This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. —Ken Hulme, Venice, Florida
Ingredients
2 teaspoons butter
16 ounces fresh or frozen unsweetened blueberries
3 large eggs, room temperature
3/4 cup all-purpose flour
3/4 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
1Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and side with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries.
2Bake until center is puffed and edge is browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.
