makes 8-10 servings
unsalted butter for skillet
1 1/4 cups organic low-fat (1 or 2 percent) milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
1 cup unbleached all-purpose flour
2 heaping cups blueberries, rinsed, drained, and lightly patted dry
powdered sugar
1. Preheat the oven to 350 degrees. Lightly butter a flameproof/heat-safe skillet (should be at least 1 1/2" deep).
2. Add the milk, 1/3 cup sugar, eggs, vanilla extract, salt, and flour to a blender. Blend on high until smooth and frothy, about one minute.
3. Pour 1/4 cup of the batter into the prepared skillet. Turn an over burner to medium-low and set the skillet on top. Let cook until the batter just sets, about 2-3 minutes. Remove the skillet from the stovetop.
4. Scatter the blueberries evenly over top the batter. Sprinkle the remaining 1/3 cup sugar over the blueberries. Top with the remaining batter, smoothing with a spatula if necessary.
5. Bake in the oven for 45-50 minutes, or until the top of the clafoutis is golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool slightly.
6. Sift powdered sugar over top before serving.