Black and Blueberry Clafoutis

~ Blackberry Clafoutis ~

Here’s a riddle: What do a basket of berries and 3 eggs have in common? A light and simple dessert called clafoutis. Clafoutis is a baked French dessert similar to flan, consisting of fresh fruit smothered in a lightly sweetened egg batter. The result is a pudding-like concoction redolent with seasonal fruit.

Berries are everywhere now, lining the tables at the farmers market and teetering on shelves at our local store. Never one to hold back, I pile them into my basket and head home, nibbling on my purchases while thoughts of tarts, jams and fools run through my mind. Sometimes, when time is short, I know I will make  a clafoutis.

Clafoutis is remarkably quick and easy to prepare with a short list of ingredients. The result is rustic yet elegant, generously showcasing the season’s fruit. Bake the clafoutis in a gratin dish or cast-iron skillet. If you would like to fiddle with presentation, divide the batter between individual ramekins. I had a little extra batter left over and filled asian soup spoons for a dessert inspired amuse-bouche.

~ Blueberry Clafoutis ~

Berry Clafoutis
Makes 1 – 10 inch clafoutis or 8 – 6 ounce servings.

1 tablespoon unsalted butter, room temperature
2/3 cup sugar
3 large eggs
3/4 cup heavy cream
3/4 cup whole milk
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
12 ounces (350 g.) fresh berries, such as blackberries, blueberries, raspberries
Confectioners’ sugar for dusting

Preheat oven to 375 F. (190 C.) Butter a gratin dish, cast iron pan or ramekins.
Beat sugar and eggs in bowl of electric mixer until light and fluffy, 3-4 minutes. Mix in cream, milk, flour, lemon zest, vanilla and cinnamon. Set aside.
Arrange berries in the tart pan. Pour custard over the fruit. Bake in the oven until the filling is golden brown and set, about 35 minutes. (If using ramekins, baking time will be reduced to about 25 minutes). Remove and cool slightly. Before serving, dust with confectioners sugar. Serve warm or at room temperature with whipped cream.

33 responses to “Black and Blueberry Clafoutis

  1. Wow, beautiful. I haven’t made Clafouti in a few years and your pictures have inspired to make some this weekend. I love waking up to your blog – thank you. – Jackie (Bainbridge Island, Wa)

  2. Oh my goodness are these adorable! I just love all of your cooking dishes. 🙂 Not to mention what you make in them. Fabulous!

  3. Thanks for some terrific variations on my favorite dessert – I am used to the classic/boring cherry clafouti. Love the individual portion sizes!

  4. OMG, Lynda, your photography and presentations blow me away!

  5. Simply stunning. Katherine made a clafouti years ago, but she overcooked it on accident. It happens. I think it’s time to try again!

  6. These are so adorable! I love clafoutis. And I love saying it.

  7. I love your individual ramekins idea, I think I might try a fig version as I have huge amount, taking up room in my fridge!

  8. I love clafoutis and yours look beautiful! I especially love the cast iron pans! And the spoons! You must have baked it in the spoons. They are so cute! Blackberry and blueberry sounds delicious!

  9. I love the combination of berries that you used! I made this amazing desert for the first time earlier this summer with fresh cherries and fell in love. I can’t wait to try it with black and blue berries and love the presentation!

  10. these look delicious. I love clafoutis.There custard-like texture is irresistable. I love the photo with the appetizer spoons. that is adorable.

  11. I love clafouti !!, this looks delicious and the one in spoons so cute and creative. Absolutely adorable…

  12. I hadn’t thought of using blackberries in a clafoutis – what a brilliant idea! It looks absolutely lovely.

  13. These look so tempting.Summer dessert is perfect if made with berries!

  14. This is a dessert that I love and haven’t had in so long. I love your presentation in the Asian soup spoons. What a great idea.

  15. I almost never make clafouti, but I really should. It is so delicious. I just love how you filled those soup spoons with the batter. So lovely!

  16. Clafoutis are traditionally made with cherries- but this combo looks delicious! I love making clafouti. So easy and rich.

  17. I love the presentation. These look amazing!

  18. This looks terrific; I made a clafouti last year and you are so right; wonderful with berries. But don’t limit it to berries either, mine was with sweet cherries and was amazing. I want a slice now please. Pretty please?

  19. How pretty! I like clafouti with a glass of chilled sparkling wine in the late afternoon ;-))

  20. Thank you for reminding me of this stalwart of a dessert. A great way to showcase seasonal berries, and as you show us, so versatile in how you can cook and present it. Love your mini- cast irons and the asian spoon is very clever. – S

  21. Oh dear, this looks delicious! I’m seeing so many posts today with berries and lemon. I think it’s a sign I need to make something with these ingredients too. 🙂

  22. A delightful clafoutis! Those are two of my favorite berries. Yummy.



  23. Mmmmm. Made this last night to take over to a friend’s house. I made it in a skillet. It was wonderful and oh so easy!

  24. This looks so good, I’m definitely going to have to give it a try!

  25. colourfully delicious!!

  26. Such a beautiful blog! I love your pictures, presentations Snd thoughts! Stunning 🙂 Thnxs for sharing!!!

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  28. Recently I’ve been on a clafoutis bender- not your recipes, but I’ll have to try these- with those tiny plums from your tree! I just happened upon this recipe as I was looking for a plum crostata recipe….. sooo many recipes…. so little time…. and so little will power! :

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  31. Hello! How long did you bake them for in the tasting spoons? Any adjustments to temperature or otherwise?

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