Blueberry Clafouti

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As you know, we had a small scare last week. Or, more accurately, I had a small scare last week (Ryan remained valiant through it all). When we went in for our biweekly check-up at the OB, she mentioned that my stomach hadn’t grown since she’d last seen me. She scheduled an ultrasound to make sure that our Lucy was still growing, receiving nutrients from the placenta. She tried to assure me that likely everything was just fine. But I didn’t (and still don’t) like the word “likely.”

Ryan and I had a difficult time conceiving. We were in the office of a fertility specialist when we found out we were pregnant. My first twelve weeks were touch-and-go. My progesterone levels dropped around 8 weeks, causing me to bleed and sending us to the ER. When we finally made it to the second trimester, I felt such relief and gratefulness. When we saw Lucy at our anatomical scan in January, I cried. The ultrasound tech told us again and again, “She’s just perfect.”

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So when I thought there might be something wrong, when I feared my body had stopped doing what it was supposed to do, I panicked. Thankfully, I had my stellar husband, a few good friends, and my sweet mom to reassure me: everything’s going to be alright.

And yesterday morning, we confirmed just that: everything with Lucy is fine.

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Not only is she still growing, but she’s a few days ahead of schedule, weighing almost 5 lbs. She’s nestled down into my pelvis (ready to go into the world!) and she’s still keeping her hands close to her sweet face. Wonderful reassurance. Just what I needed to carry us through these last weeks.

And so after we got the good news, I came home and baked these pretty blueberry clafoutis (isn’t this the best word to say aloud?). Clafoutis are a simple, rustic french dessert that showcase seasonal fruit. The batter is decidedly eggy, which makes it ideal for brunch or dessert. If you know how to use a bowl and a whisk, you can make a clafouti. Easy and beautiful and delicious, they’re a must-make this Spring and summer.

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Blueberry Clafouti

*From King Arthur Flour

3 cups fresh or frozen blueberries

3 large eggs

3/4 cup milk

1/4 teaspoon salt

2 tablespoons butter, melted and cooled

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup granulated sugar

3/4 cup White Whole Wheat Flour

Preheat the oven to 350 Fahrenheit. Lightly grease a 9 x 2-inch round cake pan, or a 9-inch pie pan at least 1 1/2 inches deep. Place the blueberries in the pan. Note: I used three mini spring foam pans. If you use a spring foam pan, be sure to place a cookie sheet underneath as the batter will seep out.

In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar. Whisk in the flour, stirring till most of the lumps are gone. Pour the batter over the fruit.

Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean. Remove it from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate. Yield: 8 servings.

Monet

Anecdotes and Apple Cores

43 thoughts on “Blueberry Clafouti”

  2. sallybr

    Wonderful news! Enjoy the few weeks ahead, relax, and have positive thoughts as often as you can bring them to your mind…

    gorgeous clafoutis, I love saying the word too, beautiful, it rolls nicely…

  4. RavieNomNoms

    So happy to hear that everything is on plan my dear!! I am sorry you had a scare, but I am SO happy that you have less stress now. I can only imagine!

    These clafoutis are just amazing!! YUM!

  5. Julia {The Roasted Root}

    I’m so happy to hear you’re doing well and baby’s growing as she should be! I can imagine how any hiccup would cause emotional tidal waves given everything you’ve gone through up until this point! Your blueberry clafoutis look incredible, dear!

  6. Georgia @ The Comfort of Cooking

    So happy to hear your skies are sunny again and miss Lucy is still growing strong! I knew everything would turn out just right. 🙂 This beautiful berry dessert is the perfect homemade treat to celebrate with, Monet! Have a lovely weekend!

  7. steph@stephsbitebybite

    OH my gosh! Congratulations on your pregnancy [I’m so glad to hear that everything is ok]. As a new mama I can tell you that this is the most incredible thing ever! ….and so are these cakes!

  8. Jessie

    How wonderful!! I’m so glad to hear this! What a relief it must have been. The pic of little Lucy’s fist is so adorable. So close!

    This clafoutis is beautiful – I like the idea of any dessert that showcases the beauty of fresh fruit! Enjoy every last bite 🙂

  9. Liren

    Whew! Relief! Every doctor’s visit is bound to bring up a little worry, I remember that well, I’m so relieved she is growing beautifully and getting ready to make her way into the world.

    Monet, I think these are the most beautiful clafoutis I have ever seen. Really.

  11. Terra

    Awww, I am so sorry you had a bit of a scare. I am so happy to hear mom and Lucy are doing wonderful! I love the ultrasound of lucy’s fist, like she is saying “all good mommy!” I love saying Clafouti too, and finally made one a few months ago. What a gorgeous dessert, and with all the blueberries you added, your treat must be amazing! Enjoy my friend! Hugs, Terra

  12. Miss Meat and Potatoes

    Bless your heart! So sorry you had a scare but so glad all is well. Being pregnant IS scary even when it’s going well so any event like that is pure terror. And I love when they tell you to keep calm – it’s physically impossible.

    But again so glad all is well! Hooray!

  14. TheKitchenLioness

    Monet, although I just knew that everything would be alright with Lucy, I cannot help but feel relieved as well – I am so very happy to read that the both of your are doing well and that you baked away happy and healthy – those blueberry clafoutis look fabulous, quite fitting for a clebratory occasion such as this!
    Have a wonderful Friday!

  15. Melissa

    Glad all is well with Lucy! Thanks for posting this recipe! My father in law is from Belgium and I was looking for a french dessert to serve when he visits! He will love these clafoutis!

  16. Bonnie Banters

    Oh Monet, what great news! I’ve had a hard time keeping up with everyone lately, so I wasn’t aware of your concern.

    This clafouti is a wonderful way to celebrate little Lucy’s continued growth…simply gorgeous and inviting cakes! I wonder if they could be baked in an iron skillet, since they remind me of upside-down cakes.

    I have a funny little story to share with you: When my daughter showed me her first ultrasound of her first child, I said I’d like a copy…then, I posted it at work. When the UPS guy inquired who was expecting, my boss said it was me…you should have seen his face! I said “isn’t that wonderful”…we rally had him going. He was trying to be polite, but finally I let him sigh relief when I told him “Oh please, at my age, that would be an act of G-d and I’d have to be the Virgin Mary!”

  17. lisa fine

    That’s wonderful! Glad to hear everything is okay. I imagine I’ll be quite anxious during pregnancy, always praying that everything is okay. You are so close!

    These clafouti look beautiful! Love that they’re a mini kind of size.

  19. Becky

    Monet,
    So glad to hear the good news, that Lucy’s growth is just fine. Relax and celebrate with your gorgeous clafouti. Lucy will be here before you know it:)

  20. Monica

    That is great news!! Thank goodness for steady, reassuring husbands (I have one of those too). : )
    Clafouti is on my baking list to try…I love “eggy” desserts. I’m not sure what fruit I’d want to use; your blueberry version is wonderful inspiration.

  21. Mary

    I’m so happy to hear your wonderful news! This is a gorgeous seasonal dessert, Monet. I am loving everything about it!

  22. ChgoJohn

    This sounds like a great recipe. It certainly looks fantastic! That’s wonderful news about Little Lucy. I think she just wanted to get your attention. She succeeded, too. 🙂

  26. CCU

    I was so relieved that you are ok my friend, your baby is going to beautiful 😀
    And I love this beautifully blueberry dessert!

    Cheers
    Choc Chip Uru

  27. Joanne

    I’m so so so glad to hear that everything is okay! I think I need to make these clafouti this morning to celebrate!

  29. Liz

    WHEW!!! I’m so relieved for you, Monet…and I’ll keep you in my prayers for an uneventful end to your pregnancy and delivery. Your clafoutis are the perfect way to celebrate a growing Miss Lucy!

    PS. Thanks for your kind words of condolence…xoxo

  31. Hannah

    Hi Monet! I adore clafoutis and your version with blueberries is truly lovely. I’m so glad to hear everything is going well with your pregnancy, too. Congratulations on being a mama soon!

  32. john@kitchenriffs

    Glad to hear things are OK! I assumed they would be from your prior post, but I’d have been super uneasy until I had things confirmed. And what a great way to celebrate the good news! I love this sort of dessert, and will never turn down blueberry anything. Terrific recipe – thanks.

  34. Natalie @ Once Upon a Cutting Board

    So happy to hear that everything worked out with Lucy and you can breathe a little easier now! I’ve never really known what’s in a clafouti (and I don’t think I’ve ever said the word out loud either!) but these look gorgeous!

  37. Jacqueline @How to be a Gourmand

    So glad to hear that all is well with you Monet. Roll on the birth of baby Lucy 🙂
    As far as the bluberry clafouti is concerned – please may I have some? Delicious and love the fact you have made it with blueberries instead of cherries!

  38. rita cooks italian

    These Blueberry Clafoutis look really inviting. I’ve never tried this type of pastry…you make it sounds so easy to prepare!!! I am happy to hear that in the end everything his fine. I agree with you: it is scary to hear the word ‘likely’.

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