One of the easiest desserts you can prepare, this delicious and simple Blueberry Clafoutis will show you how to make a basic clafoutis. From this point on, the possibilities are endless. Enjoy!
Clafoutis is a classic French dessert made of a pancake-like batter and some fresh fruit.
Here in Stockholm, I make it all year-round; I just vary the fruit that I use.
I generally serve it warm – topped with ice cream during warmer months, and whipped cream for the rest of the seasons.
So, there really is no excuse not to give this blueberry clafoutis recipe a try. 🙂
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- Sugar – granulated, white sugar is excellent for this blueberry clafoutis.
- Butter – salted or unsalted would be fine since you would only use it to grease your pie dish.
- Flour – all-purpose flour is all you need.
- Milk – I strongly suggest using full-cream milk.
- Eggs – medium-sized eggs (63 to 73 grams each or 2.2 to 2.5 ounces each) at room temperature.
- Vanilla extract – just use your favorite brand.
- Blueberries – you can use fresh or frozen blueberries; both will work excellently for this blueberry clafoutis recipe.
Start preparing your blueberry clafoutis by preheating your oven to 180°C (350°F).
Grease your pie dish with softened butter and set aside.
Combine the eggs, flour, sugar, vanilla extract, and milk in a blender (photo 1).
Blend until everything has been mixed evenly (photo 2).
Pour the batter into the greased pie dish (photo 3).
Add the blueberries into the batter, distributing them evenly (photo 4).
Place the dish carefully in the oven for forty-five to fifty minutes or until the top turns golden.
Serve your blueberry clafoutis with some sprinkled powdered sugar, if desired.
- If you don’t have a stand blender, a hand mixer or a whisk is also good.
The important thing is to make sure everything is incorporated evenly for your blueberry clafoutis batter.
- Try to stick to a ceramic pan or a cast-iron – something thick and heavy to retain the heat better.
- You can use almond extract instead of vanilla extract; or (this is not traditional), some liquor would also work fine.
I generally use Amaretto for all other kinds of fruit and Kirsch for pitted cherries.
- Other fruits. You can replace blueberries with other kinds of fruit as well.
The best variation that I usually do is cherries, blackberries, or plums, and you can also mix different types of berries in one clafoutis.
Feel free to experiment — but the batter for a clafoutis would always be the same.
If you think it feels a little rubbery, that is just fine.
That is the normal consistency because it is made of sturdy (hardened) custard.
But you have to let it cool down first, though. Then wrap it tightly before storing it in the freezer.
Since it is made of custard, it’s safer to store it in the refrigerator as soon as it cools down.
Same as when you store it in the freezer, wrap it properly with plastic before placing it in the fridge.
When it’s time to reheat, you can either do it in a microwave or back in the oven (the same temperature you initially bake it) for at least ten minutes.
Don’t forget to cover it with foil before sticking it into the oven.
Still cannot believe it’s that simple? Give this simple blueberry clafoutis recipe a try then and see for yourself! 🙂
* This article originally appeared in Food and Journeys.
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Simple Blueberry Clafoutis Recipe
- Preheat your oven to 180 °C (350°F).
- Grease your pie dish generously with butter and set aside.
Making the batter:
- Using a blender, combine eggs, flour, sugar, vanilla extract, and milk. Mix until you get a smooth, combined batter.
- Pour the batter into your greased dish.
- Add the blueberries, placing them evenly into the batter.
Baking the clafoutis:
- Place the pie dish in the oven.
- Bake for 45 to 50 minutes or until the top has turned golden. You can also check by inserting a toothpick to see if it's already cooked inside.
Serving your blueberry clafoutis:
- Take the dish out of the oven and let it cool down for about 5 minutes.
- Sprinkle with powdered sugar, if preferred.
- Slice and serve your blueberry clafoutis with ice cream or whipped cream on top.
- Cook’s Tip #1: You can also use pitted cherries, blackberries, plums – or you can try using any of your favorite fresh fruits. This basic clafoutis recipe always delivers.
- Cook’s Tip #2: A hand mixer or a whisk is a good alternative if you don’t have a stand blender. You just need to make sure that you mix everything evenly.
- Cook’s Tip#3: Use a heavy and thick pan, like cast-iron or ceramic dish, to keep the heat well.
- Variation #1: Almond extract works as a great alternative to vanilla extract for this blueberry clafoutis recipe. Feel free to use liquor as well if you’re up for it.