Our little blueberry bush is starting to get flower buds all over it and I am determined to actually get some off it this year, unlike last year.

But whilst impatiently waiting for it to fruit I purchased a punnet this week and made a Blueberry Clafoutis, yum!

Clafoutis is ridiculously easy to make and can be used with a variety of fruits, plums, berries and traditionally, cherries.  It is heavy on the eggs and light on the flour so it ends up something like a baked custard.

Blueberry Clafoutis

Ingredients
1 punnet blueberries (or fruit of your choice)
1/2 cup plain flour
1/3 cup sugar
4 eggs, lightly beaten
1 cup milk
25g unsalted butter, melted
Additional melted butter for greasing
icing sugar to dust

Method

Preheat oven to 180 degrees. Brush shallow pie plate with additional melted butter.

Spread blueberries onto pie plate.

Sift the flour, add sugar and make a well. Gradually add combined milk, eggs and butter, whisking constantly to ensure it is smooth and free of lumps.

Pour batter over berries. Bake for 30-35 minutes or until risen and golden. Remove from oven and dust with icing sugar when cool.

Serve immediately and enjoy!