Blueberry Clafoutis
- Summer
- Desserts & Baking
This is a great summer family staple, made with our creamy blueberry and lemon curd ice cream.
Ingredients
225g fresh blueberries
60g plain flour
30g Yeo Valley Organic unsalted butter, melted (plus a little extra for greasing the pan)
300ml Yeo Valley Organic whole milk
100g granulated sugar
3 large organic free-range eggs
1 tablespoon vanilla extract
1 lemon, zest only
Method
1. Pre-heat the oven to 180. Grease a 9-inch round baking dish with butter.
2. Scatter the blueberries all over the base of the baking dish.
3. Add all other batter ingredients into the bowl of a food processor. Pulse for 30 seconds until smooth. Alternatively, use a large whisk to blend the eggs into the flour in a large bowl, then slowly whisk in the milk and other ingredients.
4. Pour the batter over the blueberries in the dish.
5. Bake for 30 to 40 minutes, or until the centre is 'just' set (it may still be a little jiggly but that's OK).
6. Let cool for around 15 minutes, then serve while still warm with a scoop of Yeo Valley Organic Blueberry and Lemon Curd ice cream.
In this recipe...
Whole Milk
Blueberry & Lemon Curd Ice Cream
50
Unsalted Butter
15
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