Cherry-Blueberry Clafoutis

This clafoutis takes full advantage of the fresh cherries and blueberries that have taken over local farmers' markets. Both are delicious simply eaten out of hand, but I couldn't resist baking with them. This  simple dessert bursts with summer's best berry flavors. The purply-magenta colored syrup that results from cooking the berries and cherries with a bit of butter and sugar is pretty awe-inspiring on its own. I don't usually post process shots, but I couldn't resist in this case. It should go without saying that the clafoutis is even better when topped with ice cream. Just don't forget to to pit your cherries!

Cherry-Blueberry Clafoutis

For the batter:

1/2 cup white flour

1/4 teaspoon salt

2 large eggs

2 tablespoons white sugar

3/4 cup milk

1 tablespoon melted butter

1/2 teaspoon vanilla

For the fruit:

1/3 cup cherries, pitted 

1/3 cup blueberries

1 tablespoon unsalted butter

1 tablespoon white sugar

Preheat the oven to 350F.  Wash the blueberries and cherries, removing the stems and pits. 

Blend together the flour, salt, eggs, sugar, milk, butter, and vanilla. Once the batter is smooth, set aside.  

 

Melt the butter in a large skillet over medium heat once the butter is bubbling, add the blueberries and cherries, and cook until they have softened a bit and are coated with butter (about 2 minutes). Then sprinkle them with the sugar and cook until the sugar has dissolved and turns into a syrup (1 - 2 minutes). Pour the batter over the cherries and bake for about 45minutes or until the clafoutis is puffy and golden brown around the edges. Make sure not to open the oven door until the end of the baking time or it may collapse! Serve with ice cream for dessert or as is for breakfast.