The Munchies Blog

It’s still blueberry season here in New Zealand — but you have to be a bit careful, some varieties are not really nice.

The other day, I made blueberry clafoutis, a recipe I’d wanted to try out for ages.

I didn’t change much from the original, but here is a translation.

Blueberry Clafoutis

• 500g blueberries
• 3 eggs
• 50g icing sugar
• 4 tablespoons standard flour
• 100ml milk
• 100ml cream — or just double the amount of milk
• pinch of salt
• butter for greasing the baking dish
• icing sugar for dusting

Pre-heat oven to 220°C.

Grease an ovenproof dish and put the berries in.

Beat the eggs together with the icing sugar until frothy, then add flour, milk, cream and the pinch of salt.

Pour mixture over berries and bake about 35 minutes. Let cool down slightly and dust with icing sugar.

I was a bit confused when I got the ingredients out of the pantry, so I overlooked the icing sugar. I used caster sugar instead, which seems to work just as well. I used 200ml of milk as the cream… well, let’s not talk about this.

Altogether, I liked the clafoutis. But I think I prefer more substantial cakes.