I don’t think I knew how lucky I was growing up. My passion for food is definitely from my parents, and their passion for fresh produce always meant that our fridge was well-stocked from the local farmers market or with bounty from mum’s garden. After a decade of getting plants established in the back yard, this summer my parents reaped the benefits from their hard work—three liters of fresh, home-grown blueberries in one weekend. Dad said he was almost tired of eating all of their fresh blueberries. While I try not to shake my head too much as my mum demurely continues that they didn’t taste as good as wild blueberries, I have a whole new appreciation for their garden, especially after seeing a woeful cup of raspberries being sold at my (really quite truly awesome) supermarket today for a heartbreaking $9. Though fortunately in Australia we’re in the heart of mango season, so it’s hard to feel too hard done by.
Anyway! Blueberry flan is one of those lovely desserts that manages to be sweet, refreshing, decadent, and light all in one. And maybe even healthy, considering it’s made with yoghurt. A bold claim? Yuppers. Guess you’ll just have to make it yourself to see if I’m all talk or not, eh? And yes, wild blueberries truly do make this a stunning dessert, though you can also use fresh domestic ones, or frozen berries.
Cooking time: 20 minutes hands-on, 60 minutes baking
- For the crust:
- 1 1/2 cups plain flour (be a bit scant)
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/3 cup soft butter or margarine (be a bit generous)
- 1 egg
- 1 tsp vanilla
- 3 cups fresh or frozen blueberries (frozen may take longer to bake)
- For the filling:
- 2 tbsp plain flour
- 2 cups plain yoghurt
- 1 egg
- 2/3 cup sugar
- 2 tsp very finely grated lemon or orange rind
- 1 tsp vanilla
- pinch each of salt and cinnamon
In bowl or with a food processor, combine crust ingredients until well mixed. Press somewhat firmly into a large (10″ or about 25 cm) cake tin or springform pan. Sprinkle blueberries over top of the crust.
Whisk or process together the filling ingredients until very smooth. Pour over blueberries.
Bake at 375 F / 185 C for about 60 minutes, until nice and golden on the top. Serve warm or cool—I personally think it tastes better the next day after being chilled, as the crust softens slightly from the custardy filling. Yum!