This rustic, French-inspired Blueberry Clafoutis recipe (pronounced CLA-f00-tea) is so simple to make yet so amazing to eat. The recipe has dairy on non-dairy options, so everyone can enjoy it. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, peaches, or fresh figs.
Servings: 6 servings
- 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
Preheat the oven to 375°F. Butter a shallow baking dish (such as a 10-inch quiche mold or pie plate).
Combine the milk, cream, sugar, eggs, vanilla extract, salt, and flour in a medium bowl and beat with an electric mixer on medium until pale and frothy, about 5 minutes.
Scatter the berries in the prepared pan. Pour the batter over the fruit.
Bake the clafoutis until it's puffed and brown and a knife inserted in the center comes out clean, about 40 minutes. Let cool slightly or to room temperature, as you like, and dust with confectioners’ sugar before serving.
• 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!
Serving: 6g | Calories: 146kcal | Carbohydrates: 28.6g | Protein: 6.5g | Fat: 4.5g | Cholesterol: 99.5mg | Sodium: 55mg | Sugar: 25.8g