Blueberry Clafoutis
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Spring and early summer means it’s time to harvest blueberries. And when I get fresh berries, I love to bake up a batch of clafoutis! Clafoutis is a baked French dessert with fruit. It has a flan-like batter that’s thick and slightly sweet. Traditional clafoutis is made with black cherries, but I think any berry is mighty tasty. I’ve tried this recipe with strawberries and it’s so good! So feel free to substitute any fruit you desire. I won’t bore you with any more stories, let’s just get cooking.
Blueberry Clafoutis Recipe
Ingredients
1 1/4 cups milk (whole or 2%)
2/3 cups sugar (divided, to taste *see note)
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1 cup flour
2 cups blueberries (or berry of choice)
Optional: Powdered Sugar to garnish
Steps:
Preheat oven to 350 degrees
Collect bakeware dishes. (I enjoy using these mini Le Creusets.)
Lightly butter each dish, coating all interior edges well
Pour sugar in each dish and rotate dish so sugar coats the inside, dump remaining sugar back into separate bowl to use later
In a blender or food processor, add milk, 1/3rd cup (or remaining) sugar, eggs, vanilla, salt and flour. Blend on high until frothy, about 1 minute.
*Adjust sugar to your taste, I enjoy my clafoutis less sweet as I like to eat it in the mornings for breakfast. If using for desser I recommend using the full 2/3rds cup (minus what was used to coat the bakeware).
Place an even layer of blueberries at the bottom of each dish, not filling more than 1/2 the dish.
Pour batter evenly into each dish, leaving some head space at the top as the batter will puff up in the oven.
Place small dishes on a sheet tray and bake uncovered in the oven for 50 minutes, or until toothpick comes out clean.
Allow the clafoutis to cool slightly and serve warm.
Step 5: In a blender, add milk, 1/3rd cup (or remaining) sugar, eggs, vanilla, salt and flour. Blend on high until frothy, about 1 minute.
Step 6: Place an even layer of blueberries at the bottom of each dish, not filling more than 1/2 the dish.
Step 7: Pour batter evenly into each dish, leaving some head space at the top as the batter will puff up in the oven.
What I love about this recipe is that you can customize it without compromising flavor. I enjoy it with slightly less sugar, so I only use the first 1/3rd cup if I’m making it for breakfasts. I use the full 2/3rds cup and sprinkle with powdered sugar if I’m serving these for dessert. The clafoutis is best served warm, but not hot. So be sure to let it cool slightly before serving. This batch I prepped for breakfasts for my week. When I go to eat them, I simply warm them in the microwave for 30 seconds and then enjoy one with my coffee.
Blueberry Clafoutis fresh from the oven.
We hope you enjoyed this blueberry clafoutis recipe. I’d love to hear what variations you try in your own kitchen.
Happy cooking,
Beth & Lucas
