Blueberry-Ginger Blender Clafouti and Variations

This recipe is from Cat Cora's cookbook, "Cooking from the Hip". Chef Cora says, "A clafouti combines the creaminess of a pudding and the texture of a cake but is easier to make than either one." She suggests serving this "warm from the oven with ice cream or softly whipped cream". It sounds delicious, so I thought I'd post it for safe keeping.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 1 clafouti

Ingredients

• 3  cups blueberries, rinsed
• 2  tablespoons candied ginger, chopped
• 1⁄4 cup sugar
• 1  tablespoon sugar
• 1  cup milk
• 3  eggs
• 1⁄2 cup flour
• 2  teaspoons vanilla extract

Directions

1. Preheat oven to 325°F.
2. Lightly butter the sides and bottom of a 2-quart baking dish or 10-11 inch pie plate.
3. Arrange the blueberries and the ginger on the bottom of the prepared baking dish and sprinkle with 1/4 cup sugar.
4. Pour milk into the blender and add eggs, flour, vanilla and remaining 1 tbs. sugar. Blend on high speed until mixed (about 30 seconds).
5. Pour batter over fruit in baking dish.
6. Bake for 25-30 minutes or until the clafouti is lightly browned on the edges.
7. Serve while still warm.
8. Variation 1: Cherry Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups pitted fresh cherries for the blueberries.
9. Variation 2: Peach Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups fresh peach chunks for the blueberries (peeled or unpeeled peaches).
10. Variation 3: Summer Fruit Combo Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups of a combination of ripe, fresh summer fruits for the blueberries (try berries, peaches and cherries).