Blackberry Clafoutti (Serves 8)

Ingredients
10-oz bag fresh organic blackberries
1/4 cup sugar (I used some vanilla sugar I had, but regular would be fine)
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon kosher salt
1/2 cup all-purpose flour
1 tablespoon lemon juice (half a lemon)
1 teaspoon lemon zest (from half a lemon)

Directions
Preheat the oven to 350 degrees F. Butter a 9 or 10-inch pie pan.
Pour the berries into the pie pan, arranging them in a single layer.
In the bowl of an electric mixer, beat the eggs together until they begin to foam. Gradually mix in the sugar. Combine the milk and cream then slowly add them to the egg/sugar mixture in a thin stream while the mixer is running. Reduce the mixer speed to low, and gradually add the salt and flour. Increase the speed and beat until well combined. Mix in the lemon juice and lemon zest.
Pour the batter over the blackberries. Bake for 20 minutes, then cover with foil and continue to bake another 20 minutes or so, until slightly browned and completely set.
Remove from oven and let cool. Cut into wedges, dust with powdered sugar and serve.