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Blueberry Clafoutis is my answer to the question, “What’s a dessert that looks fancy but doesn’t take all day to make?” This classic French dish comes together in minutes – just pour a simple batter over fresh blueberries and bake. A warm slice, dusted with powdered sugar, strikes the perfect balance between effortless and elegant.
Though black cherries are the traditional fruit for clafoutis, where it originated in the Limousin region of France, you can use just about any fresh summer fruit or berry. Though I often use stone fruits (like my Peach Clafoutis), fresh, juicy blueberries are what I turn to for an even easier option. Just a quick rinse and they’re ready to use. And it’s not just easy preparation that makes them a great choice, but their sweet, tangy flavor and pop of deep blue color.
Table of Contents
Blueberry Clafoutis Ingredients
- Butter: I use this to grease the baking dish. A light coating ensures easy serving.
- Milk: Whole milk is ideal for its richness, but 2% works in a pinch.
- Sugar: Regular granulated sugar is perfect here. Superfine dissolves more quickly if you have it on hand.
- Eggs: I use large eggs. They provide structure and richness to the batter.
- Vanilla: Pure vanilla extract adds depth of flavor. A good quality one makes a difference.
- Kosher Salt: If using fine salt, use about half as much.
- Flour: All-purpose flour works best (I recommend weighing it). No need for anything fancy here.
- Blueberries: Fresh are wonderful when in season, but frozen work well too. No need to thaw if using frozen.
- Powdered Sugar: For dusting before serving. It adds a touch of sweetness and a beautiful finish.
Top Tip
Because clafoutis should be served warm, pop it in to the oven as you’re serving dinner. You’ll have the benefit of a tantalizing aroma during and after you’ve finished dinner and it should be just the right temperature when you’re ready to serve dessert.
Recipe Options
- Citrus twist: Add a teaspoon of lemon or orange zest to the batter for a bright, complementary flavor.
- Multi-Fruit: Try a mix of blueberries and another fresh fruit like sliced peaches, blackberries or cherries.
- Spice it up: A pinch of cinnamon or cardamom in the batter can add warmth and depth.
- Perfect finishes: Serve with a splash of heavy cream, lightly sweetened whipped cream or vanilla ice cream.
More Easy Must-Try Desserts
- Peach Clafoutis
- Chouquettes (French pastry sugar puffs)
- Raspberry Tart
- Chocolate Panna Cotta
- Crepe Cake
- Strawberry Crepes
- Italian Wedding Cookies
How to Make Blueberry Clafoutis
In a blender, combine milk, ⅓ cup of the sugar, eggs, vanilla, salt and flour and blend until smooth. Pour ¼-inch layer into a buttered baking dish and place in an oven preheated to 350˚F for 5 minutes.
Spread blueberries evenly over set batter and sprinkle with remaining sugar. Pour over remaining batter and bake in the center of the oven until puffed and golden brown, 50-55 minutes. Remove from oven and let cool slightly. Serve warm, sprinkled with powdered sugar.
Blueberry Clafoutis
Ingredients
- butter for baking dish
- 1 1/4 cups whole milk
- 1/2 cup granulated sugar divided
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour 136g
- 3 cups blueberries fresh or frozen (if frozen, do not thaw before adding)
- powdered sugar for sprinkling at the end
Instructions
- Preheat oven to 350˚F.
- Butter a medium baking dish, ~2-quart and at least 1 1/2-inches deep. (see recipe note #1)
- Combine milk, 1/3 cup of the sugar, eggs, vanilla, salt and flour in a blender pitcher; blend until smooth and foamy, about 1 minute. Pour 1/4-inch layer in to prepared baking dish and place in oven for 5 minutes, or until batter has set. Remove from oven.
- Add blueberries in an even layer over set batter and sprinkle on remaining sugar (~2 tablespoons); pour remaining batter over evenly. Bake in the center of the oven for 50-55 minutes, until the clafoutis is puffed and golden brown and a sharp knife or cake tester inserted into the center comes out clean. Remove from oven and let cool slightly.
- Just before serving, spoon powdered sugar into a fine sieve or shaker and sprinkle over the clafoutis. Serve warm.
Notes
- 11×7 inch or 8×8 inch baking dishes work well
- Feel free to swap in another fresh, summer berry. Choose what looks best at the market!
- If you like, serve with a splash of cold, heavy cream, whipped cream or a scoop of ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why didn’t my batter become runny and foamy I added all the ingredients in at once in my blender and it turned into a sticky doughy battery almost like Focaccia and when I put it in the oven and took it out it became super rubbery 😭.
Oh no, Lexy! It sounds like you ended up with too much flour in your batter – did you weigh or scoop it? It should be like a thick pancake batter. I’d love to help you figure out what went wrong as the proportions of this have literally been used thousands of times – it’s a riff on Julia Child’s classic recipe.
This looks so good, and I think it doubles as dessert and breakfast! 🙂 ~Valentina
haha…love the way you think, Valentina!
What a great way to use plump, fresh blueberries! We’re almost to blueberry pickin’ season, and this sounds like a delicious recipe – putting it on the list to make here soon!
I love to hear that, David!
I adore fruity clafoutis! Yours turned out simply perfect, Marissa.
Thank you, Angie!