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Rustic Blueberry Cake Clafoutis

Rustic Blueberry Cake Clafoutis

Welcome to Loaves and Dishes, I am so very glad that you are here. Sweet delicious mouthfuls of blueberry goodness! That is what happens when you bite into the Rustic Blueberry Cake Clafoutis. So fun and easy to make. I do have a secret – don’t tell anyone – I licked the batter spoon. So Good!! However, I’m not recommending that since it has raw eggs in there – just saying. I am willing to risk my own life to lick the batter spoon, but not yours.

Rustic Blueberry Cake Clafoutis


We do raise our own chickens and so I DO know exactly where those eggs came from – well, let’s not think about that right now. If you know where eggs come from, you will know why I said that.

Anyway, this is a delightful cake – light and yummy. My church folks will be getting a taste of this on Sunday since it is my turn to make delicious things to share after church.  As I told you once before, I have a freezer full of blueberries from last summer and they need to make their way into a lot of dishes!

Rustic Blueberry Cake Clafoutis


 Rustic Blueberry Clafoutis Recipe inspiration


This recipe is adapted from the Blueberry Clafoutis found in “The Bistro Cookbook, Everyday cuisine from the French country Kitchen” by Richard Bertinet .


Coming up next time on Loaves and Dishes


I hope to bring you either Mexican Breakfast Bake or Cookie Bars – we will see if I can take a good picture or not!


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Rustic Blueberry Cake Clafoutis





Serving suggestions for Rustic Blueberry Cake Clafoutis


I recommend serving the Rustic Blueberry Cake Clafoutis with a cold glass of milk, a excellent cup of coffee or a very good vanilla ice cream – your choice – of course, you could choose all three and that would be THE BEST! Excellent as a breakfast dish or a dessert.


Now I ask you,  Make Dinner, Not War.

Rustic Blueberry Cake Clafoutis





“Come to me, all you who are weary and burdened, and I will give you rest. ~ Matthew 11:28


Rustic Blueberry Cake Clafoutis on a wooden table with a fork and powdered sugar

Rustic Blueberry Cake Clafoutis

This French inspired rustic blueberry cake clafoutis will delight the berry lover in you!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry clafoutis
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 250kcal


  • 2 Tbs unsalted butter room temp – plus extra for greasing the pan.
  • 2/3 Cup granulated sugar
  • 3 eggs – room temp
  • ½ Cup all purpose flour
  • ½ cup heavy cream
  • ½ cup whole milk
  • ½ tsp ground cinnamon
  • 3 cups blueberries
  • 5 drops almond extract


  • 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.


Sprinkle with powdered sugar when done, if you like, or you can leave that off. 


Nutrition Facts
Rustic Blueberry Cake Clafoutis
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!


Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating

George Harris

Tuesday 30th of April 2019

Can you substitute sour cream and use skim milk for the heavy cream and add a little more sugar?

Wendi Spraker

Tuesday 30th of April 2019

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. :)


Saturday 20th of April 2019

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

Saturday 20th of April 2019

Hi Pam, Yes, add the milk just after the cream. I've updated the instructions. Thanks for the comment. :)


Friday 2nd of February 2018

So simple!

Jules B.

Thursday 25th of May 2017

I've never heard of this before, but it sounds delicious. My daughter LOVES blueberries. Thank you for sharing.

Wendi Spraker

Friday 26th of May 2017

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.


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