Yummy Blueberry Clafoutis
So easy — simply dump the blueberries in the pan, cover in vanilla custard or flan batter then bake! This French berry dessert – Blueberry Clafoutis is the perfect vehicle for your favorite summer fruit!
Last Saturday the ladies at our church met up to celebrate the birthday of one of our friends. It was a big milestone in her life and we all wanted it to be special. Our hostess organized not just an ordinary party but one which involved cooking demonstration – the food prepared during the demo was what we actually ate.
I was assigned to make dessert and guess what I made? My favorite French dessert – Clafoutis.
I made my Strawberry Pecan Clafoutis for the actual demo but prior to that, I made this blueberry version as I haven’t done one with blueberries yet and wanted to try how it would work.
I am glad both turned out well. I can’t even choose which one I prefer as they are both yummy!
I guess, that’s the main reason I love this dessert – you can use your favorite fruits or whatever may be in season and it’s sure to be delicious! After all you can’t go wrong with custard and fruit combo, right? The classic French version of course would be dark cherries and I cannot forget the delicious cherry clafoutis we had in Paris a few years ago.
It was baked completely with stems and pits! Yes, it took a bit of effort to spit the cherry pits but the taste was fabulous. I guess that’s why they don’t remove the pits – as these add a lot of flavors. I know as I have tried both pitted and unpitted cherries in a clafoutis.
At any rate, if you don’t fancy that, then certainly make the clafoutis with blueberries as you surely won’t be disappointed!
Ingredients for Yummy Blueberry Clafoutis
So easy — simply dump the blueberries in the pan, cover in vanilla custard or flan batter then bake! This French berry dessert – Clafoutis is the perfect vehicle for your favorite summer fruit!
- Blueberries (or your favorite berry)
- all purpose or plain Flour
- sugar
- salt
- sggs
- half and half or whole milk (either is fine)
- vanilla extract
It’s simply a matter of mixing the ingredients for the batter and dumping it all over the blueberries then bake! How easy is that? Enjoy!
LOVE BLUEBERRIES?
Here are other yummy BLUEBERRY RECIPES to try!
Simply click on the title under the image to get the recipe.
YUMMY BLUEBERRY CHEESECAKE
Delicious and creamy blueberry cheesecake with a luscious sweet-tangy sauce that brings this dessert over the top. Fresh or frozen blueberries can be used so it’s an all-season dessert.
OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE
Juicy berries, crunchy walnuts plus yummy cream cheese and warmed up maple syrup make this Overnight Blueberry French Toast Casserole a fantastic breakfast or brunch dish for Thanksgiving, Christmas, and any day of the year. Can easily be doubled to accommodate a crowd!
YUMMY BLUEBERRY MUFFINS
Fluffy, moist and deliciously good, these blueberry muffins are loaded with juicy blueberries in every bite!
BLUEBERRY PECAN COFFEE CAKE
With juicy blueberries for extra sweetness and pecans for added crunch and flavor, this Blueberry Pecan Coffee Cake is our ultimate breakfast and coffee cake!
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
Yummy Blueberry Clafoutis
Ingredients
- 2½-3 cups blueberries
- ½ cup all-purpose Flour
- 1 cup sugar
- ¼ tsp salt
- 4 large eggs
- 1½ cups half and half or whole milk
- 1½ tsp vanilla extract
Instructions
- Generously butter a 9x 9 square baking dish or 10-inch pie plate. Use a lovely pie or baking dish as this will serve as your serving plate, too. Place the blueberries at the bottom of the dish.
- Combine the flour, sugar, and salt in a bowl. Lightly beat the eggs in a separate bowl. Add the milk and vanilla extract to the beaten eggs and whisk to blend. Pour the milk mixture into the flour mixture at once and quickly stir to avoid lumps. Pour the custard batter over the blueberries.
- Allow the batter to rest for about 15-20 minutes. In the meantime, preheat your oven to 350 F. Bake for about 45-50 minutes or until the batter has puffed up and the middle part springs back when lightly pressed. Oven heating and temperatures vary so adjust timing accordingly. Mine is firm and perfect at 45 minutes. I suggest serving it warm with a dollop of whipped cream or even some vanilla ice cream! Enjoy!
Nutrition
Last updated on May 30th, 2024 at 09:32 pm
This yummy blueberry clafoutis dessert was fabulous! It was quick and easy to assemble and bake. The flavors whispered of beautiful summer days waiting to be enjoyed.
Such an awesome clafoutis! Such a great way to use seasonal blueberries.
Made this clafoutis with some frozen blueberries we had from our summer berry picking haul and it turned out delicious!
This was my first time making clafoutis and it was so good. I can’t wait to make it again.
You don’t specify the amount of half and half or milk, you just say 1 1/2 do you mean cups?
Yes, that’s cups Yvone. Thanks for asking and hope you enjoy this!
It’s not meant to be hard but that shouldn’t go mushy either (as you could see in the photos – it holds its shape). It probably means it hasn’t been baked long enough. Since oven temps and heating vary, a little tweaking on the length of time should do it. I never had any problems with the length of time in this recipe and others never had this issue – so I think it’s just the length of time – perhaps just cook it a bit more until it’s firmer. Also, allow it to chill slightly and not serve right away. While it may be served warm, if desired – if you wish it to be firmer – then make sure to chill it first and allow the custard to set up more. Hope that helps and thank you for stopping by.
Could you use fresh peaches?
Yes, certainly. That should work too and strawberries and cherries work great, too!
Can you put this together ahead of time and cook it later? I want to take to a dinner with friends but I want to be able to cook it there instead of beforehand.
The custard is quite liquidy and not thick so it may be tricky to travel with it. But because it’s so easy to prep – just bring all the ingredients and make it at your friend’s house. Best that way IMHO. Enjoy!
making this Thursday for company. Do not have blueberries but I have plenty of raspberries. Going to be delicious I know.
Hope you enjoy this! You can also use strawberries and they work quite well, too. Do let us know how it goes. Thank you!!!
PERFECT Dessert!
Yay! So glad you liked it! Thanks for letting us know.
This is a perfect dessert for any time of the year. It’s easy to make, lovely to serve, delicious to eat!
You can tweak the recipe to work with any fruit of choice: cherries, raspberries, peaches, plums, apples, etc.
You can also use any sort of milk you prefer: cow’s milk, almond milk, coconut milk, oat milk, condensed milk, etc.
It’s nice to serve with sliced nuts on top, or a generous sprinkling of powered sugar.
Add a little whipped cream or vanilla ice cream to jazz it up.
So true! Glad you like this! Thank you!
Tried all your clafoutis and they are the best. Thank you for all your recipes.
We love clafoutis, too! So glad you liked them all!
One of my besy go-to recipes for a quick and easy dessert. I make it year-round with whatever fruits are plentiful–apples, pears in the fall, stone fruits and berries in summer. Sometimes I mix together different fruits, or add powdered sugar or sliced almonds to decorate the top. I usually sub evaporated canned milk for half-and-half, since I don’t usually have 1/2 & 1/2 in my fridge.
I have this recipe many times and we just love it. This time I need to travel 8 hrs with it. I’m going to freeze it and 5en put in fridge at my destination for next day serving. Fingers crossed.
Hi Jan! Glad you love this! It’s truly an amazing dessert. As long as you keep it cold, it should be fine. Enjoy!