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Blueberry Clafoutis is a classic French dessert that’s made in minutes with a simple batter poured over fresh fruit and baked then served warm with a dusting of powdered sugar. With its tender texture and lightly sweet, fruit forward flavor, it’s an ideal summer treat.

Blueberry Clafoutis in a white baking dish ready to serve.

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.

Blueberry Clafoutis Ingredients

Blueberry Clafoutis Ingredients on a white marble board.
  • Butter: for greasing baking dish
  • Milk: ideally whole milk
  • Sugar: regular or superfine granulated sugar
  • Eggs: large or extra large
  • Vanilla: real vanilla extract
  • Kosher Salt
  • Flour: white all-purpose flour
  • Blueberries: fresh or frozen
  • Powdered Sugar: for serving

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

  • Use fresh blueberries or frozen blueberries (no need to thaw and measure while frozen).
  • Try a mix of blueberries and another fresh fruit like sliced peaches, blackberries or cherries.
  • Serve with a splash of heavy cream, lightly sweetened whipped cream or vanilla ice cream.

More Easy Must-Try Desserts

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

5 from 1 vote
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Course: Dessert
Cuisine: French
Calories: 192
Servings: 8 people
Adapted from Mastering the Art of French Cooking by Julia Child.


  • 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


  • 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.


  1. 11×7 inch or 8×8 inch baking dishes work well
  2. Feel free to swap in another fresh, summer berry. Choose what looks best at the market!
  3. If you like, serve with a splash of cold, heavy cream, whipped cream or a scoop of ice cream.


Calories: 192kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 117mg | Potassium: 138mg | Fiber: 2g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Lexy Gomez says:

    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 😭.

    1. Marissa Stevens says:

      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.

  2. Valentina says:

    This looks so good, and I think it doubles as dessert and breakfast! 🙂 ~Valentina

    1. Marissa Stevens says:

      haha…love the way you think, Valentina!

  3. David @ Spiced says:

    5 stars
    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!

    1. Marissa Stevens says:

      I love to hear that, David!

  4. angiesrecipes says:

    I adore fruity clafoutis! Yours turned out simply perfect, Marissa.

    1. Marissa Stevens says:

      Thank you, Angie!