Blueberry and Corn Clafoutis

By DeBruynC1

Ingredients

• 1cup1 cup blueberries
• 1cup1 cup corn kernels, from about 1 large corn cob
• 33 eggs
• 3/4cup3/4 cup whole milk
• 1/3cup1/3 cup sugar
• 1/4cup1/4 cup whole-wheat flour
• 1tbsp1 tbsp bourbon
• 1/4tsp1/4 tsp salt
• 4tbsp4 tbsp unsalted butter, melted, plus room-temperature butter for the pie dish
• Powdered sugar, for dusting

Details

Servings 6
Adapted from marcussamuelsson.com

Preparation

Step 1

1. Preheat the oven to 325 degrees F. Generously butter a 9-inch diameter glass pie dish. Mix the blueberries and corn kernels together and arrange in the buttered pie dish, set aside.
2. Combine the eggs, milk, sugar, flour, bourbon, and salt in a blender. Blend until well combined, about 30 seconds. Add the melted butter, and blend again, until well combined, about 15 seconds. Pour the batter over the blueberries and corn.
3. Bake in the oven for 50-55 minutes until the clafoutis is set and golden brown on top. Let cool for 15 minutes.

Serve dusted with powdered sugar.