Clafoutis with Blueberries and Lemon
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Clafoutis is a simple and easy to make recipe that has luscious texture reminiscent of a pudding or a flan. It’s basically pouring a pancake batter over fruits. Its richness pairs perfectly with any fruit you use, whether fresh or frozen. Every bite is delicate and decadent at the same time. You only need a handful of simple ingredients and 45 minutes to have this on your plate. Serve it as dessert or breakfast, totally your call!
If I’m going to be honest (as I’m always with you!) we ate this for breakfast. Please don’t judge and remember this is a safe place to share : ) Maybe it’s because when I first learned about clafoutis many years ago was through Ina Garten’s book “Barefoot in Paris”, and she starts the recipe saying that clafoutis is made with a pancake batter poured over fruit. I only needed to hear pancake to put this in my breakfast list. It’s like a richer version of a Dutch baby and its delicate texture make it something that you’ll crave when you need a warm slow morning.
Even if it’s a delicate recipe with its fancy French name, the reality is that this clafoutis couldn't be easier to make. I used fresh blueberries but sure you can use frozen blueberries to make clafoutis as well. You really can make clafoutis with any frozen berries, just coat them with a dust of flour or cornstarch. I rubbed the sugar with lemon zest to add some floral and citrusy notes, because you know blueberries and lemon go perfectly together in my book.
Now if you are one of those skeptics towards food bloggers that say all their recipes are super easy and you are raising your brow to me as right now, keep reading to see in a glance the simple steps you need to make this.
How to bake a clafoutis
If you want to add a lemon touch to this clafoutis, start by rubbing the sugar with some lemon zest and let it sit while you prepare the rest of the ingredients.
Next rub with butter a baking dish. If your kitchen is warm, place it in the fridge.
For the batter, simply mix the sugar, eggs and flour. Pour the heavy cream in a stream while still mixing the batter and finish with some flavorings like vanilla and almond.
Arrange blueberries in the buttered baking dish and pour batter over them. Feel free to use blackberries, raspberries or apple, pears or peach slices. You may use frozen fruits to make this clafoutis.
Bake for 35 to 40 minutes until a bit puffed and crispy on the edges. It will deflate when taken out of the oven.
After baked you can dust confectioner’s sugar on top or spread your favorite fruit compote, cream cheese or add a spoon of sweetened cream as I did at the end.
Store any leftovers in the fridge and heat any slice in a countertop oven at 350°.
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My porcelain baking dish, ideal for simple one-layer cakes.
A pastry brush for smearing the butter easily.
An electric hand mixer or a stand mixer.
My heart ceramic mixing bowl or check any other mixing bowl that brings you joy.
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Can’t wait to see your takes on this amazing clafoutis recipe. Will love to see them so please share and tag me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo)!
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Clafoutis with Blueberries and Lemon
Ingredients
◯ Natural granulated sugar - ⅓ cup + 1 TBSP, 80g
◯ Lemon zest (optional) - zest of 1 small lemon
◯ Butter, a bit softened - 1 TBSP, 15g
◯ Large eggs - 3
◯ All-purpose flour, preferably unbleached - 6 TBSP 58g
◯ Heavy cream - 1 ½ cup, 350g
◯ Vanilla extract - 2 Tsp, 6g
◯ Fine sea salt - ¼ Tsp
◯ Blueberries - 2 ½ cups, 350g
Details
Yield:
9” to 10” baking dish
Total time:
40 minutes
Active time: 10 minutes to make the batter
Baking time:
30 to 35 minutes
Equipment:
baking dish, mixer, pastry brush
Steps
Preheat oven to 350°.
If using lemon zest, rub it with the ⅓ cup + 1 tablespoon/80g of sugar. Let it sit a few minutes while you prepare the rest of the ingredients.
Using a pastry brush or the back of a spoon, butter a baking dish with the softened 1 tablespoon/15g of butter.
Beat the sugar with the 3 eggs in medium-high speed until pale and fluffy, about 3 minutes. Decrease to a lower speed and with the mixer running sprinkle the 6 tablespoons/58g of flour. In a stream add the 1 ½ cup/350g of heavy cream. Mix in the 2 teaspoons/6g of vanilla extract and the ¼ teaspoon of salt.
Arrange the 2 ½ cups/350g of blueberries evenly in the baking dish. Pour batter over.
Transfer to oven and bake for 30 to 35 minutes, until slightly puffed, the edges look crispy and the center looks set.
Sprinkle confectioner’s sugar on top and serve with fresh fruits and whipped cream.
You may store any leftovers in the fridge and heat any slice in a countertop oven at 350°.
