I have SO many blueberries. So many. My mother in law gave us a whole big bag of, at least – 5 pounds of blueberries. So I decided to bake. Of course I did, it was kind of cool to have one big bake-a-thon this weekend, and it worked out perfectly since we were going to meet some of Brian’s friends (surprise goodies for the guys!).

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I was looking through Foodgawker, as I always do and came across this simple recipe – Mini Blueberry Clafoutis from ButterYum (Check out the original recipe here). The recipe made six, but I ended up only making four as I only had four creme brûlée dishes.

Ingredients
2 cups fresh blueberries, washed and stems removed
2 large eggs
1 cup whole milk
1/2 cup sugar
1/2 cup all purpose flour
2 tsp vanilla
pinch of salt

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Directions
1. Preheat oven to 350F
2. Butter six creme brûlée dishes and place on a rimmed sheet pan.
3. Divide blueberries evenly among the dishes.
4. Combine the rest of the ingredients in a blender or food processor until completely combined.
5. Pour batter evenly over the blueberries.

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6. Bake for 40 minutes or until custard begins to turn golden brown around the edges.

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7. Remove from the oven and cool to room temperature.
8. For extra fanciness, garnish with creme fraiche or powdered sugar.