Name: Easy Blueberry Clafoutis Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 2 tsp butter, softened (for greasing); 4 medium eggs, room temperature; 1 1/4 cups milk; 3/4 cups all-purpose flour; 1/2 cup sugar; 1 tbsp vanilla extract; 2 cups blueberries; Powdered sugar, for dusting; Ice cream or whipped cream, for serving

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Introduction

Blueberry clafoutis is a simple French dessert that’s both rustic and elegant. With a custard-like batter enveloping fresh blueberries, it’s perfect for a cozy brunch or an easy dessert. This recipe is straightforward and sure to impress with minimal effort.

A scalloped white ceramic dish holds a single-layer golden brown baked blueberry clafoutis, with many whole blueberries baked inside the batter, their deep blue and purple colors visible all over the top surface. The clafoutis has a slightly uneven, soft texture with some slightly raised areas around the berries, and a light dusting of sugar adds a subtle sparkle. A few fresh blueberries sit near the dish on a white marbled surface, with a corner of a red and white striped cloth partially visible next to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp butter (softened)
4 medium eggs (room temperature)

1 ¼ cups milk
½ cup sugar

3/4 cups all-purpose flour
1 tbsp vanilla extract

2 cups blueberries
Powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Grease a pie dish that holds at least 1 quart of batter generously with softened butter and set aside.

Step 2: In a blender, combine the eggs, flour, sugar, vanilla extract, and milk. Blend until the batter is smooth and well combined.
Step 3: Pour the batter into the prepared pie dish, then evenly scatter the blueberries over the top, allowing them to sink naturally.
Step 4: Place the dish in the center of the oven and bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 5: Remove from the oven and let cool for about 5 minutes. Dust with powdered sugar if desired, then slice and serve warm, optionally with ice cream or whipped cream.

Tips & Variations

Use fresh or frozen blueberries—if frozen, do not thaw before adding to the batter to prevent excess moisture.
Swap blueberries for cherries or raspberries for a different fruity twist.

For a richer flavor, replace half the milk with cream.
Let the clafoutis cool slightly before slicing to help it set better.

Storage

Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave before serving for best texture and flavor.

How to Serve

A slice of blueberry clafoutis sits on a white plate, showing two distinct layers: the bottom is creamy and light yellow, while the top is golden brown with baked blueberries scattered throughout, some bursting and releasing purple juice. A scoop of melting vanilla ice cream rests on top, with its smooth, creamy texture slowly dripping onto the warm clafoutis. Around the plate are a few whole blueberries and a light dusting of powdered sugar. The background is a white marbled surface with a pastel pink baking dish blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this clafoutis ahead of time?

Yes, you can prepare and bake it in advance. Store it in the refrigerator and warm it up gently before serving.

What dish should I use to bake clafoutis?

A pie dish or baking dish that holds at least 1 quart works best to allow the batter enough space to rise and cook evenly.