Baking & Dessert

By Lindsay Hunt | July 11, 2011

Photo: Lindsay Hunt

Late Saturday night, it did not seem ambitious to set my alarm for 10:45am the next morning.  It should have, because that left me 45 minutes before my friend was due to arrive for brunch on Sunday. Of course, at 2:30am on Saturday night, I didn’t have the clarity of mind to remember that too little prep time can result in catastrophic meals. I would have realized that that cooking brunch and deciding last minute to bake a dessert as well doesn’t usually make for epic meals. No, usually it does not work.

Why not?  Well, I’m guilty of being a hostess who runs around like a chicken with her head cut off when guests arrive. As the inevitable panic mode set in yesterday morning, I was miraculously able to reel in the madness and tell myself, “Nothing delicious will come out of acting frantic.”

Photo: Lindsay Hunt

So, as a first, instead of manically chopping broccoli and potentially a finger, I took a deep breath.  Then, I put on my favorite music, prepped a healthy vegetable saute with creamy scrambled eggs, and set to work on an easy dessert recipe. At this point, the easy part should come as no surprise; I’m master of the quick treat, but this time, I attempted the quick, easy, and elegant.

First, I considered the format. I had fifteen minutes to get a dessert into the oven, and so no time for cookies or cake.  Then, I remembered a French dessert made to highlight summer fruit: a clafoutis.  Quick and easy are what this custard is all about, after arranging the blueberries and corn in the dish, you mix the batter in your blender, pour, and bake.  Pretty simple!

Photo: Lindsay Hunt

I had two cartons of blueberries in the refrigerator, and the traditional clafoutis-ingredient: cherries.  However, I wanted to eat most of those in smoothies or by the handful. The solution? Make the clafoutis half blueberries, and half corn kernels, and save the cherries for snacking. Now that corn is in season, it’s inexpensive to devote one ear to baking-plus, the kernels are so juicy right off the cob, they beg to be thought of beyond a clambake or summer salad. First-of-the-season corn deserves to star in something sweet.

Photo: Lindsay Hunt

Clafoutis come from the Limousin region in France. The word comes from the verb “clafir” in the local dialect, which means fill or cram. When you pour the batter on top of the corn and blueberries, you might indeed be concerned that you have overfilled or crammed too much into the pie plate. Don’t worry though, the custard billows and expands and then sinks back into itself.

This is a guilt-free dessert-with less than a tablespoon of sugar per serving, you can even eat a slice for breakfast the next day. I know I did.

Photo: Lindsay Hunt

Other delicious pie recipes you may enjoy:

No-Cook, No-Bake, Summer Friendly Pies

Piled-High Apple Pie Recipe

Sour Cherry Pie with Brown Butter Almond Crumble Recipe

Strawberry Grapefruit Rhubarb Spice Crumb Pie Recipe

Blueberry and Corn Clafoutis Recipe

Servings: 6


  • 1 cup blueberries
  • 1 cup corn kernels, from about 1 large corn cob
  • 3 eggs
  • 3/4 cup whole milk
  • 1/3 cup sugar
  • 1/4 cup whole-wheat flour
  • 1 tbsp bourbon
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, melted, plus room-temperature butter for the pie dish
  • Powdered sugar, for dusting


1. Preheat the oven to 325 degrees F. Generously butter a 9-inch diameter glass pie dish. Mix the blueberries and corn kernels together and arrange in the buttered pie dish, set aside.

2. Combine the eggs, milk, sugar, flour, bourbon, and salt in a blender. Blend until well combined, about 30 seconds. Add the melted butter, and blend again, until well combined, about 15 seconds. Pour the batter over the blueberries and corn.

3. Bake in the oven for 50-55 minutes until the clafoutis is set and golden brown on top. Let cool for 15 minutes.

Serve dusted with powdered sugar.

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