I like to make this on weekend mornings.  It can be made with any variety of berries and has a very egg-y, puffy consistency.  It will puff up while baking and slowly ‘deflates’ as it is being served.  This recipe will serve 2-4.  I usually double the recipe to serve my family of 6.

4-6 ounces cranberries, blueberries or raspberries

zest from a small lemon

4-6 tbsp. sugar

1/2 cup all purpose flour

1/4 tsp salt

2 eggs

1 cup milk

1 tbsp. unsalted butter

Heat oven to 425 degrees.  Mix the lemon zest with 2 tbsp. sugar in a small dish, set aside.  In a large bowl, sift together flour and salt.  In a small bowl, beat the eggs and whisk in the milk.  Add wet to dry ingredients a little at a time, whisking until smooth.  Stir in the lemon sugar.  Set aside to let the batter rest.

In a 10″ ovenproof nonstick fry pan, melt the butter over medium heat, coating the bottom and the sides.  When the butter is bubbling, add the fruit.  Stir until each piece has softened and is coated with butter, about 2-3 minutes.

Sprinkle in 4 tablespoons of sugar.  When the sugar has dissolved and turned into a syrup, stir the batter and pour over the fruit.  Bake 20 minutes until golden brown and puffed up at the edges.  Remove from the oven and serve immediately.  Sprinkle with a sifting of confectioners sugar.