In the past I've made cherry clafoutis, and peach clafoutis. Tonight I thought a blueberry clafoutis sounded good. And it was. I used basically the same recipe as for the cherry clafoutis, with slight alterations.
2 cups washed blueberries
1/4 cup sugar
2 eggs, separated
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 Tablespoons all-purpose flour
1 teaspoon lemon zest
1/3 cup cream
pinch of salt
cinnamon sugar to sprinkle on top
Preheat the oven to 350 degrees. Lightly butter a 9 or 10 inch round baking dish. Place the blueberries in the bottom of the dish.
Beat together the egg yolks and sugar until creamy and light-coloured. Beat in the flour, vanilla, lemon zest, cinnamon and cream. Beat the egg whites with a pinch of salt until they form soft peaks. Gently fold the whites into the yolk mixture.
Pour the batter over the blueberries. It will be thin. Bake for 20 minutes or until golden brown. Sprinkle cinnamon sugar, or icing sugar over top. Serve warm.