Blueberry Clafouti: Pancakes for Lazy People

For the last month, there has been a glut of blueberries in the market and I've taken this as an opportunity to eat a fruit I don't usually bother to buy.  It's not that I don't like blueberries, I just don't think there's much bang for the buck.  They can be pretty dull and in my opinion, their only saving grace is their potent antioxidants.  If not for that, they would probably go into the "iceberg lettuce" category of produce for me--good for some people, but not worth the time it takes to make it taste good.

The little berries were so pretty and perfect though, and I have these beautiful Fire King cups.  I thought I could make something happen in my camera.

The spendthrift that I am, I certainly couldn't let these go to waste, however I am way too lazy to put a lot of time into baking something. Hmmm...how to make the most of them?  I wracked my brain and finally turned to my Williams-Sonoma Baking book and found a recipe for Pear Clafouti.  I liked it because 1) it didn't involve a crust  2) still high from our trip to Paris, I could feel like a bit of a Julia Child making it 3) I had all the ingredients if I subbed blueberries for pears.

So what's a clafouti?  According to the book, it's a "rustic raised fruit 'pancake' from the Limousin region of France" and it's "traditionally prepared with unpitted cherries." But before you get all eye-rolly, just know it's super easy.  You make a pancake batter with some booze, then pour it over fruit and bake. It all goes into one pan and you cut it into slices when you're done. No standing over the stove, ceaselessly pouring batter and flipping flapjacks. This I could do.

Blueberry Clafouti 
adapted from Williams-Sonoma Baking

1 lb. blueberries
1/4 cup pear brandy (or whatever flavorful alcohol you might have, I used apple brandy)
2 Tablespoons unsalted butter
2 eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 cup milk
1/2 cup heavy cream (I used coconut milk instead because I had some left over)
Grated zest of 1 lemon
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting

Preheat oven to 350 degrees.

Wash the blueberries and deposit them into a 9-inch round baking dish, prepared with pan spray or butter. (I used creme brulée dishes and made individual servings.)

Whisk together the brandy, eggs, flour, sugar, cinnamon, milk, cream, lemon zest, vanilla and salt.  Let rest for 5 minutes then pour over blueberries.  Bake for 35 minutes or so until puffed and set inside. Cool and dust with powdered sugar. Cut into 6 servings.