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, which means this is techincally a flaugnarde, but colloquially called clafoutis in English. Making it 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 and deliciously custardy.
This is more on the rustic side, so 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, but it’s not necessary.
The edges of clafoutis tend to rise quite tall while baking, and quickly deflate once removed from the oven. Don’t be alarmed when the edges shrink down from their once beautiful puff.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Recommended Tools
- 8-inch (20 cm) round baking dish
- baking sheet
- Parchment paper
- Pastry brush
- Rubber spatula or wooden spoon
- Mixing bowl
- Whisk
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
Ingredients
- Eggs: large eggs, at room temperature if possible for best rise.
- Butter: for greasing the dish.
- Blueberries: can be fresh or frozen, wild or ordinary.
- Flour: plain white all-purpose flour.
- Sugar: plain white granulated sugar. Cane sugar can be used.
- Salt: fine sea salt or table salt.
- Milk: whole milk is best. In a pinch, use cream mixed with skim to imitate whole milk.
- Vanilla: extract, but paste or powder can be used (reduce amount by half).
Keep scrolling to see clear and detailed process shots, as well as tips and notes to help you make Blueberry Clafoutis perfectly the first time!
Method
TOP TIPS
1. Grease every part of the dish. Even the top edge, anywhere that the batter will touch. This prevents any sticking.
2. Bake on a sheet. This will catch any possible spillover during baking, but it also prevents the base of the clafoutis from overcooking before the centre is baked.
3. It will set once out of the oven. The middle should still be very slightly jiggly when it’s finished, and will set completely about 10 minutes after removing from the oven.
Recipe Notes
- You can use fresh or frozen blueberries for this recipe (we used frozen wild blueberries).
- This is best served warm to room temperature the same day after baking, but can also be reheated gently in the microwave.
- Once cool, you can store clafoutis right in the baking dish. Simply cover the dish tightly with aluminum foil and place it in the fridge. You can also spoon it into a container with an airtight lid.
How to Store Clafoutis
- To Store: blueberry clafoutis will keep, tightly covered in the fridge, for up to three days.
- To Freeze: this shouldn’t be frozen. Try to make only as much as you can eat in a day or two.
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 whole wheat pastry flour for a whole grain option.
- The sugar can be replaced with 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. See our rhubarb clafoutis, optionally made with coconut milk.
- We haven’t tested this either, but we also think you could also swap in an alternative flour blend to make gluten-free clafoutis. See gluten free dutch baby.
FAQ
A clafoutis should be made only with black cherries. In English, typically any variation of fruit filling in this flan base is referred to as clafoutis, but in French it is a flaugnarde.
Whatever you have on hand. Wild blueberries are smaller and have a more intense flavour, which is great, and larger blueberries generally contain more water.
More Blueberry Recipes
Nova Scotia Blueberry Grunt
Lemon Blueberry Crepe Cake
Blueberry Nut Butter Cookies (vegan)
Vegan Blueberry Pie
Blueberry Almond Muffins
Recipe
Blueberry Clafoutis
Description
Equipment
- 8-inch (20 cm) round baking dish
- baking sheet
- Parchment paper
- pastry brush
- Rubber spatula or wooden spoon
- Mixing bowl
- Whisk
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
Ingredients
- 1 tablespoon butter
- 1-½ cups frozen or fresh blueberries
- ½ cup flour
- ½ cup sugar
- ¼ teaspoon salt
- 1-¾ cups whole milk
- 4 large eggs
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
- Grease an 8-inch (20 cm) 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.
- Add the eggs and vanilla to the bowl. Whisk everything together to a smooth batter.
- Pour the batter over the blueberries in the prepared baking dish. Place the dish on the parchment lined baking sheet, and place the sheet in the preheated oven.
- Bake the blueberry clafoutis for 40 to 45 minutes, or 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.
Notes
- You can use fresh or frozen blueberries for this recipe (we used frozen wild blueberries).
- This is best served warm to room temperature the same day after baking, but can also be reheated gently in the microwave.
- Once cool, you can store clafoutis right in the baking dish. Simply cover the dish tightly with aluminum foil and place it in the fridge. You can also spoon it into a container with an airtight lid.
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 whole wheat pastry flour for a whole grain option.
- The sugar can be replaced with 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. See our rhubarb clafoutis, optionally made with coconut milk.
- We haven’t tested this either, but we also think you could also swap in an alternative flour like oat or buckwheat to make gluten-free clafoutis.
Sarah | Well and Full says
I’m from New England, so I’ve seen serviceberries on trees before but I never knew they were edible! But like you said, it can be very risky identifying plants out in the wild, so in the meantime I’ll be scouring the farmer’s markets for the serviceberry :)
Sofia // From the Land we Live on says
Totally edible and delicious, but yeah…be careful :) I learned a lot about wild plants by joining a few local foraging walks… check out options in your area if you’re interested. Thanks for reading, Sarah!
lynsey | lynseylovesfood says
This looks incredible and i am dying over the beauty of those pictures. so excited to get to see you in this space as well!! great work lady. xo
Sofia // From the Land we Live on says
Thanks so much, Lynsey <3
Yelda says
Oh my, this looks delicious.
I guess I never will find out, how serviceberries taste here in Germany.
With cherry season I still will make this recipe. Thank you, it looks amazing! =)
Yelda
Sofia // From the Land we Live on says
Cherries will be perfect! :)
Brooke Lauren Catterall says
Hi! This dessert looks fabulous and I’d like to prepare for a girls weekend. However, I’m wondering if I can prepare the tart in individual tart pans? If so, could you tell me what the cook time would be? Thanks!!
Kelly Neil says
Hi Brooke! We haven’t tested this but it will totally work. What I’d recommend doing is baking them for 15 minutes, then check them every few minutes until they’re set. It could be up to 25 minutes depending on the size of dish/ramekin you use! The clafoutis is done when you lightly shake the dish and the middle is wobbly but not wet. Would love to know how you make out with this! :)