Hello all! It’s been awhile. I got caught up with work, a bad case of strep throat and graduating from IU. Yes, that’s right. I am now an alumna of Indiana University. That’s kind of hard to believe.
However to celebrate my graduation, I thought I would return to one of my favorite desserts. This was a post I created at around the same time I featured a shake and bake blackberry clafoutis recipe at the Indiana Daily Student. It was one of my favorite videos and I loved the concept of having an easy clean up recipe.
This recipe adds a hint of cardamom that compliments that tart sweetness of blackberries. You can of course, not make this recipe in a jar. In fact, I have a traditional recipe that you can take the preparation steps from here. However if you want something that is fast and involves a quick clean up, give this recipe a shot.
- 1 1/4 cup milk
- 1/3 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup flour
- 1 pinch ground cardamom
- 1 cup fresh blackberries
Step 1: At the bottom of a greased baking dish, arrange the berries in an even, flat layer. Set aside.
Step 2: In a large jar, mix the dry ingredients. Add the eggs, stir well with a chopstick or long spoon until you have a thick paste. Then add the vanilla.
Step 3: Slowly add the milk into the jar while stirring. Twist the lid onto the jar and then give the mix a good shake for a few minutes until well combined.
Step 4: Pour the batter over the fruit into the baking dish. You can pour the mix over a strainer if there are remaining lumps. Place the baking dish in a 350 degree preheated oven and bake 20-30 minutes for a small dish like the one I used. 30-40 minutes for a larger dish.