Clafoutis is a nice light summer French dessert that is quick to prepare and works with whatever summer fruit you have on hand. Traditionally made with cherries, Julia had a number of variations in her book Mastering the Art of French Cooking.
Pre-heat oven to 350 degrees F. Lightly butter a 7 or 8 cup fireproof baking dish or Pyrex pie plate.
In a blender combine the milk, 1/3 cup of sugar, eggs, vanilla, salt and flour until light and frothy.
Pour a 1/4 inch layer of the batter in the baking dish. Place in the oven* until a film of batter sets in the pan (about 2-3minutes).
Remove from the heat and spread the blueberries over the batter. Sprinkle on the remaining 1/3 cup of sugar. Carefully pour on the rest of the batter on top of the blueberries.
Bake at 350 F degrees for about 50 minutes to an hour. The clafouti is done when puffed and brown, and a knife plunged in the center comes out clean.
Sprinkle with powdered sugar, serve warm. it will shrink slightly as it cools.