Blueberry Clafoutis

Quickly becoming a staple on our table is clafoutis: peach, blueberry, raspberry. They’re sinfully easy to prepare and delightfully creamy. My toddler begs for them and can eat an entire recipe all by himself.

While you can serve a blueberry clafoutis for dessert, it’s particularly good for a brunch or breakfast.

blueberry clafoutis

By Jenny Published: February 17, 2008

    Quickly becoming a staple on our table is clafoutis: peach, blueberry, raspberry. They're sinfully easy to prepare and delightfully …


    • 1 to 1 1/2 Cups of Organic Blueberries (I’m using frozen)
    • 3 Eggs from Pastured Hens
    • 1 Cup Organic Whipping Cream
    • 2 Heaping Teaspoons Flour (Use sprouted flour if you suffer from mineral deficiencies or if you’re concerned about phytates)
    • 3 Heaping Teaspoons Dehydrated Cane Juice


    1. Rinse and drain your blueberries and then layer them on the bottom of a pie plate.
    2. Now pour your cream, eggs, dehydrated cane juice and flour into a mixer.
    3. And mix it up. What else would you do?
    4. Pour the very thin batter over the berries.
    5. The berries should be completely covered in the creamy, liquidy goodness. Bake the clafoutis in the oven at 375 ° F until the top is golden brown and an inserted knife comes out clean.
    6. Fix yourself a serving before your toddler eats the whole damn thing all by himself.

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    What people are saying

    1. George says

      I bet this is one of those meals that doesnt look too appetizing but is soooo tasty.

      Cant wait to try it myself.

    2. says

      I made this yesterday for breakfast. It was much better after it had cooled for 20 minutes or so. Fresh out of the oven it was just OK. I’m really not sure why.

    3. Amanda Williams says

      This is more eggy than cakey, and I have to say not that tasty. I’m thinking add some salt and vanilla perhaps, since it’s more of a custard pie. Not sure I would even try it again.

    4. amanda says

      Since I’m not a huge fan of custard/eggy type dishes, I increased the flour to 1/2 a cup and the cane juice to 1/3 cup and the consistency was perfect. I added vanilla and a pinch of salt, too. Delicious!

    5. Kala Smith says

      We tried this and found that it was extra delish when served cold. I can’t wait to try it with peaches. I also want to try it with either coconut or almond flour to make it GAPS friendly.

    6. Kelly Burke says

      This is the easiest most wonderful breakfast treat for our family. I love the fact my kids start of the day being well fed, feel loved and are so happy with such a great tasting nutritious meal! :)

    7. Kris says

      I used coconut milk instead and it was rather flat but still good. Perhaps I didn’t mix it long enough? What do you think?

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