Blueberry Clafoutis

Name: Blueberry Clafoutis
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Butter (for greasing); 1 cup dairy (or non-dairy milk, such as coconut); ¼ cup heavy cream (or non-dairy cream such as Silk's Heavy Whipping Cream Alternative); ¼ cup sugar; 3 large eggs; 2 tsp. vanilla extract; ⅕ tsp. salt; ⅔ cup sifted all-purpose flour; 2 cups fresh blueberries; Confectioners' sugar, for dusting

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This Blueberry Clafoutis recipe is a rustic French dessert that's super easy to make: Just mix up the batter, pour it over the blueberries, and bake until golden-brown.

This dessert takes just minutes to make and the result is an irresistible combination—a golden, lightly crunchy crust and a creamy interior studded with juicy bursts of juicy blueberries. The crepe-like batter for this dessert puffs up in the oven as it bakes and slightly collapse once removed. Serve it warm or at room temperature.

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Essential Ingredients
How to make the clafoutis
Recipe Tips
Recipe FAQs
More Blueberry Recipes
Comments and ratings
Blueberry Clafoutis
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Essential Ingredients

Eggs: The eggs give the clafoutis flavor, color and its light, puffy texture. Use large eggs for this recipe.

Milk: You can use dairy or non-dairy milks for this dessert. I often make the dessert with coconut milk, but almond and soy are all good choices.

Cream: Dairy and non-dairy are both okay to use for this. I have had good success with Silk's Heavy Whipping Cream Alternative

All-purpose flour: Sifting the flour before measuring will give the clafoutis a light texture and remove any lumps.

Sugar: This recipe uses a minimal amount of sugar and is not very sweet, which lets the sweetness of the fruit shine through.

Blueberries: Since the recipe does not use much sugar, choose the freshest, ripest berries you can for this dessert. Be sure to remove any stems from the berries.

How to make the clafoutis

1. Generously butter a 9 to 10-inch round quiche dish or pie pan.

2. Combine the milk, cream, sugar, eggs, vanilla extract, salt, and flour in a mixing bowl and beat with an electric mixer on medium until pale and frothy, for 5 minutes.

3. Arrange the berries in the prepared dish and pour the batter over it. Shake the pan gently to release any air bubbles.

4. Bake the clafoutis until golden and puffy, about 40 minutes. Remove the dish from the oven and let it cool slightly. Dust with confectioners’ sugar and serve by scooping it out with a large spoon.

Recipe Tips

If you’re making this for a dinner you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
This clafoutis is great for dessert, and will easily impress and please your guests, but I also enjoy it for breakfast. It's eggy custard with fresh fruit is perfect in the morning, too!

Recipe FAQs

What is Clafoutis?

A clafoutis (CLA-foo-tea) is a custardy, fruit-studded French dessert that is a bit like a puffy pancake. There are many variations of the dessert, but they all involve an eggy custard that gets poured over fresh fruit and baked.

Can I use other fruit?

This dessert can be made with lots of other fruits, including apricots, cherries (which are traditional), apples, pears, raspberries, blackberries, plums, peaches, nectarines, and fresh figs. You can also add nuts, citrus zest, and spices.

More Blueberry Recipes

Try these other great-tasing blueberry recipes, including this amazing Quick Blueberry Vinaigrette from Garlic Salt and Lime and this Easy Blueberry Bread from Stetted!