Blue has been my favorite color ever since I first watched The Wizard of Oz as a two-year old and wore my Dorothy gingham nightgown until the fabric had worn thin. So I guess it’s no surprise that I also developed an affinity towards blue foods through my childhood: cotton candy, blue raspberry freeze pops. Though I can’t deny the refreshing nostalgia of a blue-raz freeze pop every now and then, there aren’t many naturally blue foods that I would choose to eat these days. Except for blueberries, of course!
This blueberry clafoutis was a more creative way to incorporate some color into my breakfast instead of topping off my usual cereal or yogurt. What the heck is a clafoutis, you ask? While the name sounds intimidating, this riff is a very simple and easy take on its fancy French roots. Usually baked with cherries in a flan-like custard, this recipe is a decidedly lighter version, making it more suitable for breakfast than the more traditional clafoutis dessert. And the blueberries give it a deep rich hue that is even bluer than Dorothy’s gingham.
makes 6 servings
1 cup skim milk (or any milk of your liking)
2 tbsp melted coconut oil (measure out 2 solid tbsp and melt in the microwave) or 2 tbsp melted butter, cooled
1 tsp vanilla extract
1 1/2 tsp cinnamon
1 1/2 cups blueberries (thawed if frozen)
pinch of salt
1. Preheat oven to 400 degrees. Grease a pie pan with cooking spray.
2. Beat eggs with milk, coconut oil/butter, vanilla, cinnamon, and salt. Pour into pie pan and sprinkle blueberries throughout.
3. Bake for 30-40 minutes until the clafoutis puffs up and the eggs take on a nice golden color. Allow the clafoutis to rest at least 10 minutes before cutting into six slices. Serve warm, cold or at room temperature. This keeps well for breakfast leftovers (or a sweet snack) during the week.