Blueberry Clafoutis | Spiced Up Mom

Spiced Up Mom

Blueberry Clafoutis

Serves 810 mins prep30 mins cook

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

What you need

cup milk

SIGNATURE SELECTS Wild Blueberries, Dried

cup wild blueberries

tsp kosher salt

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

tsp vanilla

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

cup cream cheese

tsp green cardamoms

oz sourdough starter

egg

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Instructions

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!

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