Clafoutis Blueberries

Desserts

Clafoutis is a simple, rustic French dessert. It’s a wonderfully comforting cross between a custard and a pancake, with a soft, flan-like texture that bursts with fruity goodness. Whether you choose blueberries, plums, apricots, or of course cherries, clafoutis is a simple yet delicious dessert that brings a little French countryside magic to any table, any time of year.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6

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Ingredients  

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• 200 gr blueberries or wild blueberries
• 3 egg
• 200 gr plain flour
• 30 gr unsalted butter melted
• 3 gr baking powder
• 50 gr sugar
• 60 ml whole milk
• 1 pinch salt

Equipment

• 1 mixing bowl
• 1 electric mixer or whisk
• 1 baking dish
• 1 measuring jug
• 1 baking dish
• 1 parchment paper or butter

Instructions

1. 1. Prepare the batter

   Crack the eggs into a mixing bowl and beat them until smooth and frothy. This will create a light, airy base for your Clafoutis.

   Gradually add the flour and sugar to the eggs, stirring steadily to combine into a silky batter without lumps.

   Mix in the melted butter, baking powder, and a pinch of salt to add depth and a gentle rise to your Clafoutis.

   Slowly pour in the cold milk, whisking continuously until you achieve a flowing but thick batter. Add a splash more if it feels too dense.
2. 1. Mix the blueberries with the batter

   Scatter a generous handful of fresh (wild) blueberries evenly across the dish, then gently pour the batter over them to cover completely.
3. 1. Bake

   Bake in a moderately heated oven (around 180°C/350°F) for about 35-40 minutes, until the Clafoutis is puffed, golden, and just set in the middle.
4. 1. Serve

   Let it cool slightly before serving, it’s delightful warm or at room temperature.

Notes

• If fresh myrtilles aren’t available, frozen will work well too, just don’t thaw them completely to avoid sogginess.
• For a touch of warmth, sprinkle a little cinnamon or vanilla into the batter.

About this recipe

This summer, my lovely neighbour Michèle and her husband André spoiled us with the juiciest, plumpest cherries straight from their garden. As if that wasn’t enough, they sent us home with two slices of her homemade clafoutis, made with cherries from a secret tree that grows delightfully more acidic fruit. I was blown away by how delicious it was, so I asked Michèle for the recipe right away. The one here is hers, with a small twist swapping the cherries for blueberries as they are easier to find these days and just as delicious. But if you want the genuine Clafoutis experience, it has to be black cherries.

Clafoutis comes from the Limousin region, nestled in the heart of France, where it began as a simple 19th-century peasant dessert. It was a clever, no-fuss way to showcase whatever fruit was ripe at the time, but as previously mentioned most famously known for black cherries. The name “Clafoutis” probably comes from the local Occitan word meaning “to fill,” perfectly describing how the fruit is tucked into a light, flowing batter. Traditionalists swear by using whole cherries, pits and all, believing the stones add a subtle almond-like flavour that brings a rustic charm you just can’t replicate. Those slices from Michèle were exactly that, phenomenal taste yes, though not exactly a dessert for first dates as you have to spit thise pits out while eating!

Over the years, clafoutis has grown way beyond its regional roots to become a French favourite, and indeed loved well beyond France. It’s a wonderfully comforting cross between a custard and a pancake, with a soft, flan-like texture that bursts with fruity goodness. Whether you choose blueberries, plums, apricots, or of course cherries, clafoutis is a simple yet delicious dessert that brings a little French countryside magic to any table, any time of year.