Blueberry Clafoutis

One mixing bowl desserts and cakes... you gotta love that, right!?  I came across a recipe via a Facebook ad thrown at my face that sounded sort of souffle-ish, sort of custard-ish, sort of cheesecake-ish... and I thought it sounded pretty good, but would be better with a few adjustments.  Lo and behold, it came out great first time around!  What I didn't know is that there is a name for these sort of dishes - the French call it clafoutis.  This is my version with blueberries... not super sweet, which is the kind of desserts we prefer.  You could most certainly sprinkle the top with powdered sugar or cinnamon-sugar if you wanted.

Had a cover of a Depeche Mode song come on the speakers while I was typing this recipe out and I was like, "Who is this?!  I like this!"  Turns out, it was No Use For A Name doing "Enjoy the Silence".  Give it a go!  -jen

 

BLUEBERRY CLAFOUTIS
Prep Time: 10 minute
Cook Time: 50-55 (with an additional 30 to rest)
Difficulty:  Easy
Serves: 6-8

• 3 eggs
• 1/2 cup sugar
• 6 tablespoons melted butter
• 1 cup ricotta cheese
• 1 cup plain Greek yogurt 
• 1/2 teaspoon vanilla extract
• 3/4 cup flour
• 1/2 teaspoon salt
• 1+1/2 teaspoons baking powder
• 1+1/2 cups fresh blueberries

Preheat oven to 350 degrees F.  Grease a 9" round cake pan with non-stick cooking spray - bottom and up sides.

Using an electric mixer, beat eggs and sugar together until smooth.  Add melted butter, ricotta, yogurt and vanilla, mixing until smooth.  Add flour, salt and baking powder  - mix until combined.

Pour batter into prepared cake pan.  Sprinkle blueberries over the top.  Bake at 350F for 50-55 minutes.  Edges should turn golden brown and tester inserted in center should come out clean.  Cool in pan on baking rack for 30 minutes.  Serve room temp or chilled.