Blueberry Clafoutis
Serves 8
10 mins prep
30 mins cook
40 mins total
This sourdough blueberry and cream cheese clafoutis is a delicious way to use up sourdough discard. It's easy to make and versatile, allowing for savory modifications and other fruit substitutions. Perfect for special occasions like Mother’s Day.
0 servings
1: Preheat oven to 475° F. 2: In a large bowl add eggs, sourdough discard, milk, maple syrup, 4 tbsp melted butter, salt, cardamom, and vanilla. Whisk well, until fully combined and smooth. 3: Add 2 tbsp butter into the bottom of a 9X13 oven-safe pan. Swirl the butter around and then add the batter. 4: Sprinkle the top evenly with blueberries and dollops of cream cheese. 5: Bake for 20-30 minutes or until puffy and browned on top. If the top is still a bit wet, continue cooking a few minutes longer. 6: Serve with maple syrup, cream, or sprinkle with powdered sugar and enjoy!
