This Blueberry Clafoutis is an easy French dessert with a sweet custard-like texture. Made with simple ingredients, this classic recipe is the perfect answer if you’re looking for an easy dessert to share!
Happy weekend! 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 my cozy 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 family favourite breakfasts, nothing beats a classic clafoutis for me (although pancakes come straight after). 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 cozy 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.
How To Make French Blueberry Clafoutis:
This yummy blueberry clafoutis is quick, easy and fuss-free to whip up – You simply arrange the blueberries onto the bottom of a cast iron skillet, then throw all the remaining ingredients in a mixing bowl and combine them together. Pour the batter over your blueberries, bake in the oven until set, and before you know, you’ll have a delicious warm clafoutis ready to enjoy.
To make it accessible to whom, like me, suffers from dairy-intolerance (but careful if you have a diagnosed lactose intolerance), for this recipe I’ve swapped regular milk and used easy-to-digest fresh whole milk from a2 Milk™.
If you haven’t heard of a2 Milk™ before, it’s an award-winning brand that produces milk naturally free from the A1 milk protein, which is the one that causes many health issues to people who are dairy intolerant.
It’s no secret that I’m dairy intolerant, so I’ve been using a2 Milk™ for years, and I’m so glad it makes it possible for me to enjoy all kind of dairy treats without feeling uncomfortable.
Now, let’s go back to this delicately sweet blueberry clafoutis. You can use any fruit to make it. 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.
This custardy, delicious traditional French Blueberry Clafoutis is an easy family favourite dessert and a kid-friendly recipe. If you’re looking for a simple fruit-loaded dessert to share, clafoutis will not disappoint!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
- 300gr fresh blueberries
- olive oil or butter, for greasing
- 1 tbsp sugar
- For the batter:
- 3 free-range eggs
- 250ml fresh whole a2 Milk™
- 100gr sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 65gr 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.