World Breastfeeding Week: Got Milk?

Linda from Make Life Sweeter! is hosting an awesome blogging event. Since the first week of August is World Breastfeeding Week, she is asking fellow bloggers to prepare and blog about a sweet recipe that includes milk as an ingredient. Breastfeeding my four children was an awesome experience for me. And I've met some really wonderful friends through my local La Leche League Chapter. Be sure to check out Linda's post outlining some of the benefits of breastfeeding over here.

Since I've spent more than 8 years breastfeeding out of the past 18, I was very excited to participate in this event.My submission for the first Got Milk? event is a Blueberry-Pineapple Clafoutis. Clafoutis is a dessert that originated in France. It is basically fruit (the riper the better!) baked in a pancake-like batter. I decided to try one to take to a party we recently attended. It was quick and easy to make. (A plus because I overslept!) It looked beautiful and tasted great. This clafoutis is definitely going to be my go-to dessert recipe from now on. I was originally inspired to try clafoutis after reading Tartelette's post about this dessert I'd never heard of. Her pictures are amazing and had me drooling just thinking about it! However, I ended up using a clafoutis recipe I found over at The Budding Cook instead. But since I couldn't stop thinking about Tartelette's recipe, I added some pineapple at the last minute. I pretty much stuck with The Budding Cook's recipe but instead of using an 8x8 baking dish, I used a casserole which made the clafoutis a bit thicker and a tad more custard-y. Delicious!


Blueberry-Pineapple Clafoutis
Recipe from The Budding Cook

2 cups fresh blueberries, rinsed and drained
1 can pineapple chunks, drained
3 eggs
1/2-3/4 cup sugar
1 cup milk
2 teaspoons vanilla extract
1 teaspoon lemon zest
cup all purpose flour
1/4 tsp salt
Confectioners’ sugar for dusting
Butter for greasing the baking dish

Preheat the oven to 350 degrees F. Grease baking dish.
Arrange the blueberries and pineapple in a single layer in prepared dish.

Place the eggs in a mixing bowl and whisk until they begin to turn light and fluffy, and foam. Stir in the sugar and continue whisking. Add the milk, vanilla extract, lemon zest, salt, and flour, one at a time, until the mixture is light and airy. Beat until well combined.

Pour the batter over the fruit to cover evenly.

Bake in the oven until the top is golden and set, and springs back when touched, approximately 45 minutes.

Remove from oven and cool slightly. Sprinkle with powdered sugar, cut into wedges and serve warm.