Blueberry Clafouti

    1 hour

    Normally cherries are used in the traditional French clafoutis but blueberries are just as delicious! When other kinds of fruit are used, the dessert is referred to as a flognarde. By either name, this light, baked custard is divine with fresh fruit.

    5 people made this

    Serves: 8 

    • 325g fresh blueberries, rinsed and drained
    • 3 eggs
    • 1 egg yolk
    • 1 cup caster sugar
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 3/4 cup plain flour, sifted
    • 1 pinch salt
    • 1 tablespoon icing sugar for dusting

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease an 20cm round baking dish.
    2. Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly.
    3. Bake on the centre rack in preheated oven until top is golden and springs back when touched, about 45 minutes. Cool slightly and slice into 8 equal pieces. Dust with icing sugar and serve.

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    Reviews in English (26)


    Clafouti is a French breakfast dessert that generally mascerates almond extract or kirsh, and granulated sugar with fruit like cherries. Because blueberries are a juicier fruit than cherries, I took the first reviewers suggestion and added 1/3 cup more of flour to the batter. Also at the suggestion of the first reviewer, I mascerated the blueberries with 3 TBSP. of sugar, and 1/2 teason of lemon extract. (almond extract didn't seem right for blueberries.) It turned out wonderfully and my children liked this. The texture is not cake-like, but again, not quite custard like. Slightly like thick crepes. The only reason this didn't get 5 stars was for the directions given, otherwise, this was a nice change for a breakfast offering, and my family enjoyed this.  -  30 Aug 2007  (Review from Allrecipes USA and Canada)


    The flavor of this was wonderful. Although I was extremely disappointed in how the nice fluffy top that came out of the oven had fallen through and just become a mere coating over the custard underneath. Had I read a review about more flour I might have tried that. But I never saw that one. Most clafouti's have the custard but the cake top should also hold up. Therefore, only a three.  -  30 Jun 2008  (Review from Allrecipes USA and Canada)


    This is really excellent and simple! I have made it twice in two weeks. The first time I made it I used raspberries and substituted light cream for the milk, I know more fat, but it gets worse (see below) and 1 cup of flour and added 1/2 tsp of cinnamon. It was excellent! Yesterday, I made it with fresh pineapple and coconut and it is delicious! The worse part (more fat) is that I made a butter sauce (both times) that I always make with bread pudding to drizzle on each individual serving. This is such a versatile recipe as it seems you can use just about any fruit or combination you like. PS This is better than the other clafouti recipe on this site that has more ratings and I made that one with blueberries!!  -  11 Oct 2009  (Review from Allrecipes USA and Canada)