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.
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.
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Blueberry Clafoutis Ingredients
- 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
- Peach Clafoutis
- Chouquettes (French pastry sugar puffs)
- Chocolate Panna Cotta
- Crepe Cake
- Italian Wedding Cookies
- Affogato
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 ¼ cups whole milk
- ½ cup granulated sugar divided
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ 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 ½-inches deep. (see recipe note #1)
- Combine milk, ⅓ cup of the sugar, eggs, vanilla, salt and flour in a blender pitcher; blend until smooth and foamy, about 1 minute. Pour ¼-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
- 11x7 inch or 8x8 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.
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!