Ever since making the cherry clafoutis, I’ve been meaning to experiment with other flavor profiles and flours. This blueberry buttermilk clafoutis proves that this French dessert is highly adaptable and perfect for testing out different flours, even seasonal fruit.
What is clafoutis?
Clafoutis is basically a custard cake made with eggs, sugar, and a small amount of flour with fruit baked into it. This one has a pleasant floral flavor from fresh lemon zest, where the sweet and sour flavor of blueberry pairs seamlessly with the tang of buttermilk. I decided to experiment with rice flour (it works!), but you could use almond flour or all-purpose flour, too.
How to bake the clafoutis in a Dutch oven
As you can see, I made my clafoutis in a medium size Dutch oven (about 4.5 quart), which acts just like a medium size casserole baking dish (about 10 – by 8-inch) in the oven on the middle rack. Obviously, I used blueberries, but there’s no reason you couldn’t try raspberries, cherries, or blackberries in this recipe.
How do I make my own buttermilk?
You can make buttermilk yourself. You need 1 cup whole milk (2% works too) plus 1 tablespoon vinegar or lemon juice. I typically use apple cider vinegar. Wait 5 minutes for the milk to curdle, remove 1 tablespoon liquid and proceed with the recipe (which calls for 1 cup).
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