Hands down one of the easiest desserts to prepare, this delicious Blueberry Clafoutis will show you how to make a basic clafoutis. From this point on, the possibilities are endless. Enjoy!
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Clafoutis is a classic French dessert made of a pancake-like batter and some fresh fruit.
Here in Stockholm, I make it all year-round; I just vary the fruit that I use.
I generally serve it warm – topped with ice cream during warmer months, and whipped cream for the rest of the seasons.
So, there really is no excuse not to give this easy blueberry clafoutis recipe a try. 🙂
- Butter – unsalted butter.
- Milk – regular full-cream milk.
- Eggs – at room temperature.
- Vanilla extract
- Blueberries – fresh or frozen blueberries, whatever you have on hand, will turn out excellent for this berry clafoutis recipe.
You can replace blueberries with other kinds of fruit as well.
The best variation that I usually do is cherries, blackberries, or plums. You can also mix all types of berries, but I always use only one kind of fruit.
Feel free to experiment — but the base mixture for a basic clafoutis recipe would always be the same.
Start by preheating your oven to 180°C (350°F) and greasing your pie dish with the softened butter. Set aside.
Combine the eggs, flour, sugar, vanilla extract, and milk in a blender pitcher (photo 1).
Blend until everything has been mixed evenly (photo 2).
Pour the mixture into the greased pan (photo 3).
Add the blueberries into the mixture, distributing them evenly (photo 4).
Place the dish carefully in the oven for forty-five to fifty minutes or until the top turned golden.
Serve blueberry clafoutis with some sprinkled powdered sugar, if desired.
- If you don’t have a stand blender, a hand mixer or a whisk is also good. The important thing is to make sure everything is incorporated evenly.
- Try to stick to a ceramic pan or a cast-iron – something thick and heavy to retain the heat better.
- You can use almond extract instead of vanilla extract; or (this is not traditional), some liquor would also work fine. I generally use Amaretto for all other kinds of fruit and Kirsch for pitted cherries.
- WHAT IS THE RIGHT TEXTURE OF A CLAFOUTIS?
If you think it feels a little rubbery, that is just fine. That is the normal consistency because it is made of sturdy (hardened) custard.
- CAN I FREEZE THIS?
Absolutely, let it cool down first, though. Then wrap it tightly before storing it in the freezer.
- HOW LONG CAN I KEEP IT IN ROOM TEMPERATURE?
Since it is made of custard, it’s safer to store it in the refrigerator as soon as it cools down.
Same as when you store it in the freezer, wrap it properly with plastic before placing it in the fridge.
- HOW DO I REHEAT THIS?
When it’s time to reheat it, you can either do it in a microwave or back in the oven (the same temperature you initially bake it) for at least ten minutes.
Don’t forget to cover it with foil before sticking it into the oven.
STILL LOOKING FOR ANOTHER BLUEBERRY DESSERT RECIPE? THEN Swedish Blueberry Soup (Blåbärssoppa) is the answer for you!
IF YOU WANT MORE FRENCH RECIPES, THEN CHECK OUT MY OTHER POSTS:
- French Orange and Almond Flourless Cake
- Quick & Easy Yogurt Cake
- French Cauliflower Soup
- French Lemon Poppy Seed Cake
OR IF YOU WANT MORE DESSERT IDEAS, THEN HEAD STRAIGHT TO MY DESSERT COLLECTION!
Easy Blueberry Clafoutis Recipe
- 2 tsp butter, unsalted and softened
- 4 large eggs, room temperature
- 1 & 1/4 cups milk
- 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 2 cups blueberries
- powdered sugar, for dusting (optional)
- Preheat your oven to 180 °C (350°F).
- Grease your pie dish generously with butter and set aside. (This recipe needs a pie dish that accommodates at least 1 quart of batter.)
Making the Batter:
- Using a blender, combine eggs, flour, sugar, vanilla extract, and milk. Mix until you get a smooth, combined batter.
- Pour the batter into your greased dish.
- Add the blueberries, placing them evenly into the batter.
Baking the Clafoutis:
- Place the dish in the middle of the oven.
- Bake your blueberry clafoutis for 45 to 50 minutes or until the top has turned golden. You can also check by inserting a toothpick to see if its already cooked inside.
Serving your Berry Clafoutis:
- Take the dish out of the oven and let cool down for about 5 minutes.
- Sprinkle with powdered sugar, if preferred.
- Slice and serve with ice cream or whipped cream on top.
- Cook’s Tip #1: You can also use pitted cherries, blackberries, plums – or you can try using any of your favorite fresh fruits. This basic clafoutis recipe always delivers.
- Cook’s Tip #2: Either a hand mixer or a whisk is a good alternative if you don’t have a stand blender. You just need to make sure that you mix everything evenly.
- Cook’s Tip#3: Use a heavy and thick pan, like cast-iron or ceramic dish, to keep the heat well.
- Variation #1: Almond extract works as a great alternative to vanilla extract. Feel free to use liquor as well if you’re up for it.