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 ~

Black and Blueberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
6 ounces fresh blueberries
6 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

33 thoughts on “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. 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!

  5. 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!

  6. 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!

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

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

  9. 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.

  10. 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?

  11. 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

  12. 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. 🙂

  13. 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! :

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

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