Lemon Blueberry Clafoutis

 

• 5 large eggs
• ½ cup granulated sugar
• ¼ teaspoon kosher salt
• ¾ cup all-purpose flour
• 2 ¼ cup heavy cream
• Grated zest from 2 lemons
• ¼ cup lemon juice
• ¾ teaspoon vanilla extract
• 1 ½ cups blueberries about 7 ½ oz (you can totally use any fruit! I used strawberries in the photo)
• 1 tablespoon powdered sugar optional

INSTRUCTIONS

 

• In a chimney, light up 22 briquettes.
• Press a large sheet of parchment paper into a 10-inch Dutch oven.
• In a large bowl, whisk together eggs, sugar, salt and flour.
• Whisk cream, lemon zest, lemon juice and vanilla extract into the egg mixture. Whisk until smooth.
• Pour the batter into the prepared Dutch oven. Scatter blueberries over the batter.
• Cover the pot and place 8 coals underneath the Dutch oven and 14 coals on top (350°F) and bake for 40 minutes. The top will be lightly browned and a toothpick inserted into the center will come out clean when done.