French Blueberry Clafoutis is a classic dessert with a custard-like texture. Super easy to make with simple ingredients and perfect for breakfast or dessert!
If you’re looking for the perfect breakfast/brunch/afternoon snack/ after-dinner dessert recipe to bake this weekend, you’ve come to the right place. Meet this delicious, easy French blueberry clafoutis!
This thick, fluffy and custardy cake is loaded with blueberry flavour, and SO easy to make with super simple ingredients.
When it comes to favourite family breakfast recipes, nothing beats a classic French blueberry clafoutis for me (although fluffly pancakes come straight after).
French Clafoutis is not as laborious to make, or heavy in sugars and butter, as other desserts, and it’s incredibly quick to put together.
It really makes a lovely cosy treat to share at your breakfast table over the weekend, and it’s just as great to enjoy with a nice cup of tea in the afternoon.
This yummy blueberry clafoutis is quick, easy and fuss-free to whip up.
All you need is super simple ingredients such as:
- almond extract
This custardy, delicious traditional clafoutis is an easy family dessert and a kid-approved recipe. Best of all, it comes together in a few easy-to-follow steps:
- Arrange the blueberries onto the bottom of a cast-iron skillet.
- Mix all the remaining ingredients in a mixing bowl.
- Pour the batter over your blueberries.
- Bake in the oven until set!
Before you know, you’ll have a delicious warm French blueberry clafoutis ready to enjoy.
If you’re looking for a simple fruit-loaded dessert to share, clafoutis will not disappoint!
Can I use other fruit to make French clafoutis?
I had fresh from the farmers market blueberries, so I thought it was the perfect way to use them.
The traditional recipe calls for unpitted cherries, but other fruit variations such as peach, plums, strawberries or blackberries would all make a wonderful clafoutis.
Can I make gluten-free clafoutis?
Yes, you can!
I’ve tested this French blueberry clafoutis with gluten-free flour and rice flour (if you’re in the UK look for Dove gluten-free flour or rice flour) and the result was pretty much the same as using all-purpose flour.
More breakfast/dessert recipes to try:
Easy French Blueberry Clafoutis
- 300 g fresh blueberries
- olive oil or butter, for greasing
- 1 tablespoon sugar
- For the batter:
- 3 free-range eggs
- 250 ml fresh whole a2 Milk™
- 100 g sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, optional
- 65 g all-purpose flour
- a pinch of sea salt
- Place a baking rack in the middle of the oven and heat to 400°F/190°C. Grease a 10-inch cast iron skillet with olive oil or butter, sprinkle with sugar, arrange the blueberries evenly onto the bottom of the pan, and set aside.
- Whisk together the eggs, milk, sugar, vanilla extract, almond extract if using, followed by the flour and a pinch of salt. Mix all the ingredients until well combined.
- Pour the batter evenly over the blueberries into the prepared pan.
- Bake in the oven until set, and lightly golden-brown around the edges, about 35-40 minutes.
- Remove the clafoutis from the oven, place the skillet on a wire rack and allow to cool for 10 minutes, then serve.
- Store in an airtight container in the fridge for up to 2-3 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.