Happy 4th of July! In honor of the holiday, I am serving up a red, white and blue berry clafoutis. Traditionally, this French dessert is made by topping a layer of cherries with a batter, but I am switching it up using a mixture of blueberries, blackberries, and raspberries for a more patriotic theme!
I was just a kid when I first made a clafoutis. For my 7th birthday, I received my first cookbook and was obsessed with the baking recipes. Some years later, my aunt, who loves cooking, was visiting us in Michigan. We decided to make the plum clafoutis together out of the cookbook. It was simple to make yet so delicious. It is a very light dish that lends itself to the versatility of using whatever fruit is in season. Now, whenever I make a clafoutis it brings back my childhood memory.
The batter for this rustic French dessert can easily be made in a blender. I, however, prefer to make it the old fashioned way and whisk it by hand. To avoid excessive lumps in the batter, it is best to incorporate the dry ingredients at the end (I learned the hard way). This recipe calls for equal parts of berries, but you can change it up to any ratio you like or even omit a certain type. The batter is the foundation of the recipe and the type of fruit can be altered to your preference. As you prepare for the holiday, this dessert is simple to put together. It can be served warm out of the oven, room temperature or even refrigerated.
Even though the weather has been unbearably hot, I am looking forward to celebrating the 4th of July with a BBQ in the park in great company of our dear friends with all the kids running around. May you all have a happy and safe holiday with your friends and family. Stay cool in the heat and enjoy the berry clafoutis!
- Softened butter for baking dish
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (1 lemon)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 cup each of blueberries, blackberries and raspberries, washed and dried
- Powdered sugar, for dusting
- Preheat oven to 375°F. Butter a 9” square baking dish or pie dish and set aside.
- In a medium bowl, whisk together sugar and eggs until well blended and lighter in color. Add the vanilla extract and lemon zest and whisk until incorporated. Whisk in flour and salt until smooth.
- Place the berries in a single layer in the baking dish.
- Pour the batter over the berries.
- Bake for about 45-50 minutes or until edges are puffed, lightly browned and center is set.
- Allow to cool slightly before serving. Can also be served at room temperature or cold. Dust with powdered sugar and serve immediately.