Lemon Raspberry Clafoutis

Guess who's been baking again? Yes yours truly! And I'm embracing the bright flavors of Spring. Ahh Spring, finally Spring. I cannot even complain about this previous rainy week, because I am just so thankful for the warmer weather and the flowers peaking out of the ground, blooming beauty. The bloomed magnolias are some of my absolute favorite, though the flowering season for magnolias is so short. I do so enjoy exercising outdoors when the weather is nice. My mother and I take daily 40 minute power walks, breathing in the fresh air, listening to the birds, conversing, and observing the natural wonder that this world has to offer. These walks are so enjoyable, they do not even feel like exercise. They are especially enjoyable, now that the strong winds and brutal cold have passed, and the warming sunshine has found its way back to us. 



I know I am not the only one who is perplexed that it is indeed already May, but I am excited for everything that it has to offer. May is going to be a very busy month, but busy with positive experiences. My talented, intelligent sister will be graduating with her master's degree in speech pathology this Saturday. Sunday is Mother's Day. Next week marks my mother's birthday. Two weeks from now is one of my long time friend's birthday and going away party. And in addition to all of this, May is full of busyness at work. But as I said earlier, these are all fantastic reasons to be busy and I am very excited for the opportunities, memories and experiences that will accompany.

Clafoutis, a classic dessert typically made using fresh, in season cherries. It can be described as a cross between a baked custard and a cake. It is a wonderfully quick and simple dessert in which a multitude of berries may be used. In this particular clafoutis, I paired raspberries and lemon, which turned out bright in flavor, and mildly tart. Blackberries, blueberries or cherries will work just as well with the lemon. My family ate this dessert cold with fresh raspberries, sauce and fresh whipped cream, however, it is lovely warm as well with a small scoop of vanilla ice cream. But please do not forget the extra sprinkle of powdered sugar on top to add a little extra sugary sweetness to this sweet and tart dessert. 

Lemon Raspberry Clafoutis

10 oz raspberries, fresh or frozen
3 eggs
1 cup heavy cream, or whole milk
1/2 cup all-purpose flour
1/2 cup plus 2 tbsp granulated sugar
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
A pinch of salt

1) Heat oven to 350 F 
2) Grease a 9-in baking pan. Arrange raspberries all throughout the base of the pan, making sure they are evenly distributed. 
3) Lightly beat eggs; add sugar, flour, cream, vanilla extract, lemon juice and zest, and salt. Mix well.
4) Pour batter over the raspberries in the baking pan and bake until top is browned and juices are bubbling, about 45 minutes- 1 hour.

Sprinkle with powdered sugar. Serve hot or cold with freshly whipped cream and raspberry sauce.

Enjoy!