Blueberry Clafoutis


This signature French sweet makes for a wonderful and decadent dessert.


For the clafoutis:
1/2 stick butter
6 eggs
2/3 cup raw sugar
2 cups whole milk
1/2 cup half and half
3 cups fresh blueberries
1 cup fresh raspberries
1 dash ground cardamom
2 teaspoons vanilla extract
1 packet of True Orange
1/4 teaspoon sea salt

For the topping (optional): 
8 ounces sour cream
2 packets of True Lemon or True Orange (or one of each)
1/2 cup of powdered sugar

  1. Preheat oven to 350 degrees, and butter a large cast iron skillet.
  2. Combine all ingredients in a large bowl, except for half of the sugar and the berries.
  3. Put skillet on the stove over medium-low heat, and warm to melt the butter. Pour in half of the egg mixture, and leave for a few minutes until it’s just beginning to set.
  4. Meanwhile, gently mix the berries with the remaining sugar in a small bowl. Add to the skillet carefully, letting them “float” on the top. Spread evenly across.
  5. Place entire skillet in the oven, and let cook for 1 hour.
  6. Meanwhile, prepare topping by mixing together the sour cream, True Lemon and/or True Orange, and 1/4 cup of the powdered sugar. Reserve the remaining 1/4 cup for dusting.
  7. Remove clafoutis from oven, making sure that the middle is firm but not rubbery.
  8. Let cool, and dust with powdered sugar if desired. Slice into pie wedges, and serve with a side of the sour cream topping!

Don’t have a cast iron skillet? That’s okay! Just butter a round baking or pie dish, and bake in the oven. Remember to partially bake the filling (about 5-10 minutes), then remove to add the berries so that they will “float” and not sink to the bottom.