Have you ever seen a blueberry farm? I had the opportunity to visit this beautiful farm and had all morning to pick as many as I could carry away. I brought Laura along with me so we could enjoy a beautiful morning together. We began by eating as many berries as we could fit in our little mouths, hoping this could take the place of our breakfast. We never stopped. I didn’t know quite where to start because it was so over-whelming. The rows as you can see are forever long, and as you approach the bushes you become smaller and smaller in size as you look across the blooming rows. Many of the bushes were laden with hundreds of berries. After a while, you become engulfed in this endless field, and all you can do is begin picking. Pick one, eat two!
So, that night as I was washing and storing the blueberries I decided to make a quick Blueberry Clafoutis. This dish highlights whichever fruit you decide to use, and this one did just that. You can vary the fruit as I have done with this Strawberry Clafoutis.
I was totally unprepared for this adventure, just hoping to pick a few bowls for a pie or two. But as I became engaged in the process, the enticing sweet smell of the blueberries was taken me into a trance of some kind, calming my soul. I didn’t want to leave but to stay and pass the day enjoying the smells and wind blowing by.
Here are a few tips for blueberry picking:
- Don’t get a manicure the day before because your hands will be blessed with blue nail stains.
- Prepare yourself with a few strengthening exercises for your back, as you will get a workout.
- Bring a hat for protection and for any bird drippings.
- Bring many friends to capture the fun and excitement of gathering these plump tasty berries.
- Bring plenty of wipes for cleaning everything!
This dish highlights whichever fruit you decide to use, and this one did just that. Blueberry Clafoutis is a fancy word for a custard bathed in berries. You can vary the fruit as I have done with this Strawberry Clafoutis.
- 4 cups fresh blueberries, stemmed and washed
- 3 eggs
- ⅓ cup sugar
- ½ cup flour
- ⅔ cup milk or cream
- 1 vanilla bean, scraped
- zest of ½ lemon
- pinch of salt
- powdered sugar for topping
- Heat the oven to 350.
- Place the berries in a single layer in the bottom of a 9-10 inch pie dish.
- In a medium bowl, lightly whisk the eggs.
- Add the sugar, flour, milk, vanilla seeds, zest and salt.
- Pour the batter over the berries.
- Bake in the oven for about 1 hour, or until the top is brown and the juices are bubbling.
- Cool and dust with powdered sugar.
- Serve warm.
Wash the berries in cold water and pick out any leaves or stems you find.
Prepare the custard. Place the blueberries in the pie plate and add the egg mixture.
Bake and enjoy warm with a sprinkle of powdered sugar.
Blueberry Bliss!
© 2016 – 2018, Mary Papoulias-Platis. All rights reserved.
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