Blueberry Lemon Clafoutis Recipe

I’m sharing my favorite Clafoutis Recipes, starting with a cherry version that bakes fresh fruit into a delicate custard-like batter.

I still get a weird little thrill when a Blueberry Lemon Clafoutis comes out of the oven. Clafoutis is that French thing where fruit and a custard like batter meet, and eating it feels wrong in the best way.

The bright pop of blueberries and the warm set from the eggs keeps pulling me back, I cant explain it. This sits between my favorite Clafoutis Recipes and the Blueberry Desserts I make when I want French Desserts energy instead of something showy.

It looks simple but hides small tricks, so trust me, you will be pleasantly surprised.

Why I Like this Recipe

– I like how it’s super easy to make but people always act like I spent hours on it.
– I like the soft, creamy-ish texture, cozy and not overly sweet so I can eat it morning or night.
– I like that it looks fancy on a plate so I get compliments, even when it’s kinda rustic and messy.
– I like that leftovers still taste good the next day, so it’s perfect for when I’m lazy or busy.

Ingredients

• eggs: give structure and protein, help the custard set, makes it rich and slightly firm
• blueberries: bright burst of sweet-tart flavor, add fiber and antioxidants, juicy pockets
• lemon: zest adds perfume, juice gives acidity and freshness, cuts the richness
• sugar: sweetens the custard, feeds browning, mostly carbs so not much nutrition
• flour: builds body and slight chew, adds carbs and necessary structure to the base
• milk and cream: add fat and calcium, make the texture silky and indulgent
• butter (for pan): greasing pan adds flavor and helps edges brown, tiny bit of fat, ya

Ingredient Quantities

• 3 large eggs (room temp if you remember)
• 1/2 cup (100 g) granulated sugar
• 3/4 cup (95 g) all purpose flour
• pinch of salt (about 1/8 tsp)
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream or half and half
• 1 teaspoon vanilla extract
• zest of 1 lemon plus 1 tablespoon fresh lemon juice
• 2 cups (300 to 340 g) fresh blueberries (or frozen if you prefer)
• 2 tablespoons unsalted butter, melted (for greasing the pan)
• powdered sugar for dusting, optional if ya want it pretty sweet)

How to Make this

1. Preheat oven to 350°F (175°C). Generously brush a 9 or 10 inch ovenproof dish with the 2 tablespoons melted butter, make sure bottom and sides are coated.

2. In a large bowl whisk together 3 large eggs and 1/2 cup (100 g) granulated sugar until the mixture is pale and a little thick, about 1 to 2 minutes. Room temp eggs help, but don’t stress if you forgot.

3. Add 3/4 cup (95 g) all purpose flour and a pinch of salt (about 1/8 tsp). Whisk until smooth and no lumps remain.

4. Slowly whisk in 1 cup (240 ml) whole milk and 1/2 cup (120 ml) heavy cream or half and half until the batter is thin, like a crepe batter.

5. Stir in 1 teaspoon vanilla extract, the zest of 1 lemon and 1 tablespoon fresh lemon juice. Give it a quick taste, it should be bright but not mouth-puckering.

6. Scatter 2 cups (300 to 340 g) fresh blueberries evenly in the buttered pan. If using frozen, you can leave them frozen so they don’t turn the batter purple too much.

7. Pour the batter over the blueberries, try to get an even pour so fruit is distributed. Let it sit 5 minutes so the batter settles around the fruit.

8. Bake on the middle rack for 35 to 45 minutes, until the clafoutis is puffed, edges are golden and the center is mostly set with a slight wobble. A toothpick in the center should come out mostly clean.

9. Cool for at least 10 minutes, it will deflate a bit and set more as it cools. Dust with powdered sugar if ya want it pretty sweet, slice or scoop and serve warm or at room temp.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9 or 10 inch ovenproof baking dish, for the clafoutis
3. Pastry brush or silicone brush to coat the pan with melted butter, you can use a paper towel but brush is nicer
4. Large mixing bowl
5. Whisk (for eggs, sugar and batter)
6. Measuring cups and spoons plus a kitchen scale for the gram measurements
7. Microplane zester or fine grater and a small citrus juicer or fork for the lemon juice, makes life easier
8. Rubber spatula or wooden spoon to scrape the bowl and fold the batter
9. Fine mesh sieve for dusting powdered sugar and a toothpick or skewer to test doneness

FAQ

Blueberry Lemon Clafoutis Recipe Substitutions and Variations

Quick swaps you can try:

• Eggs: 3 tbsp aquafaba (chickpea brine) per egg, whipped until foamy — keeps it custardy and light. Or 1/4 cup pureed silken tofu per egg for a denser, vegan result (add 1/2 tsp baking powder if it feels too heavy).
• Granulated sugar: 1:1 coconut sugar works great for similar sweetness and browning. Or use 6 tbsp (3/8 cup) maple syrup or honey in place of 1/2 cup sugar and reduce the milk/cream by about 1 tablespoon to keep batter consistency right.
• All purpose flour: swap with a cup-for-cup gluten free 1:1 baking flour (with xanthan) at the same amount (3/4 cup) for a gluten free clafoutis. If using almond flour instead use 3/4 cup but expect a more delicate, denser texture and consider adding one extra egg or 1 tbsp cornstarch to help bind.
• Heavy cream / half and half: replace 1/2 cup with 1/2 cup full fat canned coconut milk for a dairy free version, same richness. Or just use extra whole milk in place of the cream but know it will be a bit less rich and slightly thinner.

Pro Tips

– Let the eggs and dairy come to room temp first, even 20 minutes helps. Cold eggs make the batter look curdled and it wont trap air as well so the clafoutis won’t puff up as nicely. If youre in a rush, put the egg carton in a bowl of warm water for 5 minutes.

– Don’t overmix after you add the flour. Whisk until just smooth, then stop. Overworking develops gluten and gives a rubbery custard. If you see a few tiny lumps, strain the batter through a sieve quick, it only takes a second and makes it silkier.

– Keep the berries from sinking or bleeding into the batter. Toss fresh blueberries lightly in a teaspoon of flour or cornstarch so they stay suspended, or use frozen right from the freezer if you want less purple streaking. Scatter some on top so you get pretty dots when it bakes.

– Watch the center, not the clock. Ovens vary so look for puffed edges and a slightly wobbly center. Rotate the pan halfway if your oven has hot spots, and let it rest 10 minutes after baking so it sets up before you slice. Dust with powdered sugar at the end, not before, otherwise it melts.