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.
This is an easy-to-make
dessert using fruit suspended in a batter similar to that used for crepes.
Substitute a pound of pitted plums, peaches, berries, cherries, sliced apples or any other
fresh fruit, if you wish.
Check out my
Basic Rules For Baking and also
Secrets Of A Successful Cake. Also check out more great
Blackberry Clafouti - Blackberry Pudding Cake
Brunch and Breakfast
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 45 min
1 tablespoon butter
1 cup granulated
1 tablespoon blackberry brandy (or other appropriately flavored liquor such as
kirsch, cherry liqueur, raspberry)
lemon zest (rind)
1 tablespoon freshly-squeezed
1 1/4 cups all-purpose
1 1/2 cups milk
2 to 4 cups
blackberries (fresh or frozen), divided*
Powdered sugar (confectioner's sugar), for dusting
* 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.
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).
Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.
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 cherries on top.
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. Remove from the oven
and cool for 5 minutes before serving (cake will sink slightly).
Sprinkle with powdered sugar over the top with a sieve.
Serve the Blackberry Clafouti warm.
Makes about 6 to 8 servings.