When you've eaten your fill of summer's fresh blueberries, make this blueberry clafoutis. Brimming with inky, sweet berries in a slightly sweet custard-like batter, this clafoutis is perfect for a lazy Saturday morning breakfast. Or, you can serve it as a light summer dessert, too. Like einkorn blueberry muffins, it's a staple on our summer table.
What is a clafoutis?
A clafoutis is a French dessert that hovers between custard and cake. To make a clafoutis, you'll whisk eggs, milk, flour, and sugar to form a thin batter, pour it over fruit and let it bake until set.
Traditionally, a clafoutis is only made with sweet black cherries, and when you make the dish with other fruit, such as blueberries or pears, the dish is technically called flaugnarde. However, more recently, the term "clafoutis" is used more loosely both in France and beyond, to refer to both savory and sweet baked dishes made with this custard-like batter.
Baking tips
One of the biggest appeals of a blueberry clafoutis is that it's mercifully easy to make. In addition, as a fruit-heavy dish, it requires much less sugar than comparative desserts. While making the batter is simple and baking it is a cinch, there are a few tips you can follow to make sure it comes out right each time.
- Use a blender to make the batter. A smooth batter with no lumps is the key to a really nice clafoutis. And while you can make the batter by hand if you prefer, a blender ensures that all your ingredients come together smoothly.
- Butter your baking dish. otherwise, the batter will stick firmly to the pan and you'll need to soak it.
- Bake the clafoutis until set. If you insert a toothpick into the center of the clafoutis, you should see streaks of blueberry juice but no signs of wet batter.
Variations
Using all-purpose wheat flour. We favor cooking with einkorn flour, an ancient wheat variety with incredible flavor; however, you can use all-purpose wheat flour, but increase the milk to 1 ½ cups.
Gluten-free. To make this recipe for blueberry clafoutis gluten-free, try substituting an equal amount of your favorite all-purpose gluten-free flour, but increase the milk to 1 ½ cups.
Dairy-free. To make a dairy-free version, try substituting low-fat coconut milk for the whole milk, and grease your baking dish with coconut oil instead of butter.
Swap sweeteners. We use unrefined cane sugar which has a lovely sweetness with mineral-like undertones, but you can also use maple sugar or honey. If you use honey, decrease the milk in the recipe by 1 tablespoon.
Swap the fruit. Instead of blueberries, plums, sweet black cherries or apricots.
Swap the vanilla. Instead of vanilla, try adding noyaux (homemade almond extract) or freshly grated lemon peel.
Amy says
I can’t believe I have never made or eaten a clafoutis. One question, when using frozen rather than fresh berries, do the berries need to be defrosted? Are there any other modifications to the recipe when using frozen fruit?
Jenny McGruther says
Hi Amy, You should keep the berries frozen and maybe add a little bit (tablespoon or so) extra flour.
Angela says
This turned out very nice. Some of the other comments say it is better as it cools.mine never lasted that long. The kids gobbled up the whole thing. I used a cast iron pan to cook it in.
Marsha says
Made it and loved it! Pretty much followed the recipe except I only had sprouted pastry flour and it seemed to work fine.
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! 🙂
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.
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!
Noelle 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.