This easy blueberry clafoutis is thick, custardy, and filled with lots of juicy blueberries. It's an easy and flavorful dessert - sure to be a crowd pleaser!
Ever since I came across a recipe for Julia Child's clafoutis, I've been dreaming up ways to make it my own. Clafoutis is a custardy dessert traditionally baked with unpitted cherries (the pits actually produce a pleasant almond-like aroma). The batter bakes into a flan-like texture, so the fruit is beautifully suspended in the custard.
Naturally, I wondered what other fruits might work here. Peach clafoutis? Raspberries? Blackberries? Blueberries? I landed on blueberries, which are one of my favorite summer fruits (especially wild blueberries)! Looking for more tasty blueberry recipes? Try my fluffy lemon blueberry pancakes!
Key Ingredients
My version of clafoutis is an adaptation of Julia Child's recipe, plus some slight tweaks from reading through Daniel Gritzer's tips. Let's dive into some of the key ingredients:
- Blueberries: This is a recipe for when fresh blueberries are in season. Here in the US, that's usually in June through August. Regular and wild blueberries would work well here - just make sure they're nice and juicy! Avoid any containers with shriveled up blueberries, or white spots (indicating mold).
- Bob's Red Mill Unbleached All-Purpose White Flour: I love using Bob's Red Mill All-Purpose Flour, as it's so versatile.
- Eggs: Eggs help give this clafoutis its traditionally custardy flavor and richness. I use large eggs.
- Vanilla Bean: The seeds of a vanilla bean add an incredible aroma and pair well with custard dishes. I can usually find vanilla beans at my local Whole Foods grocery store or larger supermarkets. If you can't find vanilla beans, you can sub in 1 teaspoon of vanilla extract.
- Almond Extract: I like to use a little almond extract to mimic the almond flavors from traditionally cherry clafoutis. If you don't have almond extract handy, feel free to skip!
- Whole Milk and Cream: A combination of whole milk and cream adds a nice richness to the dessert. Whole milk alone or 2% alone also work, but I'd avoid using lower fat milks.
Craving something chocolaty? Try my recipe for Julia Child's mousse au chocolat!
How to Make This Dessert
Toss your berries with sugar and lemon zest.
Prepare the custard batter by blending the vanilla bean seeds, eggs, flour, milk, almond extract, salt, sugar, and milk. Using a blender helps ensure there are no lumps of flour.
Layer the blueberries at the bottom of your baking vessel, then pour the custard on top. Bake until the edges are golden brown and the middle is set.
Let cool slightly, then dust with powdered sugar and serve!
Serving Suggestions
What I love about clafoutis is how flexible it is for serving -- it's a great option for a summer dinner party or BBQ, and it's also just wonderful for breakfast.
If you're making it for just you and a roommate or you and your partner, you can be sure it'll be a fun dessert to whip up and eat right out of the pan (highly recommended!).
Storage and Reheating Instructions
Leftover clafoutis can wrapped in plastic wrap (or an airtight container) and stored in the refrigerator for 3 to 4 days.
To reheat, place a slice of clafoutis on a microwave-safe plate, and microwave for 30 seconds at a time until warmed through. It warms up quickly, so keep checking.
Recipe FAQ
Yes, blackberries, raspberries, and cherries all work! I also have a peach version that's utterly delicious. Just note that different fruits have different amounts of water -- so juicier fruits may lead to wetter clafoutis.
Because clafoutis is an egg-based custard, cooking it too long can cause a rubbery texture. Instead, take the clafoutis out when the middle is just set. It will still be slightly wobbly in the center, but not 'wet looking', and the outside will be golden-brown.
Yes, it's totally normal! Just dust it with some powdered sugar and no one will be the wiser 😉
This post is brought to you by Bob’s Red Mill. I received compensation in exchange for this collaboration. All opinions are my own. Thank you!
Did you try this recipe?
I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
For even more cozy recipes, be sure to subscribe to my newsletter.
Blueberry Clafoutis Recipe
Equipment
- 1 9-inch round baking pan, pie plate, or cast-iron pan
Ingredients
- 1 tablespoon unsalted butter, melted, plus more unmelted butter for greasing the pan
- 1 pint fresh blueberries
- ⅓ cup + 1 tbsp granulated white sugar, divided
- 1 lemon, zested
- ½ vanilla bean
- 3 large eggs
- ⅛ teaspoon kosher salt
- ¼ teaspoon almond extract
- ⅔ cup all-purpose flour
- ½ cup heavy cream
- ¾ cup whole milk
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350 °F and set a rack in the middle of the oven. Grease a 9-inch baking pan or cast-iron pan with butter.
- Place 1 pint fresh blueberries in a medium-sized bowl, along with 1 tablespoon of sugar and the lemon zest. Toss to combine and set aside.
- Use a small paring knife to slice ½ vanilla bean vanilla bean in half lengthwise. Turn the edge of the knife perpendicular to the vanilla bean and scrape the seeds out.
- In a large blender cup, add the vanilla bean seeds and the remaining ⅓ cup granulated white sugar. Crack open and add 3 large eggs, along with 1 tablespoon unsalted butter, ⅛ teaspoon kosher salt, ¼ teaspoon almond extract, and ⅔ cup all-purpose flour.Use a fork or whisk to whisk the mixture until homogeneous (it will be slightly lumpy - that's okay).
- Whisk in ½ cup heavy cream and ¾ cup whole milk. Use a hand blender or regular blender to blend until fully homogeneous, frothy, and no lumps remain. Set aside.
- Arrange the sugared blueberries evenly on the bottom of the pan. Slowly and evenly pour in the clafoutis batter.
- Bake the clafoutis for 30 - 35 minutes until the edges are golden-brown and the middle is just set, but still slightly wobbly. I recommend checking every 5 minutes after 25 minutes. A toothpick placed into the center of the pan should be clean.
- Remove the clafoutis from the oven and let cool for 10 - 15 minutes until still warm, but not hot. Dust with powdered sugar, cut into slices, and serve warm.
Video
Notes
- Metal baking pans can react with acidic fruits, leaving a metallic taste. Cast-iron pans, ceramic bakeware, and glass bakeware should be totally fine!
- Clafoutis can have a rubbery texture when overcooked. To avoid this, begin checking the clafoutis at 25 minutes; the edges should be golden-brown and the middle should be just set and slightly wobbly (but not wet or raw inside).
- Leftover clafoutis can wrapped in plastic wrap (or an airtight container) and stored in the refrigerator for 3 to 4 days. To reheat, place a slice of clafoutis on a microwave-safe plate, and microwave for 30 seconds at a time until warmed through. It gets hot quickly, so keep checking!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
thank you for sharing the recipe. I have a milk allergy. do you think the recipe would work with plant-based milk?
Hi Laurie,
I think this should work with a plant-based milk, though I haven't tried it myself. For the heavy cream, I would sub in full-fat coconut milk or a plant-based heavy cream. For the milk itself, you can use coconut milk again or try your favorite plant-based milk. Let me know how it goes!
Hmmmm…you say NOT to use metal or cast iron for baking this recipe. However, your photos show a pie tin being use. Faux pas,n’est pas? Ooops!
Still looks delicious though! 🙃🙃😋
Hi Fred!
Good question - Yes, the first few times I tested this recipe I used a ceramic baking dish and it came out great. However, I photographed the recipe with a metal pie tin, it had a bit of a "tinny" flavor, so I made a note to avoid using it! I haven't yet had a chance to update the photographs, but will do as soon as I can! And just to clarify, a cast-iron skillet should be okay (it's much less likely to impart a metallic flavor).
Hi, I am Oliver royal from the thefoodqueries.com I just tried this recipe for Easy Homemade Blueberry Clafoutis Recipe and it was absolutely delicious! I was skeptical at first because I've never made clafoutis before, but this recipe was so easy to follow, even for a beginner. The clafoutis was so light and fluffy, and the blueberries were cooked to perfection. I will definitely be making this again!
Hi Oliver, thanks so much for your feedback! I'm so happy you enjoyed 🙂 It truly is a great recipe for all experience levels!
If you are looking for an easiest desert (breakfast😊) recipe with little to no experience!
This blueberry C. Is for you and for anyone. It tastes and looks amazing. We can make it in individual portions or in a bigger pan. Perfect to use up all those summer berries. I will be switching berries with other fruits too. I increased the berries a little but made no difference to the success of this recipe. Loved it
So great to hear you loved this! Glad to hear you were able to modify it with success 🙂