| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Oregon Blueberry Clafoutis

1 pound (approximately 3 1/2 cups) Oregon blueberries

3 tablespoons sliced almonds

3 tablespoons unsalted melted butter

3/4 cup granulated sugar

1/4 teaspoon salt

4 large eggs

3 large egg yolks

1 teaspoon vanilla extract

1/4 cup brandy

1 1/4 cup whipping cream

2/3 cup all-purpose flour

1. Preheat oven to 350°F.
2. Place almonds on baking sheet and toast until fragrant, about 5 minutes.
3. Coat six 4 1/2 x 5 1/2-inch baking dishes with butter and set aside.
4. Place flour, 2/3 cup sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl.
5. Add eggs, egg yolks, 3/4 cup cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes.
6. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes.
7. Divide the blueberries evenly among the baking dishes.
8. Whisk butter into the batter and pour it over the blueberries.
9. Place dishes on a rimmed baking sheet and bake for 20 minutes.
10. Sprinkle dishes with remaining sugar.
11. Bake until tops are golden and bubbling, about 15 minutes more.
12. Whip the remaining cream.
13. Serve calfoutis warm and topped with dollops of whipped cream.

Makes 6 servings.

Recipe provided courtesy of Oregon Blueberry Commission. Created by by Josie Ross of Portland, Oregon, 3rd place.