A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast.
Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.
Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.
In a bowl, whisk together the eggs, sugar, lemon zest, cream, almonds and liqueur, if using.
Pour the egg mixture over the blueberries and bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.
Set aside to cool then either serve warm or chill in the fridge until ready to serve.
* If using frozen blueberries, bake for a further 15-20 minutes.
I also like to add some slivered almonds to the surface before baking so that they come out for a toasted extra crunch.