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Friday, July 24, 2009

Creamy Blueberry Clafouti

Prep Time: 5 minutes Cook Time: 30 to 35 minutes
Servings: 8 servings Total Time: 35 to 40 minutes


1 1/2 tablespoons butter, softened at room temperature
2 cups fresh blueberries, washed and well drained
2/3 cup mascarpone cheese, softened at room temperature
1/2 cup sugar
2 large eggs
2/3 cup all-purpose flour
1/2 cup half and half
1 teaspoon vanilla extract
1 cup blueberry pie filling ( optional )


1.) Heat oven to 400 degrees. Butter bottom and sides of a 9-inch deep dish pie plate.

Spread the fresh blueberries evenly over bottom of greased pie plate. Set aside.

2.) In a large bowl, wisk together mascarpone cheese, sugar, eggs, and flour, until well

blended. Wisk in half and half, and vanilla to mixture until creamy and smooth. Spoon

and spread mixture evenly over blueberries in greased pie plate.

3.) Bake on middle rack, uncovered for 30 to 35 minutes, or until lightly golden brown, and

a knife inserted in center comes out clean. Cool to room temperature. Cut into wedges,

top with a spoonful of blueberry pie filling over each wedge. Serve warm or chilled.

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