i’ve talked about it before
living in the city
has its perks
the vibrancy
the nearness of things
the anonymity
and for me,
the hilarity of it
but sometimes,
just sometimes,
i get that inkling for country living.
the abundance of space
the friendliness
and the farmland for berry picking.
come the warmer months
you’ll likely find us
hands in the dirt
picking some gem or another
it’s just like heaven.
i like to think this dessert
has the perfect balance
of fancy urban life
and laid back country charm.
it’s quiet around here
that’s how summer is,
you know?
hope yours has been just a lovely.
blueberry clafoutis
note: to make this gluten free, use whatever gf flour you like to use, like almond flour. local milk made a gorgeous one recently.
1 ¼ cups coconut milk, i use SO Delicious
6 TBL sugar
6 eggs
¾ cup spelt flour
3 cups blueberries
zest of lemon & juice of half lemon
icing sugar, for dusting
preheat oven to 425°.
grease a 9″ baking dish/pie pan. set aside, forget about it.
in a vitamix or blender, add the coconut milk, eggs, salt & lemon juice. blend until combined, add in the flour and blend until smooth.
pour into prepared pan, then distribute the blueberries evenly throughout. sprinkle with the zest.
bake 30 – 40 minutes, though check on it at the 30 minute mark. depending on how deep your dish is, the middle might still be liquidy. you want the finished product to be nicely browned on top and have some jiggle in the middle. mine puffed up a smidge while in the oven but sank as it cooled.
to serve, sprinkle with icing sugar.
best at room temp, and i prefer it the next day. it reminds me of a denser flan.
BAM!
morestomach 
Simple but looks fancy, nicely dusted with sugar.. I do like living in the city but I romanticize the country living too. Not sure how long would it last but would like to try that sometime.
yeah i’m not sure how long i’d last in the country too… 🙂
Great photos…great poem too – you took the words right out of my head! I live in the city too, and love it, but frequently yearn for a simpler life.
thank you so much for visiting. i think it’s during the warmer busy months, when i wanna be outside that i think about the wide open spaces and the simpler life.
Hi Lan, always look forward to your posts, love the way you write. Your clafoutis looks amazing.
cheri, you are so kind, thank you!
Sometimes reading the words you write feels like a HUG.
This is so beautiful, and sounds so delicious. Kind of eggy, custardy… totally comforting! I’m happy for folks like you who keep bringing me back to spelt flour because IT IS AWESOME.
PS, http://zoebakes.com/2014/06/24/blueberry-cake/
sophie, yes! it’s custardy and eggy and completely comforting!
PS. thanks for the link, i’m always on the lookout for the best white cake.
Oh I love clafoutis! Never had one made with blueberries but I think I need to give it a go — this looks gorgeous!
the first time i made clafoutis was with the usual cherries and i didn’t care for it but with blueberries it just works!
seems like everyone has clafoutis’ on the brain at the moment.. im seeing so many beautiful recipes and this one is no exception. thanks for sharing another great recipe. love it!
thalia, tis the season right now, with all the fresh fruit in abundance for us here in the States. thanks so much for visiting.
So pretty and rustic looking…I’ve never used spelt flour before…excited to try now!