This blueberry clafoutis is a light yet indulgent dessert that beautifully balances sweet, juicy berries with a smooth, custard-like base.
Packed with antioxidants from blueberries, a touch of protein from eggs, and calcium from milk, it’s a treat that feels both comforting and nourishing.
With minimal prep time and simple ingredients, this recipe is an easy, elegant option for weeknight desserts or weekend gatherings.
Easy Blueberry Clafoutis
Equipment
- (1) 9-inch round baking dish, pie pan, or cast-iron skillet
- 1 Medium mixing bowl
- (1) Small paring knife
- 1 whisk or fork
- (1) Blender or hand blender
Ingredients
- 1 tablespoon unsalted butter melted (plus extra for greasing)
- 1 pint fresh blueberries
- ⅓ cup + 1 tablespoon granulated sugar divided
- 1 lemon zested
- ½ vanilla bean or substitute 1 teaspoon vanilla extract
- 3 large eggs
- ⅛ teaspoon kosher salt
- ¼ teaspoon almond extract
- ⅔ cup all-purpose flour
- ½ cup heavy cream
- ¾ cup whole milk
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Baking Dish: Begin by preheating your oven to 350°F (175°C), making sure the rack is placed in the center position for even heat circulation. Select a 9-inch round baking dish, pie plate, or a well-seasoned cast-iron skillet. Lightly grease the entire inside of the pan with a thin layer of butter, ensuring you cover the bottom and sides. This prevents sticking and helps achieve a golden edge on the clafoutis.
- Sweeten and Flavor the Blueberries: Place the fresh blueberries in a medium-sized bowl. Sprinkle 1 tablespoon of sugar over them and add the zest of one fresh lemon. Toss the berries gently until evenly coated. This step not only sweetens the fruit but also enhances its flavor, ensuring every bite has a bright, citrusy lift. Set the bowl aside to allow the berries to macerate slightly while you prepare the batter.
- Extract the Vanilla Flavor: If using a vanilla bean, carefully slice it lengthwise with a small paring knife. With the blade held perpendicular to the pod, scrape out the tiny seeds from inside. These seeds will add an authentic, aromatic vanilla flavor to the batter. If a vanilla bean is unavailable, you can substitute with 1 teaspoon of high-quality vanilla extract, stirred in later with the wet ingredients.
- Combine the Base Ingredients: In a large mixing bowl or blender cup, add the scraped vanilla seeds (or extract) along with the remaining ⅓ cup of granulated sugar. Crack in 3 large eggs, then pour in 1 tablespoon of melted butter. Add ⅛ teaspoon of kosher salt, ¼ teaspoon of almond extract, and ⅔ cup of all-purpose flour. Using a whisk or fork, beat the mixture until it is thick and somewhat lumpy. At this stage, don’t worry about small clumps—these will smooth out once the liquids are incorporated.
- Create a Smooth, Frothy Batter: Slowly add ½ cup heavy cream and ¾ cup whole milk to the mixture. Switch to a hand blender or transfer the ingredients into a standard blender. Blend until the batter becomes silky, frothy, and completely smooth, with no lumps of flour remaining. This aeration step is crucial—it helps the clafoutis rise gently in the oven and ensures a light, custardy texture.
- Arrange the Blueberries in the Pan: Return to your greased baking dish. Spread the lemon-scented blueberries evenly across the bottom so they form a single layer. Distribute them as evenly as possible to avoid clumping, which ensures that each slice of clafoutis will have a balanced amount of fruit.
- Pour the Batter Over the Fruit: Carefully pour the prepared batter over the blueberries, making sure to distribute it evenly so the fruit remains mostly submerged. Pouring slowly helps keep the berries from floating entirely to the top, giving the finished dessert a more even distribution of custard and fruit.
- Bake the Clafoutis Until Just Set: Transfer the pan to the preheated oven. Bake for 30 to 35 minutes, keeping a close watch after the 25-minute mark. The clafoutis is ready when the edges turn golden-brown, the center is puffed but still slightly wobbly, and a toothpick inserted in the middle comes out clean. Be cautious not to overbake, as this can lead to a rubbery texture instead of a creamy one.
- Cool Slightly Before Serving: Once baked, remove the dish from the oven and allow it to cool for 10 to 15 minutes on a wire rack.During this resting period, the clafoutis will settle slightly, and the custard will firm up just enough to slice while still staying tender.
- Finish and Enjoy: Before serving, dust the top generously with powdered sugar for a classic French presentation. Slice into wedges and serve warm. The clafoutis pairs beautifully with a spoonful of lightly whipped cream or a drizzle of vanilla sauce, though it is equally delightful on its own.
Notes
- For best flavor, use fresh, plump blueberries, but frozen berries can work if thawed and drained.
- A glass, ceramic, or cast-iron pan is best—metal pans may react with the fruit and cause an unpleasant aftertaste.
- The clafoutis should have a custard-like texture—avoid overbaking, as it may turn rubbery.
- Dust with powdered sugar right before serving for the best presentation.
- This dessert is best enjoyed warm but also tastes lovely chilled.
Chef’s Secrets for Perfect Texture
Clafoutis is all about striking the right balance between a creamy custard and a light, airy batter.
The secret lies in whisking thoroughly, then blending the mixture until it’s smooth and slightly frothy—this creates tiny air bubbles that help the dessert rise while keeping the interior silky.
Another tip is to resist the urge to overbake; pull it from the oven while the center still has a slight jiggle.
This ensures the custard sets beautifully once cooled without becoming dense or rubbery.
Serving Suggestions and Pairing Ideas
This blueberry clafoutis is delightful on its own, but a dusting of powdered sugar just before serving gives it an elegant, bakery-style touch.
For a richer experience, pair each slice with lightly sweetened whipped cream, a scoop of vanilla ice cream, or a drizzle of fresh cream.
If you’d like a contrasting flavor, serve it with a spoonful of lemon curd or a side of Greek yogurt.
It makes a perfect finish to a summer meal but also works as a brunch centerpiece alongside coffee or tea.
Storage Tips and Reheating Guide
Leftover clafoutis should be cooled completely before covering tightly with plastic wrap or transferring to an airtight container.
It keeps well in the refrigerator for 3 to 4 days.
For reheating, place a slice on a microwave-safe plate and warm in 20–30 second intervals, checking frequently to avoid overheating, as it can dry out quickly.
You can also enjoy it chilled straight from the fridge, where the custard takes on a firmer, refreshing texture.
Frequently Asked Questions
1. Can I make this with frozen blueberries?
Yes, frozen blueberries work well, but they should be thawed and drained thoroughly to prevent excess liquid from watering down the custard.
2. What other fruits can I use instead of blueberries?
Clafoutis is very versatile! Cherries, raspberries, blackberries, sliced plums, or even pears make wonderful alternatives. Choose fruits that are naturally juicy but not overly watery.
3. How do I know when it’s baked perfectly?
The edges should be golden and set, while the center should still have a slight wobble. If you insert a toothpick, it should come out clean, but the custard should not be dry.
4. Can I make clafoutis ahead of time?
Yes, you can bake it a few hours ahead and let it rest at room temperature. For longer storage, refrigerate it, then reheat individual slices before serving.
5. Is clafoutis supposed to be fluffy or dense?
Clafoutis is not a cake—it’s meant to have a custardy, flan-like texture that’s creamy inside with a lightly puffed surface. It will deflate slightly as it cools, which is completely normal.
