Blueberry Clafoutis

Blueberry Heaven

Recipe adapted from Crumbles and Cobblers

Clafoutis! Who knew that such an impressive French dessert would be so fast and easy to make? Essentially, clafoutis is custard-like batter surrounding seasonal fruit. Cherries are typically used in this classic dish, but the British cookbook Crumbles and Cobblers inspired me to use the last of this season’s blueberries. Clafoutis can be served warm or at room temperature. In addition to dessert, some cooks serve clafoutis for brunch or luncheon. And I’ve noticed that refrigerated leftovers make a dandy breakfast.

Sour Cream Blueberry Pancakes

Three Cheers for the Red, White, and Blue

Recipe Tweaked from Advertising Flyer

According to Ma in Laura Ingalls Wilder’s Little House books, no great evil occurs without also bringing some bit of goodness. Thus, when one autumn I mail ordered frozen blueberries that arrived rotten and smashed, I was also graced with this recipe. Sort of. The recipe left out important ingredients and steps, but gave me the idea of adding yogurt or sour cream to pancakes. This makes the pancakes light and fluffy, and makes it easier to tell when to flip them. With the wonderful local blueberries that are available for the near future at the farmers’ market, plus a few seasonal strawberries, I whipped up a brunch that was fun, satisfying, and patriotic.