Blueberry Clafouti

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.

If you don’t have half-and-half, you can always replicate it by adding 1 tablespoon melted butter to a scant cup whole milk. You can replicate heavy cream by combining 3/4 cup melted butter with 1 cup whole milk. (While this substitution works well for baking, this won’t work to make whipped cream.)–Ellen Brown

LC How Clafouti Came Into Creation Note

We all know how clafouti came into creation, yes? The angels got confused when making pancakes and ended up with something somewhere in between custard and pancakes. Talk about our sorta divine intervention. Oh, and it gets even lovelier. You can make this with stone fruits, too. (See the variation beneath the recipe.)

Blueberry Clafouti

  • Quick Glance
  • (1)
  • 10 M
  • 35 M
  • Serves 6 to 8
5/5 - 1 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 3 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.

Print RecipeBuy the The New Cast Iron Skillet Cookbook cookbook

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    • Stone Fruit Clafouti
    • Tux variation

      If you’re feeling a bit devil-may-care, here are a couple of ways to splash out and fancy up this clafouti. Substitute any stone fruit, such as halved cherries or diced apricots, plums, or peaches, for the blueberries. If you’re feeling lush, you may substitute 2 tablespoons triple sec or other orange-flavored liqueur for 2 tablespoons of the milk.

    Recipe Testers Reviews

    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.

    The smell and flavor of the finished blueberry clafouti were great. I love pancakes. The only problem I had was this was too large a quantity for my immediate family, so I'd cut it in half next time. I served it with a small dollop of whipped cream rather than ice cream. One caution is to not serve the recipe immediately. I did so, and it was far too hot to eat. The blueberries were still fairly molten. I would let it cool just a little next time.

    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.

    Clafouti is such a simple way to make a quick and seasonal dessert, showing off the best of the moment in fruit. Blueberries are a crowd-pleaser since the tart-sweet berries take on a jammy spiciness when cooked, and clafouti is a really simple way to showcase that. Usually the only thing standing in my way is remembering to have half-and-half or cream on hand as well as using the fruit promptly. This works for a dessert, as well as for a weekend brunch. The only thing that gave me pause was the amount of sugar—it was double every other clafouti recipe I've ever made, and I knew that just would not work for us. I cut the sugar in half, and even omitting the 3 tablespoons for the finish, was left with nearly 2 tablespoons that just seemed unnecessary. Making this in my largest cast iron skillet was similar to how I would do a Dutch baby, and although my skillet was a little undersized, the baking worked fine. I'd recommend being generous when buttering the skillet and take care to get the sides well-coated so that when the edges start to rise, they will not stick to the sides or interior where the sides meet the bottom of the pan. Using the skillet does make it easy to get in and out of the oven with the handle, but remember, you are still opening a 400℉ oven (and my forearm bears the burn mark as a reminder). The extra broiling with butter and sugar at the end was something I had not done with clafouti before, and it does make for a pretty presentation, especially for a dinner party. Otherwise, I am sure it would be fine to skip that if you want, though it takes only a minute. I love that this batter comes together so quickly and could be prepared ahead of time and put in the over while you're having dinner. If you have leftovers, it keeps nicely for a breakfast treat the next day (although the blueberries do some color changing and look odd where they touch the batter, but that didn’t stop us form having it with yogurt the next morning). Only by reducing the sugar by half did this rate a 10, and the extra broiling with butter and sugar at the end is a bit of extra fuss and calories.

    I think the blueberry clafouti should be a TC recipe because it's delicious. But more importantly, it's very easy to make. The hands-on time is 10 minutes, the total time is 35 minutes, and the only equipment you need is a blender and a cast-iron skillet. I made the batter 1 hour before I planned to bake the dessert. I just kept the blender container (with the lid on) in the fridge. I used the lower baking time of 20 minutes. The description of springy to the touch is accurate. I broiled the top for about 2 minutes. The only change I would make ingredient-wise is to use less butter for the topping. I used 2 tablespoons and there was excess melted butter which, when the dessert cooled, solidified and had an unpleasant texture.

    This blueberry clafouti was very quick and easy to throw together. Mix the ingredients in the food processor, pour them over the blueberries, and bake. Arranging the blueberries in the cast-iron skillet was almost pointless because once the custard was poured over them, they all flowed together. I had to rearrange the blueberries in the skillet, and then carefully put it in the oven. It took my clafouti 25 minutes for the middle not to look raw and for it to be springy to the touch. It was very pretty. The perimeter was all puffed up, like a Dutch baby pancake. And like a Dutch baby pancake, it deflated very quickly. My only complaint was that it was a tad too sweet for us. The 3 tablespoons sugar sprinkled over the top of the clafouti was too much. I would try 2 tablespoons next time.

    This recipe lends itself to many variations. It's a handy one to keep around for fruit that may be in season that you could swap out for the blueberries. Cherries, all kinds of stone fruit, and other berries come to mind. This yielded a really large clafouti, at least for us. We would get 8 to 10 servings out of this.

    Easy to make and an almost perfect example of clafouti or "pudding." Good blueberries are just coming into the markets where I live, and this is a great way to use them. They work great, too, because they're not too mushy or wet, a good substitute to the more traditional cherry. If you have an immersion blender, that works great in place of the food processor and is much easier to clean. That is what I used. I blended the batter directly in a pitcher and put the pitcher in the fridge until I was ready to bake it. It took about 27 minutes in the oven for the batter to set, puff, and get springy. My only small issue with the recipe is the amount of sugar. I think it is a bit too sweet. I'd cut the sugar quantity to maybe closer to 3/4 cup (180 grams) and only use 1 tablespoon for the broiling step next time. My wife, however, thought the sweetness was just right, so it's a personal preference. This recipe serves 8 people comfortably. Instead of making ice cream, I prepared a crème anglaise sauce flavored with a bit of almond extract. The cold sauce worked perfectly with the warm clafouti.


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    1. 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.

    2. 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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