This blueberry clafoutis is thick, custardy, and filled with lots of juicy blueberries. It’s an easy and flavorful dessert – sure to be a crowdpleaser!
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. Raspberries? Blackberries? Blueberries? I landed on blueberries, which are one of my favorite summer fruits (especially wild blueberries)!
I made this blueberry clafoutis in partnership with Bob’s Red Mill (using their Unbleached All-Purpose White Flour), and I’m really excited to share the recipe with you!
When to serve this clafoutis
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!). And if you’re making it for you and a few friends, well, it’ll be gone too quickly!
Ingredients in this recipe
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.
How to make blueberry clafoutis
- Toss your berries with sugar, lemon zest, and the seeds from half of a vanilla bean.
- Prepare the custard batter by blending 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!
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 gets hot quickly, so keep checking.
Yes, blackberries, raspberries, peaches, apricots, cherries all work! Just note that different fruits have different amounts of water — so for juicier fruits may lead to a wetter clafoutis.
Because clafoutis is an egg-based custard, cooking it for too long can cause a rubbery texture. Instead, take the clafoutis out with 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!
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!
- 1 9-inch round baking pan or cast-iron pan (this dessert is pretty flexible and should accommodate other types of baking pans, like oval and square pans, but I haven't tested them myself.)
- 1 pint fresh blueberries, or 2 cups (10.5 ounces)
- 1/2 vanilla bean
- 1/3 cup + 1 tbsp granulated white sugar, divided (67g and 12g, respectively)
- 1 lemon, zested
- 3 large eggs, 171g
- 1 tbsp unsalted butter, melted, plus more unmelted butter for greasing the pan
- 1/8 tsp kosher salt
- 1/4 tsp almond extract
- 2/3 cup Bob's Red Mill Unbleached White All-Purpose Flour, 83g
- 1/2 cup heavy cream, 120ml
- 3/4 cup whole milk, 120ml
- Powdered sugar, for dusting
- Preheat the oven to 350 °F and set a rack in the middle of the oven.
- Place blueberries in a medium-sized bowl.
- Use a small paring knife to slice the vanilla bean in half lengthwise. Turn the edge of the knife perpendicular to the vanilla bean and scrape the seeds out.
- Add the vanilla bean seeds to the bowl with blueberries, along with 1 tablespoon of sugar, and lemon zest. Toss to combine and set aside.
- In a large blender cup, add remaining 1/3 cup of granulated white sugar.
- Crack open and add the three eggs, along with 1 tablespoon melted butter, salt, extract, and flour to the blender cup. Use a fork or whisk to whisk the mixture until homogeneous (it will be slightly lumpy – that's okay).
- Whisk in the cream and milk.
- Use a hand blender or regular blender to blend until fully homogeneous, frothy, and no lumps remain. Set aside.
- Grease a 9-inch baking pan or cast-iron pan with butter.
- Arrange the blueberries evenly on the bottom of the pan. Slowly and evenly pour in the clafoutis batter.
- Bake the clafoutis for 30 to 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 to 15 minutes until still warm, but not hot. Dust with powdered sugar, cut into slices, and serve warm.
- 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!