I made this cake because I love blackberries and I had all the ingredients in my house. If you like blackberries, this is a light cake which will be perfect for dessert and not too heavy at all. Clafouti is actually french for a cake made with cherries. If it’s made with blackberries or other berries it is called a Flaugnarde, which sounds super fancy and difficult to make and this is anything but that so we’ll just call it Clafouti! We aren’t going to get too technical here and I hope I don’t offend the French chefs out there. This is pretty much the same as the cherry Clafouti which I plan on baking soon and will post that once I’ve cooked that, but we have to wait for the cherries to be super ripe. This cake is so very easy to make, requires no fancy equipment, and you can whisk ingredients in one bowl. Just use a pie baking dish to bake in. I had a glass dish and am happy that I did, because I could see the blackberries in the cake. This cake would be a most amazing breakfast type of cake–not too thick, but sort of like a blackberry muffin flattened out. Blackberries are so plump and delicious right now, you gotta cook this as soon as possible.
*In order for the blackberries not to sink in cake, I made sure they were dry after rinsing and then I put in a bowl with some flour and coated the berries in flour before adding them , not too heavily floured just a dusting. It came out perfectly. I have made it where I forgot to dust with flour and they did sink. It didn’t look as pretty but it tasted just fine.
1 stick unsalted butter
1 cup sugar plus 1/4 cup of sugar for top of cake
1 cup Self-Rising Flour Presto), sifted
1 cup whole milk
2 cups blackberries, fresh or frozen (I used fresh)
* A little extra flour for dusting the blackberries before baking with them (see note)
Preheat oven to 350 degrees. I sprayed the baking dish with baking spray but you can also butter it.
Rinse and pat dry the blackberries. Melt the butter in microwave. Pour 1 cup sugar and flour into a mixing bowl. Slowly whisk in the milk and mix well. Then pour in the melted butter and whisk it all together well.
Dust blackberries with a little bit of flour and mix well. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly. Sprinkle 1/4 cup sugar over the top.
Bake in the oven at 350 degrees for about 1 hour or until golden. Yum!
I have a huge amount of blueberries, so can I just switch out those for blackberries? About what size baking dish? I’m making this today!
of course you can.
This cake was simple to make . I pulled it together quickly for a friends dinner who does happen to be of French background. It certainly looked nice . It looked golden brown at 45 minutes, with at least 15minutes still left on the timer . I agonized about leaving it for the full hour , but did. It was a bit too crispy and definitely too much sugar on top. So I will make an adjustment to the time and amount of sugary topping and I think the batter needed a hint of vanilla . Just my opinion .
I appreciate the input – as u know all ovens are different and u knew that its was probably good at a shorter amount
And I am happy for the feed back- baking is very precise and can be tricky