This is an easy-to-make Blackberry Clafouti dessert using fruit suspended in a batter similar to that used for crepes. If desired, you could substitute a pound of pitted plums, peaches, berries, cherries, sliced apples or any other fresh fruit, if you wish when making this fabulous Blackberry Clafouti .
I have exposed my arms to lots of scratches picking wild blackberries to make this Blackberry Clafouti. I should just purchase some local blackberries to make this Blackbery Clafouti recipe next time.
Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France that is traditionally made with cherries, but blackberries are also delicious. A clafouti is often served as a breakfast dish. Check out my Cherry Clafouti Recipe.
Check out my Basic Rules For Baking and also Secrets of a Successful Cake. Also check out more great Cake Recipes.
- 1 tablespoon butter
- 4 eggs, room temperature
- 1 cup granulated sugar, divided
- 1 tablespoon blackberry brandy (or other appropriately flavored liquor such as kirsch, cherry liqueur, raspberry)*
- 1 teaspoon lemon zest (rind)
- 1 tablespoon lemon juice, fresh-squeezed
- 1 1/4 cups all-purpose flour
- 1 1/2 cups milk, room temperature
- 2 to 4 cups blackberries (fresh or frozen), divided*
- Powdered sugar (confectioner's sugar), for dusting
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Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).
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Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.
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In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining berries on top.
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Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.
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Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).
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Sprinkle with powdered sugar over the top with a sieve.
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Serve the Blackberry Clafouti warm.
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Makes about 6 to 8 servings.
* If you don't want to add a liquor, you could substitute with an extract of your choice, such as vanilla or almond extract.
** Amount of blackberries used, depends on how large the dish you are using and how dense you want the blackberries to be. I, personally, like lots of blackberries in this dish.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Categories:
Berry & Fresh Fruit Cake Blackberries Coffee Cake and Clafoutis French Recipes Pacific Northwest Pudding Cakes