt and flour.
Cover and blend at top speed for 1 minute. Strain mixture if needed.
In a bowl combine blueberries, sugar, and lemon juice.
Pour a ¼ inch layer of batter in the baking dish or pie plate.
Put in oven for about 5 minutes or until a film of batter has set in the bottom of the dish.
Remove from oven. Spread blueberries over the batter.
Pour on rest of the batter and smooth the surface with a spatula.
Place on pan in the middle of oven and bake for about an hour or until puffed, browned, and a knife plunged into the center comes out clean.
Sprinkle top of clafouti with confectioners sugar just before bringing it out.
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child
