Blueberry Buttermilk Clafoutis Food

CHEF JOHN'S BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
• Pour blueberries into prepared baking dish.
• Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
• Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

JULIA CHILD'S BERRY CLAFOUTIS

Steps:

• Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
• Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
• Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
• Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
• Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

BLUEBERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Place a layer of blueberries into the prepared baking dish.
• Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
• Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

VERY BLUEBERRY CLAFOUTI

Steps:

• Preheat 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 sides 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., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F.
• Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
• In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
• Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
• Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Sift dry ingredients together in a large bowl.
• In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
• Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries.
• Spoon batter into greased muffin cups and bake till golden brown.
• Bake at 400 F for 20 -30 minutes.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
• Arrange cherries in a single layer on bottom of pan. Set aside.
• In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
• Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with powdered sugar and serve.

CHERRY BUTTERMILK CLAFOUTIS

Steps:

• Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
• Arrange the cherries in a single layer on the bottom of the pan. Set aside.
• In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
• Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with confectioners' sugar and serve.

BUTTERMILK BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
• In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
• Measure out 1 1/2 Tbsp (21g) of the sugar and set aside for sprinkling over cake.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together remaining sugar with butter and lemon zest until pale and fluffy.
• Mix in eggs and vanilla extract.
• Add in 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process once more.
• Add in last 1/3 of flour and mix just until combined.
• Fold in blueberries.
• Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
• Bake in preheated oven until toothpick inserted into center comes out free of batter, about 40 - 45 minutes.
• Run a knife around edge of cake to loosen, remove pan ring.
• Let cool at least 20 minutes on a wire rack before slicing and serving (cool completely if serving with topping).

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
• Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.