Blueberry Clafoutis

July 16, 2025 Laura

What do you think is Summer’s superpower? It’s probably a loaded question based on where you live and what you love. Tomatoes, corn and stone fruits are all considered summer favorites. For me, you can’t beat berries: blueberries, blackberries, raspberries and strawberries. This site is full of ideas for using your berry bounty, but his recipe may be one of my favourites. A clafoutis is an eggy, fruit-filled bake that sits somewhere at the intersection of a Dutch baby pancake and a custard or flan. Bring it together in a blender with a handful of pantry staples and you’ve got a last minute dessert for entertaining or for using up berries before they hit their expiration.

Blueberry Clafoutis

The classic French baked dessert traditionally uses cherries but blueberries are the star in this baked beauty that is an intersection between a Dutch baby pancake and a custard or flan.

Print Recipe

Prep Time 30

Ingredients Method

Ingredients

3 Tbsps unsalted butter
2 cups blueberries
3 eggs
1 cup whole or 2% milk
1/4 cup heavy cream
1/2 cup granulated sugar plus 1 Tbsp
1/2 cup all purpose flour spooned and leveled
1/4 tsp salt
Confectioners sugar for dusting

Method

Preheat the oven to 375F and set an oven rack in the middle.
Melt the butter in a 10-inch cast iron or nonstick baking dish. Swirl the butter to coat the sides of the pan. Scatter the blueberries in an even layer in the skillet or baking dish.
In a blender, combine the eggs, milk, cream, 1/2 cup sugar, flour and salt. Mix on medium speed until smooth and well combined. Pour batter over the berries.
Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle with remaining 1 Tbsp of sugar. Place back in the oven and bake until set and golden brown, about 25 to 30 minutes more. Let cool on rack for 30 minutes, then dust with powdered sugar and serve.