The season’s bounty of our fresh berries takes center stage in this wonderfully bright dessert from King Arthur Flour. Select your favorite combination of fruits and “bumble” them into your perfect filling, then surround them with this flaky, one-piece crust for the perfect summer treat.
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With berries coming in season this recipe from Lisi’s Luscious Desserts will make your breakfast! They are moist, filled with berry goodness and not too sweet – these are perfect for a Sunday brunch. The muffin part of this recipe is great for all types of additions and whole wheat pastry flour is also a nice change up. Enjoy!
Blueberry Raspberry Muffins
2 1/2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
2 eggs
1 cup milk
lemon zest from about a half lemon
1 cup fresh (or frozen but not thawed) blueberries
1/2 cup fresh raspberries
Preheat oven to 375 degrees.
Whisk together flour, sugar, baking powder and salt. Set aside.
Combine the melted butter, eggs, milk and zest and then mix into the dry mixture by hand (wooden spoon or fork). Mix until just incorporated and try not to over-mix.
Smash the raspberries,pureed with a fork – to spread the raspberry flavor throughout the batter. I like that flavor throughout – or smash half and leave some whole. Anyway, fold in the berries and bake for about 22-26 minutes. Just check often – with a toothpick and try not to over-bake. You want these to be moist and tasty!
Check out Lisi’s wonderful story about where the recipe came from.
“In the summer, I find myself bringing a favorite dish to potlucks, or carrying a picnic dinner to the park, concerts, the beach… it’s great to have a few simple, crowd-pleasing dishes that will travel well up your sleeve,” says Johnson. This month, she shares one of her favorite summer desserts with Walter Stewart’s shoppers. “This clafoutis recipe is really easy, and really versatile,” says Eila Johnson, The Full Plate Blog. “I recently made it with blueberries and apricots, but you can use any fruit that’s in season, and you can serve it warm or room temp. Both kids and adults love it, and it just take a few minutes to assemble. My kind of recipe!”
Simple Blueberry-Apricot Clafoutis
(Makes 8 servings)
1 pint blueberries*
4 apricots, pitted and cut into 8 pieces each*
4 eggs
¾ cup sugar
1 cup whole milk (Stewart’s carries local Arethusa milk!)
2 Tablespoons vanilla
¾ cup all-purpose flour
pinch of salt
Preheat oven to 350. Butter an 8” baking dish or pie plate. Arrange the fruit in a single layer in the baking dish. In a blender, or using a hand-mixer, combine eggs, sugar, milk, vanilla, flour and salt. Pour the batter over the fruit. Bake for 45 minutes – 1 hour, or until the top is golden brown and the custard is firm (when a knife inserted in the center comes out clean). Sprinkle with powdered sugar and serve warm or room temp.
*You may substitute 3 cups of your favorite fruit. Traditionally, clafoutis is made with cherries. I’ve also had it with pears, or raspberries. It’s delicious any way you make it!
Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.
