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Blueberry Clafoutis is a delicious spin on a classic, easy French dessert. This fruit-studded, custard-based sweet is crazy easy to make with just 5 ingredients and 5 minutes of prep.
What is clafoutis?
Clafoutis is a simple French dessert that uses a simple egg-and-flour custard bases studded with fruit. The classic version uses black cherries.
I like to use plump, juicy blueberries. I love that blueberries require no prep—no pitting, slicing, or chopping—making this version especially quick to make.
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What are the ingredients?
This blueberry clafoutis recipe has only 5 ingredients! Here’s what you need:
How do you make blueberry clafoutis?
This recipe is absolutely foolproof. Here are the steps:
- Preheat the oven and spray two ramekins with cooking spray or coat them lightly with butter or oil.
- Put half of the blueberries in each ramekin.
- In a small bowl, whisk together the egg, milk, flour, and sugar.
- Pour the mixture over the blueberries, dividing equally.
- Bake for 30 minutes.
Clafoutis is usually made in a tart tin, baking dish, or cast-iron skillet. I like to make these individual tarts in ramekins. That way everyone gets their fair share without argument.
Tips and tricks for success
For the most tender custard, whisk together the egg, milk, and sugar before whisking in the flour. Once the flour is added, whisk just to combine well.
To keep your blueberry clafoutis from drying out or becoming rubbery, be careful not to overcook it.
To test for doneness, insert a toothpick or the tip of a knife into the center of the custard. If it comes out clean, it is done. Or use an instant-read thermometer. The custard is done when the internal temperature reaches 160ºF.
When finished baking, set the clafoutis on a wire rack to cool for just a few minutes before serving.
Serve it garnished with a sprinkle of powdered sugar or a dollop of lightly sweetened whipped cream.
Clafoutis is a classic French dessert that is made by pouring batter over fresh fruit and baking it. The batter is made from eggs, milk, flour, and sugar and is sometimes flavored with vanilla extract. The result is a thick custard, almost like flan, studded with fruit.
Clafoutis is pronounced claw-foo-tee.
Clafoutis is meant to be dense and eggy. It should be moist and custardy with a browned crust that is crisp around the edges. The flavor is lightly sweet and mostly tastes of the fruit you use.
You can add a bit of vanilla extract or paste for additional flavor if you like.
Yes. Clafoutis is traditionally made with fresh black cherries with their pits. You can use pitted cherries, or substitute a completely different fruit.
I like to use blueberries, blackberries, raspberries, or strawberries. Stone fruits like peaches, nectarines, apricots, and plums also work well.
You can make the batter for this blueberry clafoutis and assemble it in advance. After pouring the batter over the fruit, cover and refrigerate it for as long as overnight. Bake the dish just before serving.
You can also store the baked clafoutis overnight. Store it covered in the refrigerator. You can serve it cold or at room temperature. I like to heat it up in the microwave a bit before serving.
Absolutely! This clafoutis recipe is mostly fruit, so it makes a perfectly suitable, even healthy breakfast. It also goes delightfully well with a cup of coffee.
Looking for full size desserts?
More great summer recipes you’ll love
- Mexican Corn Salad
- Zucchini Salad with Almonds and Corn
- Fried Green Tomato Fritters
- Quick Pickled Turmeric Tomatoes
- Thai Chicken Satay
- Cooking oil spray or butter for preparing the ramekins
- 1 cup fresh or frozen blueberries
- 3 tablespoons lowfat milk
- 2 tablespoons sugar
- 1 large egg
- 3 tablespoons all-purpose flour
- pinch of salt
- Powdered sugar for garnish (optional)
- Preheat the oven to 375ºF and spray or grease two 8-ounce ramekins with oil or butter.
- Divide the blueberries between the ramekins.
- In a small bowl, whisk together the milk, sugar, and egg. Add the flour and salt and whisk just to combine well.
- Pour the batter mixture over the blueberries, dividing it equally between the two ramekins.
- Place the ramekins on a baking sheet and bake in the preheated oven for 27 to 30 minutes, until a toothpick or knife inserted into the center comes out clean.