This custardy Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Serve with whipped cream if desired. Please note: Since photographing this recipe, I have added more cinnamon to the recipe which results in a slightly darker baked clafoutis.
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan with cooking spray or coconut oil.
Add to a blender the almond milk, cane sugar, coconut sugar, 1/4 cup honey, eggs, salt, cinnamon, flours, and vanilla extract. Blend on high speed until completely smooth.
Pour batter into prepared pan. Arrange blackberries in an even pattern, spacing slightly in between each.
Bake for 30 to 35 minutes or until a toothpick comes out clean and the edges start to pull away from sides of pan. The clafoutis may give the appearance of being undercooked even when a toothpick comes out clean. This is due to the custard-like quality.
Allow to cool for a few minutes before drizzling remaining honey on top. Serve immediately; scoop out portions with a serving spoon and pair with whipped cream if desired. Store leftovers in the refrigerator.