Blueberry Flognarde

It's a long way from the Limousin region of France to a blueberry patch in Oregon, but when the two collide the result is a luscious dessert called a flognarde. A what? They - the ubiquitous 'they' - insist a clafouti made of anything other than cherries is a flognarde. I'll accept that as long as they're willing to admit that this simple dessert - a cross between a pudding and a cake - is one of the glories of the French peasant table. It's best served warm and eaten the day it's made.

Blueberry Flognarde

Ingredients:
1/2 cup confectioners' sugar
2 large egg yolk
1 large whole egg
8 tablespoons unsalted butter, softened
1 cup whole wheat pastry flour
1/4 teaspoon salt
1 cup 2 % milk, scalded and kept warm
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 cups blueberries, picked over, rinsed and dried
Confectioners' sugar for dusting

Directions:
1) Adjust a rack to middle-third of oven. Preheat oven to 400 degrees F. Generously butter or spray a 9-inch flan or cake pan. Set aside.
2) Combine sugar and egg yolks in a large bowl; beat at medium speed for 2 to 3 minutes, or until eggs are thick and lemon colored. Add whole egg and mix to combine. Add butter, a tablespoon at a time, beating to incorporate after each addition. Reduce speed to low; beat in flour, salt, then milk and, finally, lemon zest, lemon juice and vanilla extract.
3) Pour batter into prepared pan. Sprinkle berries over top of batter; press down lightly. Bake for about 40 minutes, or until the batter sets and top is brown. Cool slightly. Dust with confectioners' sugar. Serve warm. Yield: 8 servings.