Blueberry Clafoutis Recipe ('Impossibly' Easy!)

Overhead view of a blueberry clafoutis in a round white dish with a slice cut out of it and a cake slice.

5 from 1 vote

Blueberry Clafoutis Recipe ('Impossibly' Easy!)

I call this blueberry clafoutis impossibly easy: just whisk together a quick batter, pour it over the fruit, and bake. The result is a delicious creamy custard pie studded with juicy blueberries. I use blueberries because they’re available year-round (fresh or frozen), but you can easily swap in other fruits.

Prep Time10

Cook Time40

Total Time50

Course: easy dessert

Cuisine: French

Servings:

Author: Helen Schofield

Equipment

Ingredients

1½ cups blueberries fresh or frozen (if frozen, defrost, let drain, and blot with kitchen paper)
½ cup all-purpose flour
2 tablespoons butter melted in the microwave or a small saucepan (plus a little extra for greasing the pan)
1¼ cups milk (whole milk is best, but any kind will work)
½ cup sugar
3 large eggs
1 tablespoon vanilla essence
1 lemon (zest only) This is optional but highly recommended

cups/ounces - grams/ml

Instructions

Pre-heat the oven to 350F/175C (conventional oven) / 320F/160C (fan/convection oven). Grease a 9 inch round baking dish with butter.
Scatter the blueberries all over the base of the baking dish.
1½ cups blueberries
Add all of the batter ingredients to the bowl of a blender or food processor. Pulse for around 30 seconds until smooth. Alternatively, use a large whisk to blend the eggs into the flour in a large bowl, then slowly whisk in the milk and other ingredients.
½ cup all-purpose flour, 2 tablespoons butter, 1¼ cups milk, ½ cup sugar, 3 large eggs, 1 tablespoon vanilla essence, 1 lemon
Pour the batter over the blueberries in the dish. Then bake for 30 to 40 minutes, or until the center is 'just' set (it may still be a little jiggly - that's OK).
Let cool for around 15 minutes, then serve while still warm.

Notes

Loosely based on Julia Child's recipe for clafoutis in Mastering the Art of French Cooking.

Making ahead: You can whisk the batter together a few hours ahead and keep it covered in the fridge until ready to bake. A high-speed blender such as a Vitamix is ideal for this as you can simply detach the cup and keep it in the fridge until ready to pour the batter into the dish. Just remember to shake it well again before using.

Serving: Although a clafoutis is usually served while still warm, it's also good served at room temperature, or even chilled straight out of the fridge.

Alternatives: You can make this with virtually any other kind of fruit - whatever is in season. Simply use 1.5 to 2 cups of fruit. You can add berries whole, but I suggest thinly slicing or cubing other fruits such as peaches or pears.

Nutrition