Golden on top with a soft, custardy middle, this Blueberry Clafoutis fills the kitchen with vanilla and baked fruit, ready for slicing while still slightly warm.
I am going to share a French recipe I often make at home, Blueberry Clafoutis. It is made with simple pantry staples I’m sure you already have in your kitchen.
You can easily make this dessert dairy-free as suggested in the recipe, so even my fellow lactose-intolerant readers and I can enjoy it without worry.
I love how it tastes and how quickly it comes together in less than five minutes. My children enjoy it, but I suspect my husband enjoys it even more.
It tastes best when served lukewarm, although I happily eat a slice for breakfast the next morning. After all, it is made with fruit, eggs, and milk, isn’t it?
Reasons to Make French Blueberry Clafoutis
- Texture remains pleasant even when eaten cold from the fridge the next day.
- Light golden top contrasts with the creamy interior, giving both structure and softness in each slice.
- Gentle sweetness means you can serve it after dinner without feeling like it’s too rich or heavy.
Key Ingredients for Blueberry Clafoutis
Blueberries
Fresh blueberries soften gently and release sweet juices that ripple through the custard. Look for plump blueberries with a dusty bloom and tight skins, not shrivelled ones. Smaller berries scatter more evenly through the batter.
Eggs
Rich yolks give the custard its silky body and pale golden colour. They create that delicate wobble in the centre and a softly set slice that still feels tender on the fork.
Milk
Milk brings creaminess and a smooth finish to the custard. Whole milk gives a rounder flavour and fuller mouthfeel, while dairy-free milk still produces a soft, spoonable centre.
Find the full list of ingredients with measurements in the recipe card below.
How to Make Blueberry Clafoutis
Step 1: Put the self-raising flour, eggs, 140 g – ⅔ cup sugar, salt, melted butter, milk, and vanilla essence into a blender. Blend until smooth.
Step 2: Grease a 20 x 20 cm – 8 x 8 inches baking dish with melted butter, sprinkle the remaining sugar evenly over the bottom of the pan to coat it lightly, then add the blueberries.
Step 3: Pour the batter evenly over the blueberries.
Step 4: Bake in a preheated oven at 180°C – 355°F for 45 minutes to 1 hour, depending on your oven and the depth of your dish. It is ready when the batter has set, and the top is golden brown.
Step 5: Let the clafoutis cool slightly, then dust with icing sugar and serve lukewarm.
Frequently Asked Questions
Yes. Add them straight from the freezer without thawing. Thawing releases too much juice, which can thin the batter and affect how the custard sets. A little colour may bleed into the mixture, but the texture and flavour will still be good.
Bake until the edges are firm and lightly golden and the centre has a gentle wobble when shaken. If it looks liquid, give it a few more minutes. A slight dip in the middle as it cools is normal, but the custard should feel softly set, not runny.
No. You can whisk the batter by hand. Start by whisking the eggs and sugar until smooth, then sift in the self-raising flour and whisk again. Gradually pour in the milk and melted butter while whisking to avoid lumps. The batter should be smooth and fluid before pouring it over the fruit.
The edges should feel firm and lightly golden, while the centre should still have a small wobble when the dish is gently shaken. Insert a knife or toothpick near the centre; it should come out mostly clean with a little moisture but no raw batter.
Yes. Almond extract works particularly well with berries, but use only ¼ teaspoon almond extract as it is stronger than vanilla. Lemon extract can also be used for a brighter flavour. Use extracts sparingly, as they are concentrated and too much can make the custard taste overly strong.
Extra Help from the Kitchen
Blend Briefly, Not Aggressively – Over-blending can incorporate too much air, which may cause the clafoutis to puff excessively and then sink more noticeably. Blend only until smooth.
Tap the Dish Lightly Before Baking – Gently tap the filled dish on the counter to release large air bubbles, which helps create a smoother custard texture.
Let the Batter Rest for 5 Minutes – A short rest after blending allows the flour to hydrate fully. This can improve the final texture and reduce any slight graininess.
Level the Dish Before Baking – Place the baking dish on the oven rack and check that it sits flat. An uneven surface can cause the custard to set thicker on one side.
Dust with Icing Sugar Just Before Serving – Icing sugar dissolves quickly on warm custard. For a clean finish, dust immediately before bringing it to the table.
Variations and Twists
Add Other Berries – Replace some or all of the blueberries with raspberries, blackberries, or chopped strawberries. Keep the same quantity of fruit so the batter keeps its lift and structure. Extra fruit can make the centre too moist because this recipe uses self-raising flour.
Use Stone Fruits Instead – Lay thin slices of peaches, nectarines, plums, or pitted cherries over the sugared base before pouring in the batter. Their juices combine with the sugar underneath and create a soft fruit layer with a slight caramelised edge.
Add Cinnamon or Cardamom to the Batter – Stir a small pinch of ground cinnamon or cardamom into the batter before baking. Cinnamon adds warmth. Cardamom brings a subtle floral edge that pairs well with baked fruit.
Serve with Whipped Cream or Vanilla Yoghurt – Add a spoonful of softly whipped cream, crème fraîche, or thick vanilla yoghurt alongside each slice. The cool dairy contrasts with the warm custard and fruit.
Include Lemon Zest for Brightness – Mix finely grated zest of half a lemon into the batter before blending. It lifts the berries and works well when using dairy-free milk by adding freshness and depth.
Storage and Shelf Life
Store the clafoutis covered at room temperature for up to 2 hours only, then transfer it to an airtight container and refrigerate once fully cooled.
Keep in the refrigerator for up to 3 days. I don’t recommend freezing clafoutis, as the custard can become watery and lose its soft texture once thawed.
If you choose to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.
Reheat in a preheated oven at 160°C – 320°F for 8 to 10 minutes until gently warmed through. Don’t use high heat or prolonged microwave reheating, as it can firm up the custard and affect the texture.
More Ways to Enjoy Blueberries
- Homemade Blueberry Jam
- Dairy-Free Blueberry Lavender Muffins
- Blueberry Limoncello Yoghurt Ciambellone
- Blueberry Cheesecake Ice Cream
Blueberry Clafoutis Recipe
Golden on top with a soft, custardy middle, this Blueberry Clafoutis fills the kitchen with vanilla and baked fruit, ready for slicing while still slightly warm.
Ingredients
- 250 g – ½ lb blueberries
- 100 g – ⅘ cup self-raising flour
- 4 large eggs
- 140 + 20 g – ⅔ cup + 1 ½ tbsp sugar
- 1 pinch salt
- 30 g – 2 tbsp melted butter plus extra to grease the pan or dairy-free spread
- 250 ml – 1 cup milk or dairy-free milk
- 1 tsp vanilla essence
- icing sugar
Instructions
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Put the self-raising flour, eggs, 140 g – ⅔ cup sugar, salt, melted butter, milk, and vanilla essence into a blender. Blend until smooth.
-
Grease a 20 x 20 cm – 8 x 8 inches baking dish with melted butter, sprinkle the remaining sugar evenly over the bottom of the pan to coat it lightly, then add the blueberries.
-
Pour the batter evenly over the blueberries.
-
Bake in a preheated oven at 180°C – 355°F for 45 minutes to 1 hour, depending on your oven and the depth of your dish. It is ready when the batter has set, and the top is golden brown.
-
Let the clafoutis cool slightly, then dust with icing sugar and serve lukewarm.
This looks as good as it tastes. I just tried this at home for my sister’s birthday and it came out really well. The only thing I changed was served it after some time from preparation. It was still good because I am not a fan of lukewarm, stuff. Anyways, brilliant recipe, dear. Thanks.
This looks so delicious and pretty!