Baking Amy

A year of baking disasters and triumphs

Blueberry Clafoutis

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This week I discovered a new food: buckwheat. I had absolutely no idea what it was, but oh my, am I glad that I discovered it. You would be forgiven for thinking it was related to wheat as the name is very deceiving, but it isn’t, it’s a seed from a plant related to rhubarb and it tastes a little nutty. So what do I do with this buckwheat? I make porridge!

I always thought that my Weetbix, All Bran and banana breakfast was pretty healthy until I read this quote “cereal in a box is not food”. That got me thinking, and suddenly I saw the light and I am never going to eat cereal in a box again (unless I’m running incredibly late for work). I never particularly liked it anyway. I use the porridge recipe from the Healthy Chef and add some stewed fruit on top with a sprinkling of nuts – delicious! I also made buckwheat pancakes on Sunday which were equally delicious if not more so topped with Greek yoghurt, berries and a drizzle of honey. So why don’t you give buckwheat a go, it’s not only delicious and good for you but it’s pretty cheap, especially for a health food.

You may think that with all this talk of buckwheat that this week’s desert was made with it. Well I’m sorry to disappoint but it wasn’t, but I did make a dessert that was completely new to me; clafoutis from Charismatic Baking. I have never baked or eaten one before and have no idea what the texture is supposed to be like but it looks so delicious that I just had to try it. It was an incredibly easy dessert to throw together, it took about 5 minutes to get it in the oven which was good because I only started making it as my husband took the roast off the barbeque. I used frozen blueberries, which I think was a mistake because after 35 minutes it was still very soupy in the middle, which I don’t think it should have been. In the end I think I overcooked it a bit. It was still delicious though served straight from the oven, but as it cooled it tasted a bit like omelette. When I went back to the original recipe, the pictures showed a runny centre, so I think you need to cook it until it’s golden brown and just set on top. I’ll have to try this one again, its too yummy not to.


  • 300-400 g blueberries, rinsed
  • 80 g plain flour
  • 80 g caster sugar
  • ¼ tsp salt
  • 2 eggs + 1 egg white
  • 300 ml milk
  • Icing sugar to dust and/or cream to serve (optional)
  1. Grease a 22 cm pie dish and heat oven to 160C
  2. Place blueberries into bottom of dish and spread out evenly
  3. Whisk the eggs until frothy
  4. Add in the combined dry ingredients
  5. Slowly drizzle in the milk whist whisking
  6. Pour over blueberries
  7. Bake for 35 minutes

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