Blueberry Clafoutis

1. Preheat oven to 375F.

2. Butter a pie plate ’til it’s good and greasy, then sprinkle in 2 Tablespoons of the white sugar until it’s distributed evenly.

3. Wash your blueberries, pick out the nasty ones, toss them; and spread the good ones evenly into the pie plate.

4. Find 2 more Tablespoons of sugar and douce those berries with a sweet, sweet dusting.

5. Dump all of the remaining ingredients into your medium sized mixing bowl (i.e. remaining white sugar, eggs, milk, flour, zesty lemon goodness, cinnamon, vanilla, and salt). If you are using a blender in place of a hand mixer, dump it in there instead.

6. Give ‘er a quick stir so that the flour is nice and wet. Otherwise there will be a powdery mess in your kitchen when you get to mixing. If you like powdery messes, skip this step.

7. Mix (or blend) it all for about 2 minutes with your hand mixer or egg beater. I use an electric egg beater because I’m cheap, but if you’ve got the fancy gear, by all means …

8. Your mix should be smooth when it’s ready. If it’s not smooth, get back to it and mix some more. If it is, pour that bad boy over the blueberries in the pie plate.

9. Stick that piece of work into the preheated oven and wait. Come back in an hour, it should be done by then.

10. Let it chill out for 5 minutes, then give it a good dusting with the castor sugar. And you are ready to go.