Blueberry Clafoutis
This recipe is a twist on the classic pear and cherry clafoutis. It's also a delicious reminder that you can put just about anything in a clafoutis. And remember that a wholesome third course helps you create an easy dinner.
A fruit clafoutis is a great solution when you don't have much on hand, since you can whip one up with minimal effort. Clafoutis are also elegant for entertaining and perfect for summer picnics. Beyond blueberry, there are so many variations to discover. You'll find more ideas after the recipe.
You might also enjoy this post about why the French and Italians skip milk at dinner but instead serve a calcium-rich third course.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 40-50 minutes
Ingredients
1 pint of blueberries
1 1/2 cups whole milk
3/4 cup cream
3 eggs
1/4 to 1/3 cup organic sugar
3 tablespoons all-purpose flour
1 to 2 teaspoons vanilla extract
Optional: Powdered sugar for dusting
Instructions
Preheat the oven to 350° F.
Butter a 9- to 10-inch banking dish, then dust it with sugar (optional step — see the notes below).
Whisk the eggs and sugar in a mixing bowl.
Add the flour and whisk until well combined and the lumps have dissolved.
Add the milk, cream, and vanilla and whisk.
Put the blueberries in the baking dish.
Pour the batter over the blueberries. Push the fruit around to distribute it evenly.
Bake for 30-40 minutes or until firm and golden on top.
Optional: Dust the top with about a tablespoon of powdered sugar. It's convenient to use a small sieve to sprinkle the sugar.
Serve the clafoutis warm or at room temperature. To warm leftovers, cover with foil to keep the clafoutis moist.
Notes:
Preparing the baking dish with butter and sugar prevents the clafoutis from sticking to the dish. However, I often skip this step to save time, and it's fine!
Make the clafoutis batter ahead of time and store it in the fridge to use later. It saves you a step when it's time to make dinner, and the batter is better after it sits for a while — the lumps will dissolve.
This recipe produces a very light and custard-like result. Some people prefer clafoutis that are denser and more cake-like. To try this, use 1/3 cup of flour instead of 3 tablespoons.
Variations:
- Again, you can put just about anything in a clafoutis!
Mixed fruit — made with what I had at the time
Find it online: https://returntothetable.com/blueberry-clafoutis/