Heat your oven to 375°F and position the rack in the middle. Grab a 9-inch round baking dish or cast iron skillet and butter it generously — get into all the corners. This prevents sticking and adds flavor to the edges, which honestly becomes my favorite crispy part.

Toss your 2 cups of sliced strawberries and 1 cup of blueberries in a small bowl with the lemon juice and orange zest. Let them sit for a minute so the flavors start waking up. Distribute them evenly across the bottom of your prepared dish.

Crack your 2 eggs into a blender or bowl and add the 1/2 cup sugar. Blend or whisk for about a minute until it's pale and slightly frothy. This adds air to your batter, which makes the final clafoutis extra tender.

Add the 1 cup flour, 1 cup milk, vanilla extract, and salt to your egg mixture. Blend or whisk until you get a smooth batter that looks like thin pancake batter — no lumps. I usually blend for 20 seconds total, stopping once to scrape down the sides.

Pour the batter carefully over your arranged berries, letting it settle around them. Don't panic if the fruit pokes through slightly — that's completely normal and honestly adds to the rustic charm. The batter should mostly cover the berries but won't hide them completely.

Slide your baking dish into the oven and bake for 35-40 minutes until the top turns golden brown and a toothpick inserted in the custard part comes out clean. The edges will puff up dramatically and look almost soufflé-like (so cool). Mine always jiggles slightly in the very center when I shake the pan gently, and that's perfect.

Let your strawberry blueberry clafoutis cool for 10-15 minutes before serving. Dust with the 1 tablespoon of powdered sugar right before you bring it to the table. The warmth helps that sugar dissolve into the custard just slightly, creating magic.