Go Back
–+ servings
Print
Blueberry Clafoutis baked in a white ceramic dish, dusted with icing sugar and filled with whole berries.

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.

Course: Dessert
Cuisine: French
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Author: Manuela Zangara

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

  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.

  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.
  3. Pour the batter evenly over the blueberries.
  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.
  5. Let the clafoutis cool slightly, then dust with icing sugar and serve lukewarm.