I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
One of my favorite cakes is clafoutis because it’s simple to make and healthy enough to eat for breakfast if you use nutritious ingredients! Clafoutis is a cake made with fruit and pancake-like batter dusted with powdered sugar. Traditional French clafoutis features black cherries lined in a buttered dish topped with batter. Similar cakes that use different types pf fruit are technically called flaugnarde. In this blueberry walnut flaugnarde cake recipe, walnut meal elevates the flavor and nutrition profile of the recipe. Did you know that just an ounce of walnuts provides 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein, and 2 grams of fiber to keep you feeling full? I was surprised, too! I was even more surprised to discover that walnuts are the ONLY nut that’s a significant source of omega-3 fatty acids. Each serving of this cake packs antioxidants from the blueberries and a full serving of walnuts. Enjoy!
Blueberry Walnut Coffee Cake
A hearty, nutty variation of the traditional French clafoutis cake
Ingredients
- 1 1/2 cup walnut halves
- 1 stick (8 tablespoons) unsalted butter, room temperature, set aside 1 tablespoon
- 3 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup whole wheat pastry flour, set aside 2 tablespoons
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces fresh blueberries
- Cooking spray
- Powdered sugar, whipped cream, additional blueberries, and/or chopped walnuts for topping
Directions
- Preheat the oven to 350 degrees. Arrange the walnuts in a single layer on a baking sheet and toast for 8-10 minutes, or until fragrant but not dark. Set aside and allow to cool completely.
- Grease a 9-inch pie plate with 1 tablespoon of butter and sprinkle with 2 tablespoons of flour and set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Pulse the cooled walnuts in a food processor to make walnut meal. It should resemble sand. Whisk together the walnut meal, flour, baking powder, and salt in a medium mixing bowl. With the mixer on low, slowly blend in the flour mixture. Do not overmix.
- Using a rubber spatula, gently fold all but 1/2 cup of the blueberries into the batter. Transfer the batter to the pie plate. Top with remaining 1/2 cup of blueberries. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Allow to cool 10 minutes before topping with powdered sugar, etc. before serving.
I like this cake served lukewarm with a bit of powdered sugar and whipped cream on top! To store it, allow to cool completely at room temperature and then cover with plastic wrap. It will keep in the fridge for a few days. If you wrap each individual piece in plastic wrap and then aluminum foil, it will keep in the freezer for a couple of months.
If you like this recipe, you’ll love the other walnut recipes in the linkup at the bottom of this page!
Karolina's Kitchen 