Tuesday, September 9, 2008

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.

19 comments:

Candy said...

oh wow! That looks spectacular! I have so many blueberries I'm giving it a try!

Maria said...

Oh my goodness! I am glad I stumbled upon your blog. That blueberry dessert looks divine!

Wicked Good Dinner said...

Hi Mary! Popping in to visit from your post on CCC :-)

What a gorgeous blog!

glynda said...

Hi Mary, Love the new blog and the recent blueberry recipe. Great to see this happening for you!

Ms O said...

Mary, that is spectacular! I'm mad about blueberries - could eat them everyday.

Lea x

Jenny said...

OH my goodness Mary, this looks insanely delicious! I look forward to visiting your blog often!!

1215656559s20768 said...

This is beautiful. Looks like it came out of an upscale bakery.

Mary said...

Thank you all for your kind words and encouragement.

Mary

Chicago Judy said...

Hi Mary! Boy, am I glad to finally see you (and your wonderful recipes) again! Glynda was kind enough to give me your blog info, and I'm grateful for that. This dessert looks fabulous. Good luck with your new blog. I'll be sure to check in often. Hope all is well.

Veronica said...

What an absolutely beautiful picture!

I Love Meringue said...

Oh, that looks really good! Maybe I can convince my wife to make it... ;) However, there may be a Lemon Meringue Pie in my future first...

Mary said...

WB....I'd know you anywhere! Maybe she will, maybe she won't.

Antonio Tahhan said...

I never knew that info about the name flognarde - very cool!
I made this dessert a few months ago, but mistakingly categorized it as a blueberry clafoutis :) The photo is fantastic!

Mary said...

Tony, I'm so glad you found your way to One Perfect Bite. Come often.

Anonymous said...

I made this today using frozen blueberries....fabulous and so easy!

Mary said...

Anon....I'm so glad you liked the recipe. It really is a lovely, simple dessert.

Ann said...

I 've been looking for some french desserts .. glad I got your recipe :) looks super delicious

Jackson Brody said...

Wow, this is incredible! I had to bake it in a pie pan, and it kinda peaked up in the middle. The taste is fantastic - not too sweet. Thank you!

Tanna at The Brick Street Bungalow said...

Mary, I had never heard the term flognarde, but the photo enticed me to follow up on the recipe. Sounds absolutely delicious. Thank you! blessings ~ tanna

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