Blackberry Clafouti - Blackberry Pudding Cake

Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France. It is traditionally made with cherries and often served as a breakfast dish.

Recipe Type: Cake, Blackberries
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 45 min


Ingredients:

1 tablespoon butter
4 eggs
1 cup granulated sugar, divided
1 teaspoon lemon zest (rind)
1 tablespoon freshly-squeezed lemon juice
1 1/4 cups all-purpose flour
1 1/2 cups milk
2 to 4 cups blackberries (fresh or frozen), divided*
Powdered sugar (confectioner's sugar), for dusting

* Amount of blackberries used, depends on how large the dish you are using and how dense you want the blackberries to be.


Preparation:

Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).

Place eggs, 3/4 cup sugar, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.

In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining cherries on top.

Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).

Sprinkle with powdered sugar over the top with a sieve.

Serve the Blackberry Clafouti warm and enjoy with your family.