Almond flour to roll the blueberries in before putting in cake dish
1/2 cup almond paste instead of sugar
3/4 cup heavy cream
3/4 cup almond milk
2 cups blueberries, washed, drained, patted dry with paper towel
2 Tablespoons Amaretto
1. Heat oven to 350 degrees.
2. Prepare the baking dish you plan to use, about 9 x 5 x 2 inches, or a 10-inch round deep pie plate by smearing it with butter. Next, dust it with almond flour, rotating pan so flour sticks to all the butter.
3. Next, invert dish, over sink, to get rid of excess flour.
4. Rinse blueberries in cold water, drain in a colander, then pat dry with paper towel.
5. Prepare a medium size bowl with almond flour and roll all the blueberries around in the flour; then set aside.
6. In a large bowl, whisk eggs until frothy. Do this by hand, not in the electric mixer. Add almond paste (or granulated sugar) and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine, not more. Don't stir the flour too much.
7. Add all of the floured blueberries to the baking dish.
8. Pour the batter over the blueberries, to as close to the top of dish as you can, without the batter dripping over the side. There might be some leftover batter, depending on size of your dish. Bake for 30 to 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it (optional) and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.
9. Put a baking sheet under the cake pan, so if it drips, it drips on the sheet.