Easy Blueberry Clafoutis

Hands down one of the easiest desserts to prepare, this delicious Blueberry Clafoutis recipe will show you how to make a basic clafoutis.  From this point on, the possibilities are endless.  Enjoy!

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 clafoutis recipe a try. 🙂

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Ingredients

• Sugar – granulated, white sugar is excellent for this blueberry clafoutis recipe.

• Butter – salted or unsalted would be fine since you would only use it to grease your pie dish.

• Flour – all-purpose flour is all you need to make blueberry clafoutis.

• Milk – I strongly suggest using full-cream milk.

• Eggs – medium-sized eggs (63 to 73 grams each or 2.2 to 2.5 ounces each) at room temperature.

• Vanilla extract – just use your favorite brand.

• Blueberries – you can use fresh or frozen blueberries; both will work excellently for this clafoutis recipe.

Preparation

Start preparing your berry clafoutis by preheating your oven to 180°C (350°F).

Grease your pie dish with softened butter and set aside.

Combine the eggs, flour, sugar, vanilla extract, and milk in a blender.

Blend until everything has been mixed evenly.

Pour the batter into the greased pie dish.

Add the blueberries into the batter, distributing them evenly.

Place the dish carefully in the oven for forty-five to fifty minutes or until the top turns golden.

Serve blueberry clafoutis with some sprinkled powdered sugar, if desired.

Helpful tips

• 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. 

Recipe variation

• Other fruits.  You can replace blueberries with other kinds of fruit in this clafoutis recipe.

The best variation that I usually do is cherries, blackberries, or plums, and you can also mix different types of berries in one clafoutis.

Feel free to experiment — but the basic batter for a clafoutis would always be the same.

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.

How long can I keep it at 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 your blueberry clafoutis properly with plastic before placing it in the fridge.

Can I freeze a berry clafoutis?

Absolutely.

But you have to let it cool down first, though.  Then wrap it tightly before storing it in the freezer.

How do I reheat it?

When it’s time to reheat, 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 cannot believe it’s that easy?  Give this blueberry clafoutis recipe a try then and see for yourself! 🙂

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