If you’ve never had Blueberry Clafoutis you’re missing out!
Originally Published 02/16/2021
Blueberry Clafoutis is a French dish that can be served for breakfast, brunch, or dessert!
The best way I can describe it is it’s like a pancake, crepe, and Dutch baby all had a baby!
The texture is custard-like and it’s not too sweet, just perfectly so!
You can make it with any other kinds of fruit you like, I just really like blueberries in it!
Even though the name seems intimidating, this recipe for Blueberry Clafoutis is simple and easy!
Other than the blueberries, you probably already have everything you need in your kitchen to make this!
So let’s get started
You can use any oven-proof dish, or skillet you have to make this Blueberry Clafoutis.
A tart pan, pie plate, or cast-iron skillet will work great!
I used this fluted quiche baking dish!
Just lightly oil your dish of choice and set it aside.
For the batter, you simply put all the ingredients in the food processor and blend it until smooth. Or, if you have an immersion blender, put everything in a medium-size bowl and blend until smooth.
Make sure there aren’t any dry flour chunks left or they will pop open during baking and ruin the custard-like texture!
Grab a small saucepan and melt the 1 tbsp of butter. Then pour in the rinsed pint of blueberries and 1 tbsp of sugar. Let this all cook over medium heat for 3-5 minutes, just long enough for the sugar to melt and become syrupy.
You don’t want to cook the blueberries very long or they will bust open and when you pour the clafoutis batter over the top of them, there won’t be any separation between what’s batter and what’s blueberry.
Once the blueberries are ready, pour them evenly in the bottom of your dish!
Aren’t they gorgeous in the picture!? Love blueberries!
The next step in this Blueberry Clafoutis recipe is to pour in the batter!
Make sure it’s evenly poured all over the blueberries.
Don’t open the oven while the Blueberry Clafoutis is baking!
It will cause it to deflate and sink.
The clafoutis is done when the edges are puffy and golden brown, and the center looks set!
If the edges are getting too brown, turn your oven down to 400 and let it bake at a lower temp until the center is ready.
Finally,
when the blueberry clafoutis is ready to come out of the oven, let it sit on a cooling rack for around 5 minutes. It’s really best served warm! It will continue to deflate after it’s removed from the oven, but I think it’s still gorgeously rustic!
You can top it off with powdered sugar, whipped cream, or even vanilla yogurt or ice cream would be delicious!
Blueberry Clafoutis
Equipment
- Food Processor or Immersion Blender
- 9″ Ovenproof Skillet or Dish
- Small Saucepan
- Measuring Cups and Spoons
- Medium Mixing Bowl
- Rubber Spatula
Ingredients
Clafoutis Batter
- 1/2 Cup All-Purpose Flour
- 2 tbsp Sugar
- 1/4 tsp Salt
- 2 Eggs
- 1 tbsp Salted Butter melted
- 3/4 Cup Whole Milk
- 1/2 tsp Vanilla Extract
- 1/8 tsp Almond Extract
Blueberries
- 1 Pint Fresh Blueberries rinsed
- 1 tbsp Salted Butter melted
- 1 tbsp Sugar
Instructions
Clafoutis Batter
- Preheat the oven to 425 degrees and lightly grease a 9″ oven-proof skillet, tart, or pie plate.
- In your food processor or medium-size mixing bowl with an immersion blender, combine all of the Clafoutis batter ingredients and blend until smooth and no flour lumps remain.
- Put to the side and let sit for 5 minutes or until blueberries are ready.
Blueberries
- Melt one tbsp of salted butter in a small saucepan over medium heat.
- Rinse 1 pint (about two cups) of fresh blueberries, and add them to the saucepan/butter.
- Sprinkle 1 tbsp of sugar over the blueberries and continue stirring until all the sugar dissolves and becomes a syrup (3-5 minutes).
Combine
- Pour the blueberries and syrup into the bottom of the lightly greased ovenproof dish and spread out evenly.
- Take the batter and pour this all over the blueberries.
- Bake on the middle rack of the oven for 20-30 minutes or until the center is set and the sides are golden brown. Do not open the oven door during baking or the Clafoutis will collapse.
- Once it is finished baking, remove it from the oven and allow it to cool on a cooling rack for 5 minutes before serving warm with a dusting of powdered sugar, or homemade whip cream! Enjoy!
Affiliate Information
As a part of the Amazon Affiliate program, I have the opportunity to share products and items that I genuinely find useful or interesting. When you come across links to these products on my blog, they're not just recommendations based on my personal experience or research; they also serve a dual purpose. If you decide to click on these links and make a purchase, I earn a small commission from Amazon at no additional cost to you.
This setup helps me to keep generating content that you find helpful and engaging, without bombarding you with irrelevant ads or sponsors. It's a win-win situation: you discover products that could add value to your life, and I get a little support to continue doing what I love. Rest assured, the integrity of my recommendations remains my top priority. I only share links to items that I believe in, and that I think could make a difference for you.
Thank you for your support and understanding. Your trust means the world to me, and I'm committed to maintaining transparency about how I fund my blog. If you have any questions about the Amazon Affiliate program or how it works, feel free to reach out.
©️ 2024 Now From Scratch | Template by Maya Palmer Designs | ©️ Photos by Austin Claire Photography| Privacy Policy | Terms