Blueberry Clafoutis (Simple French Custard Dessert)

Blueberry clafoutis is a rustic French dessert that’s so easy to make! Baked in the oven, serve it warm or cold, for dessert or breakfast.

If you love custard and you’ve never had clafoutis before you are in for a treat! Clafoutis is a French dessert traditionally made with cherries. Making French clafoutis is super simple — as easy as making pancakes! The custard is mixed together in one bowl, and then baked in a buttered dish with fruit. Clafoutis can be served warm or cold, as a dessert sprinkled with powdered sugar, or even for breakfast (it’s terrific with a dollop of yogurt).

We’ve gone the less conventional route here by making blueberry clafoutis. It’s a great way to highlight fresh or frozen blueberries. The edges and bottom of the clafoutis cook to a crepe-like texture while the inside stays creamy, custardy, and a bit eggy.

Blueberry clafoutis is a basic and rustic dish. For this reason, please note the top may (probably will) crack. This is typical! You can place the baking dish in a water bath in the oven to help prevent this, however, we don’t mind the homey look of it.

Also, the edges of clafoutis tend to rise quite tall while baking, yet quickly deflate once removed from the oven. Don’t be alarmed when the edges of the clafoutis shrink down from their once beautiful puff.

Jump to:

• Ingredients
• Method
• Tips & Notes
• Substitutions
• Recipe

Ingredients

Method

Preheat the oven and line a baking sheet with parchment paper. 

Grease an 8-inch round baking dish with the butter. Add the blueberries to the greased dish and spread them into an even layer. Set aside.

In a large bowl, whisk together the flour, sugar, and salt until well combined.

Add the milk and continue to whisk until the flour is absorbed into the milk.

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Add the eggs and vanilla to the bowl.

Whisk everything together to a smooth batter.

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Pour the batter over the blueberries in the prepared baking dish.

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Place the dish on the parchment lined baking sheet, and place the sheet in the preheated oven. Bake the blueberry clafoutis until the edges are puffed and golden, and the middle is set. 

Transfer the clafoutis to a wire rack. The top will probably be cracked, and the edges will deflate as it sits — this is typical! Cool the clafoutis for 15 minutes before serving with a dusting of powdered sugar.

Tips & Notes

You can use fresh or frozen blueberries for this recipe (we used frozen wild blueberries).

Clafoutis is best served warm to room temperature the same day after baking, however, it can also be reheated gently in the microwave.

Once cool, you can store clafoutis right in the baking dish if you want. Simply cover the dish tightly with aluminium foil and place it in the fridge. You can also spoon it into a container with an airtight lid.

Blueberry clafoutis will keep, tightly covered in the fridge, for up to three days.

We have not tried freezing clafoutis and cannot comment on that.

Substitutions

Clafoutis is wonderful with many different fruits! Try this recipe with an equal amount of raspberries or thinly sliced fresh peaches (or both together).

Use light spelt or whole wheat flour for a whole grain option.

The sugar can be replaced with organic cane sugar if you prefer.

Though we haven’t tested it, we think you could substitute the butter and milk with dairy-free alternatives to make dairy-free clafoutis without issue.

We haven’t tested this either, but we also think you could also swap in an alternative flour like almond or buckwheat to make gluten-free clafoutis.

More Blueberry Recipes

Nova Scotia Blueberry Grunt
Lemon Blueberry Crepe Cake
Blueberry Nut Butter Cookies (vegan)
Vegan Blueberry Pie
Blueberry Almond Muffins

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.