Blueberry Clafoutis is a baked custard French dessert that looks like it came from a French cafe but is actually one of the simplest desserts you can make at home.
Ingredients
The ingredients for this Blueberry Clafoutis (pronounced klah-foo-tee) are the same as for my Cherry Clafoutis except for the obvious fruit swap and I doubled the vanilla extract to omit the almond extract.
Trust me when I say that you’ll want to pick up blueberries in every grocery run. The rest of the ingredients can likely be found already in your pantry.
- Milk. I’ve used 2% but you can use whatever you have available.
- Granulated Sugar. I’ve used granulated Stevia a couple of times without any problems.
- Butter. If you only have salted butter, that’s fine.
- Eggs. You’ll only need 3 large eggs.
- Heavy whipping cream.
- Vanilla Extract.
Check doneness carefully. You want the center to be set but still a little jiggly. Try to avoid the berries when checking.
Technically, if we change the cherries to blueberries, this isn’t really called a clafoutis anymore. It’s called flognarde to indicate the difference. But, really, who’s going to know? It’s your kitchen!
What Can You Substitute For Heavy Whipping Cream?
Since this recipe uses both milk and heavy cream, you’re basically using “half and half”. So, you could easily substitute those two together by combining the total to end up with 1 ¼ cups of half and half.
If you only have milk and butter, try the tips from The Pioneer Woman for more substitutes.
How Easy Is Easy?
This dessert (or breakfast, of course) is mixed in a blender then poured in a pie plate. I always thought my Instant Pot Flan Recipe was easy, but this is even easier!
Instead of a standup blender, you could use an immersion blender. You could whisk it but be sure to whisk it really well to mix in the flour without lumps.
How To Serve
You can serve either warm or chilled. For toppings, I’ve used powdered sugar when I eat the clafoutis chilled as a dessert. If serving warm, I love it with maple syrup. Either way, you can use extra blueberries as garnish. Cover and place any remaining in the refrigerator for up to 3 days.
Just look at this beauty! For something that’s so ridiculously easy, it’s very impressive.
Behind The Scenes
To ensure that what you’re seeing at 24Bite is an actual human-tested recipe and actual recipe photography, I will be providing a new section for each post showing a Behind the Scenes photo. I know that you may be concerned about the recent influx of AI imagery and recipes in other places on the internet so I want you to have confidence in my site.
Recipe
Blueberry Clafoutis Easy Baked Custard
Equipment
- 8" or 9" pie pan or square baking dish
- Electric Blender or Immersion Blender
Ingredients
- 2 tablespoons Unsalted Butter
Filling
- ¾ cup 2% Milk
- ½ cup Whipping Cream sometimes called Heavy Cream
- 3 large Eggs
- ½ cup Granulated Sugar
- 65 grams All Purpose Flour (or ½ cup spoon and fill) *see note
- 2 teaspoons Vanilla Extract
- 225 grams Blueberries about ¾ pint
Topping
- 3 tablespoons Granulated Sugar
Instructions
- Clean and pick through the blueberries to remove any stems. Set on paper towels to dry.
- Place the butter in the pie pan and place in a cold oven.
- Preheat oven to 350℉. Keep a watch on the butter and remove the pan from the oven as soon as it's mostly melted. Swirl the butter around or brush it with a heat resistant brush. Set aside.
- Place milk, whipping cream, eggs, ½ CUP sugar, flour and vanilla extract in an electric blender. Pulse a few times to fully mix.
- Pour the egg mixture into the pie pan. Arrange the blueberries around the top, dipping them a little. They will still rise to the top.
- Sprinkle 3 TABLESPOONS of Topping on top of the egg mixture. Do not mix.
- Place the pie pan in the oven and bake about 35-45 minutes, until a blunt knife comes out clean. Allow to set for 15 minutes before eating warm or, once completely cooled, place in refrigerator at least 4 hours to serve chilled.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
Follow 24Bite:
I look forward to hearing about your blueberry clofoutis! It’s a perfect breakfast for holidays too.