Blueberry clafoutis is a classic dessert that's so easy to make! If you love custard and you've never had clafoutis before you are in for a treat. Clafoutis is a French dessert traditionally made with cherries, which means this is technically a flaugnarde, but colloquially called clafoutis in English. Making it is super simple — as easy as making pancakes.
The custard is mixed together in one bowl, and then baked in a buttered dish with fruit. Clafoutis can be served warm or cold, as a dessert sprinkled with powdered sugar, or even for breakfast (it's terrific with a dollop of yogurt). For another seasonal alternative to cherries, try our rhubarb clafoutis.
Ingredient Notes and Substitutions
- Blueberries: you can use fresh or frozen blueberries for this recipe (we used frozen wild blueberries).
- Plain flour: use whole wheat pastry flour for a whole grain option.
- Make it dairy-free: though we haven't tested it, we think you could substitute the butter and milk with dairy-free alternatives to make dairy-free clafoutis without issue.
Step 1: whisk the flour, sugar, and milk in a bowl.
Step 2: add in the eggs and vanilla.
Step 3: whisk very well, until no lumps remain.
Step 4: pour the batter over the blueberries into the greased baking dish.
Step 5: place onto a baking sheet in a preheated oven.
Step 6: bake for about 40 minutes and cool slightly before serving.
- Grease every part of the dish: even the top edge, anywhere that the batter will touch. This prevents any sticking.
- Bake on a sheet: this will catch any possible spillover during baking, but it also prevents the base of the clafoutis from overcooking before the centre is baked.
- It will set once out of the oven: the middle should still be very slightly jiggly when it's finished, and will set completely about 10 minutes after removing from the oven.
This is best served warm to room temperature the same day after baking, but can also be reheated gently in the microwave.
This is more on the rustic side, so please note the top may (probably will) crack. This is typical! You can place the baking dish in a water bath in the oven to help prevent this, but it's not necessary.
The edges of clafoutis tend to rise quite tall while baking, and quickly deflate once removed from the oven. Don't be alarmed when the edges shrink down from their once beautiful puff.
How to Store
Storage: blueberry clafoutis will keep, tightly covered in the fridge, for up to three days. Make sure it's fully cooled before storing.
Freezing: this shouldn't be frozen. Try to make only as much as you can eat in a day or two.
What's the difference between clafoutis and flaugnarde?
A clafoutis should be made only with black cherries. In English, typically any variation of fruit filling in this flan base is referred to as clafoutis, but in French it is a flaugnarde.
Should I use wild or ordinary blueberries?
Whatever you have on hand. Wild blueberries are smaller and have a more intense flavour, which is great, and larger blueberries generally contain more water.
Why is clafoutis rubbery?
If your clafoutis is rubbery, you have probably over-baked it. Be sure not to change the ratios of egg, milk, and flour and measure carefully to ensure a perfectly soft clafoutis.
If you make this Blueberry Clafoutis or any other summer recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
- 8-inch (20 cm) round baking dish
- baking sheet
- Parchment paper
- pastry brush
- Rubber spatula or wooden spoon
- Mixing bowl
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
- 1 tablespoon butter
- 1 ½ cups frozen or fresh blueberries
- ½ cup flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 ¾ cups whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
- Grease an 8-inch (20 cm) round baking dish with the butter. Add the blueberries to the greased dish and spread them into an even layer. Set aside.
- In a large bowl, whisk together the flour, sugar, and salt until well combined. Add the milk and continue to whisk until the flour is absorbed into the milk.
- Add the eggs and vanilla to the bowl. Whisk everything together to a smooth batter.
- Pour the batter over the blueberries in the prepared baking dish. Place the dish on the parchment lined baking sheet, and place the sheet in the preheated oven.
- Bake the blueberry clafoutis for 40 to 45 minutes, or until the edges are puffed and golden, and the middle is set.
- Transfer the clafoutis to a wire rack. The top will probably be cracked, and the edges will deflate as it sits — this is typical!
- Cool the clafoutis for 15 minutes before serving with a dusting of powdered sugar.