Clafoutis more e mirtilli – Blackberry and Blueberry Clafoutis

Clafoutis is a French dessert made of fruits, traditionally cherries, baked in a sweet batter. Easy and quick to prepare, the clafoutis is the ideal last-minute pudding.

Here I celebrate the blackberry and blueberry season by making a light and gluten-free clafoutis, using only eggs, sugar, milk and yogurt for the batter. With a touch of lemon zest.

My square oven dish (26 cm x 26 cm, 5 cm deep) is perfect to hold, cook and serve my pudding.

Clafoutis more e mirtilli – Blackberry and Blueberry Clafoutis

200 g blackberries
200 g blueberries
80 g Demerara sugar
3 large eggs
1 yolk
Zest of 1 lemon, unwaxed
400 ml milk
150 g natural yogurt
Butter and flour for the dish

Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes

1. Preheat the oven to 200°C.
2. In a large bowl, with an hand mixer, beat eggs and sugar into a smooth and fluffy mixture, for about 5 minutes. Add the lemon zest.
3. Pour the milk and the yogurt into the mixture and mix to combine.
4. Grease an oven dish, the shape you like, with butter and dust it with flour.
5. Fill the dish with the egg mixture and arrange the fruits over it.
6. Bake for 20 minutes, until golden.
7. Remove from the oven and leave to cool for few minutes.
8. Serve tepid, with a dust of Demerara sugar on top, if you like.