A classic french dessert that is sure to be a hit at any gathering or as a sweet ending to a special meal! This blueberry clafoutis recipe couldn't be easier and tastier! Simply dust with powdered sugar for a delicious and sweet dessert!
Easy Blueberry Clafoutis Recipe
For a delectable dessert, start with by preheating your oven to 350. Grease your pie plate or dish with butter. In a mixing bowl, whisk together all purpose flour, granulated sugar and a pinch of salt. In a separte bowl, beat 3 eggs and then gradually whisk in a cup of milk, heavy cream and vanilla extract.
Pour the wet ingredients into the dry ingredients. Whisk until smooth. Fold in the blueberries or simply pour the batter over the top of berries arranged in the bottom of the pan. Bake for 35-40 minutes or until golden brown.
Once baked, remove from the oven and let cool slightly before serving. Dust with powdered sugar to give a touch of sweetness and garnish with mint leaves for a pop of color.
You can serve this at room temperature or serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
With its tender texture and burst of juicy blueberries, you'll have a real hit on your hands!
You might have tried one of our other blueberry dishes like this Rustic Blueberry Gallette or Blueberry Cobbler.
Here's What You'll Need
- Blueberries
- Eggs
- Flour
- Sugar
- Vanilla
Here's How You Do It
- Whisk the dry ingredients together
- Whisk the wet ingredients together
- Mix all the ingredients and fold in the blueberries.
- Bake for 35-45 minutes! Serve warm or at room temperature.
PRO TIP: For this recipe, it is really important to allow the eggs and butter to come to room temperature.
Tips and Tricks
- For the easiest mixing, mix the wet ingredients into the dry ingredients. This allows for smooth mixing and for the ingredients to really be incorporated.
- Mix the dry ingredients together and also the wet ingredients together. There aren't many ingredients and you want to avoid any clumping of ingredients.
- You can use frozen blueberries for this recipe. Frozen berries are frozen at the peak of freshness and so are a good option. Allow them to thaw and drain well before using. Drain on paper towels to get as much of the moisture out as possible.
- Wash fresh berries and allow them to drain on paper towels as well.
Storage, Freezing and Reheating
Store this Clafoutis covered in an airtight container in the refrigerator for up to 5 days.
Reheat by placing on a microwave safe dish and heating in 20 second intervals.
You can also reheat by placing in a 350 oven for 10-20 minutes.
This does freeze ok, Freeze for up to 3 months.
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Blueberry Clafoutis Recipe
Ingredients
- 2 Tbs unsalted butter room temp – plus extra for greasing the pan.
- ⅔ Cup granulated sugar
- 3 eggs – room temp
- ½ Cup all purpose flour
- ½ cup heavy cream
- ½ cup whole milk
- ½ teaspoon ground cinnamon
- 3 cups blueberries
- 5 drops almond extract
Instructions
- About an hour before you plan to start making the Rustic Blueberry Cake Clafoutis, set out the eggs and butter to come to room temp.
- Preheat the oven to 350 and grease a 1 quart oven proof baking dish
- On medium speed, mix the butter and the sugar together until pale and creamy. Add the eggs one at a time and beat well. Sift in the flour, then gradually pour in the cream and whole milk while beating, followed by the cinnamon and the almond extract. Continue to stir until smooth.
- Arrange the blueberries (frozen is fine – fresh if you have them) in the bottom of the prepared oven proof dish, pour the batter over the berries. Transfer to the preheated oven and bake for about 40 minutes (this is plus or minus – begin to check at about 30 minutes – the cake is done with it is no longer wiggly in the center when you gently shake the dish). Will be puffed and golden when done.
- Remove from the oven and dust lightly with confectioners sugar.
Notes
- For the easiest mixing, mix the wet ingredients into the dry ingredients. This allows for smooth mixing and for the ingredients to really be incorporated.
- Mix the dry ingredients together and also the wet ingredients together. There aren't many ingredients and you want to avoid any clumping of ingredients.
- You can use frozen blueberries for this recipe. Frozen berries are frozen at the peak of freshness and so are a good option. Allow them to thaw and drain well before using. Drain on paper towels to get as much of the moisture out as possible.
- Wash fresh berries and allow them to drain on paper towels as well.
Nutrition
This page originally appeared on the pages of Loaves and Dishes on February 7, 2015 and has been completed updated to be the most helpful recipe post ever! So helpful! New recipe card, new information, tips and tricks and more!
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George Harris says
Can you substitute sour cream and use skim milk for the heavy cream and add a little more sugar?
Wendi Spraker says
Hi George! Thanks for leaving a comment! If you are wanting to substitute the heavy cream and milk, just use skim for both. It isn't a very sweet dish, so if you think you would like it sweeter,extra sugar won't hurt. 🙂
Pam says
1/2 c EACH cream AND/OR whole milk???
Instructions only explain adding "cream" with no mention of milk as listed in ingredients...???
Wendi Spraker says
Hi Pam,
Yes, add the milk just after the cream. I've updated the instructions. Thanks for the comment. 🙂
Moxie says
So simple!
Jules B. says
I've never heard of this before, but it sounds delicious. My daughter LOVES blueberries. Thank you for sharing.
Wendi Spraker says
If you love blueberries - you will probably like this one - I mean - come on, blueberries and a sugary bread - what isn't to love? lol.