Succumbing to peer pressure, I did it too. Everybody's doing it with their wealth of summer fruit. The clafoutis is popping up everywhere. Some with plums, as is described by Fran Warde, some with cherries. Our abundance is of blueberries, so here we are.

I've said it before, I'm not a baker. I see Plum Clafoutis in a cook book, and I think, "Well, I don't really like cooked plums." But my mom is coming in a few weeks, and something about an impending visit from her always makes my mind slip towards baking. (Interestingly, an impending visit from my dad makes me think about restaurants and cocktails, but there you are.) When I read a little deeper into that recipe and learned that a clafoutis is more custard than cobbler, I knew I had to give it a go. I mean, who can turn down a custard, really.

It couldn't be simpler. (read: Even I couldn't screw it up.) Butter a dish, add the berries. Combine milk, sugar and eggs and pour over top. Bake it for a bit and ta-da! Here you are.

We had it for breakfast. I warmed it up in the microwave and then poured some cream over top. If baking were always this easy, I'd do it all the time. What do you think, Mom? Clafoutis for breakfast when you come?