Diva Q’s Blueberry Clafoutis

Watch Video

Steps

• Step 1

  Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Butter a 9-inch round or oval oven-safe baking dish.

  Ingredients

  • 2 Tablespoon unsalted butter, softened

• Step 3

  In a blender, combine the flour, sugar, heavy cream, milk, salt, vanilla, and the eggs. Pro tip: crack the eggs in a bowl first in case some shell finds its way in. Blend on high speed until smooth and frothy 1½ to 2 minutes.

  Ingredients

  • 1/2 Cup all-purpose flour

  • 1/2 Cup granulated sugar, plus more for sprinkling

  • 1/2 Cup heavy cream

  • 1 Cup whole milk

  • 2 Teaspoon vanilla bean paste or vanilla extract

  • 1/2 Teaspoon kosher salt

  • 3  large eggs

• Step 4

  Pour about three-quarters of the batter into the pan. Evenly distribute half the blueberries over the batter. Using a rasp-style grater, finely grate 1 lemon over the blueberries. Drizzle the remaining batter over the berries. Top with the remaining berries and more zest. Sprinkle up to 2 Tablespoons granulated sugar over the custard.; use less if your berries are very sweet.

  Ingredients

  • 1 Pint fresh blueberries

  • 2  lemons

• Step 5

  Place the baking dish directly on the grill grate and bake until it's mostly set and still a bit soft in the middle, about 55 minutes.

  00:55

  350 ˚F / 177 ˚C

• Step 6

  Let cool for at least 1 hour. The custard will sink some and its crust will become more pronounced. Sprinkle with powdered sugar. Use a large spoon to scoop out servings. Serve warm with whipped cream, more lemon zest, and mint as desired. Enjoy!

  Ingredients

  •  Powdered sugar, for serving

  •  Whipped cream for serving (optional)

  •  Fresh mint, for serving (optional)