Blueberries: clafoutis or flognarde?

Yesterday I decided to finally do something with all of the blueberries in my refrigerator which would surely go bad at the pace I was eating them: put them into a clafoutis.

I went looking for recipes online and discovered that the dish was traditionally made with cherries thusly making my creation a flognarde. You learn something new everyday.

However classified, it turned out well.

The recipe called for 3 cups of fruit but I had maybe half of that. How did the recipe's author expect me to fit anymore berries in there?