Blueberry Clafouti

Blueberry clafouti is a classic French dessert that’s a luscious cross between pancake and custard. Filled with berries and smothered with ice cream, it’s just as dreamy as it sounds. Our sorta divine intervention.

A white bowl with a serving of blueberry clafouti, a scoop of vanilla ice cream, and a spoon resting in the bowl.

One of my favorite ways to enjoy summer fruit is in this blueberry clafouti (pronounced kla-foo-tee), from the verb clafir, meaning “to fill or stuff.” This simple French staple falls somewhere between a pancake and a custard—let’s just say that it’s ethereal and you must try it.–Ellen Brown

Can I substitute other fruit for the blueberries?

If you’re feeling a bit devil-may-care, you can substitute any stone fruit, such as halved cherries or diced apricots, plums, or peaches, for the blueberries.

If you’re feeling lush, you can substitute 2 tablespoons triple sec or other orange-flavored liqueur for 2 tablespoons of the milk.

And if you don’t have half-and-half on hand, you can replicate it in this recipe by adding 1 tablespoon melted butter to a scant cup whole milk. Similarly, you can replicate heavy cream by combining 3/4 cup melted butter with 1 cup whole milk. (While the cream substitution works well for baking, it won’t work to make whipped cream.)

Blueberry Clafouti

  • Quick Glance
  • (2)
  • 10 M
  • 35 M
  • Serves 6 to 8
5/5 - 2 reviews
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Preheat the oven to 400ºF (204ºC) and generously butter the sides and bottom of a large (preferably 12-inch) cast-iron skillet.

Reserve 2 tablespoons sugar. Combine the remaining sugar and the flour, eggs, milk, half-and-half, vanilla, and salt in a blender or food processor fitted with the steel blade and purée until smooth. (The batter can be made up to 1 day in advance and refrigerated in a tightly covered container; stir it well before using. Do not bake or broil the clafouti until just before serving.)

Arrange the blueberries in an even layer in the skillet and pour the custard over them. Bake for 20 to 40 minutes, or until the top is puffed and springy to the touch. (It’s probably not going to be done at 20 minutes, but start checking it then. The larger the skillet, the less time the clafouti will take in the oven.)

Remove the skillet from the oven and heat the broiler. Sprinkle the dish with the remaining 3 tablespoons sugar, dot with the butter, and broil the clafouti about 6 inches from the broiler for 1 to 1 1/2 minutes, or until it’s lightly browned. Let cool a few minutes and then slice into wedges and inhale immediately, with ice cream, if using. Originally published May 09, 2015.

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Recipe Testers' Reviews

Oh, how I love a traditional French clafouti! Having made one with fresh cherries and another with raspberries in the past, I thought it was time to try this particular recipe with lovely blueberries. Not only was the taste and texture of this warm, custardy dessert divine, I liked that the recipe itself gave you tips on how to make your own half-and-half as well as heavy cream—very cool. I did substitute 2 tablespoons triple sec for a touch of the milk, and I thought it was a nice addition to the sweet fruit.

My total baking time was 35 minutes; the clafouti was still very wet in the center even after 25 minutes. I loved the appearance of this dessert—the blueberries float to the top of this pancake/crepe/custard concoction, and it's so pretty when it's cut and served on a fancy dessert plate. I served it with a small scoop of vanilla ice cream, which I wouldn't think to do normally, but with the warm custard, the ice cream gave it a chilled creaminess that is always a welcome addition. In terms of servings, this made 8 good-size dessert portions.

Assembling the ingredients for this blueberry clafouti and whipping everything together in a blender took less than 10 minutes, and it baked up perfectly in 25 minutes. Be sure to watch the broiling part second-by-second—we stopped after 1 minute, as a terrific, crackly, caramel-y top layer had already formed, which was our favorite part. The flavor is delicious and served 6 generous portions as part of a weekend breakfast.

The clafouti is on the sweet side, so we didn't think it needed ice cream, but a drizzle of half-and-half was nice on top. For our next version, we may cut back on the sugar a bit, and add orange or lemon zest. We definitely will make this tasty clafouti again. Be sure to butter the cast iron skillet well.


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  1. 5 stars
    This is my go to recipe whether cherries, blueberries or peaches. We had a special occasion and I made this with blueberries in addition to some good crumbled blue cheese. I’d say probably 2 T finely crumbled. I mixed the blue cheese with the berries prior to adding the berries to the pan. It was absolutely fantastic. Thanks for the greatest recipes, great writing and wit, but mostly the inspiration. Next perhaps cherries and basil? Who knows?

  2. I am totally going to make this but I am also thinking about making a savory version perhaps with cherry tomatoes and caramelized onions, or even with chopped-up leftover rattatouille.

  3. I adore baked blueberries-anything. We had some to use and I convinced my husband that they’d go well in a clafoutis, priming the pump with a classic cherry clafoutis. Made this today. Love it but I would suggest a couple of tweaks. As one of the commenters noted, this is far too sweet as written for our tastes. I measured about 3/4 c of vanilla sugar* keeping just one tablespoon aside for the finishing. I reduced the vanilla extract by half.

    I added a 1/4 tsp of orange blossom water and the zest of half an organic lemon. Because blueberry & lemon always get along.

    I tried using a parchment round underneath, but the round was too small for the pan and custard wound up under in some spots, a mess to unmold the first two slices. I may try this again in a pie plate or use a square brownie pan with parchment overlapping. I buttered the pan and the parchment, sprinkled some crust dust to ensure easy un-papering. Experiments continue.

    Once it set up a bit more, I transferred the remainder to a cutting board. Next servings should look better and taste just as lovely.

    Really, 3/4 c sugar is all you need. It should taste like custard with blueberry not sugar.

    * vanilla sugar is great to have on hand. Get whole vanilla beans and scrape the seedy paste for whatever recipe, then place scraped pods in a quart mason jar with sugar. Replenish the sugar as you use it, and next pod, toss in with the first ones. The pods will continue to scent the sugar and it’s a lovely subtle vanilla scent in many baked goods.

    NB: (food geek alert:) Clafouti or clafoutis (both are correct) technically refers only to the cherry clafoutis from Limousin France. All other fruit clafoutis are “flaugnarde” and you can pit cherries and add 1/4 tsp of almond extract to impart the flavor released by baked cherry pits.


    A cast iron skillet filled with blueberry clafouti--golden cake speckled with blueberries

    1. The beauty of recipes is they allow us to tweak the according to personal inclination and will, yes, Jacqueline? And then in a manner of speaking we make them our own. Thank you for taking the time to share your approach.

  4. Clafoutis custard works as a tart filling. Fill a cooled, blind-baked, 7-inch tart shell with berries and pour over about 1 cup of the custard. Custard sets in about 15 minutes. Serve at room temperature dusted with some confectioners sugar. My favorite is with blackberries!

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