You might not have heard of blueberry clafoutis, but if you haven't then you really should. I've made two versions of this easy, tasty dessert - one gluten free and one not. One thing is common, though - it's so good.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
I admit that I hadn't heard of clafoutis until a few years ago when I saw one being made on a cooking show on TV. I remember thinking how really easy it looked and I loved that it was packed with fruit. Somehow, though, I still didn't get round to baking it.
However now that I've been using my little cast iron skillet for Dutch baby pancakes and have been loving them, I thought it might be just the thing for a smaller version of clafoutis as well. You see, any recipe I have seen serves a large group which is fine sometimes, but not for day to day for us, and I think many others. I've adapted the basic recipe to be perfect for 2-4, depending on how hungry you are!
What is clafoutis?
Clafoutis is a French dessert that's somewhere between a thick, fruit-filled pancake and a custard. Cherry is the most common version but blueberry is even easier and has the advantage of no pitting.
The custard-type filling has some vanilla and lemon zest in there so it has a lovely spring-like flavor to it. I've made this refined-sugar free by using honey instead of sugar, which also goes really well flavor-wise.
I made this a couple times, not only because it was really quick and easy but because I wanted to try it both 'regular' and gluten free using flours.
I love the range of flours they have, that are great in so many things. Like the hazelnut flour in my German hazelnut Christmas cookies, the almond flour in my chocolate raspberry almond tart and both in my Catalan fish stew.
How it's made
This blueberry clafoutis could hardly be easier to make. While traditionally you mix the filling by hand, it's even easier in a blender or food processor. After you mix it up, just pour into the greased pan, drop in the blueberries then carefully put it in the oven.
It may rise up the sides of the pan but don't worry, it goes down as it cools. Then you can enjoy it warm, maybe with a sprinkle of powdered sugar over the top. The soft, warm blueberries pop in your mouth and go so well with the sweet, flavorful clafoutis.
I'm not really sure why clafoutis isn't better known, nor why it has taken me so long to make it, but I know one thing for sure. Now I've made it, it won't be a stranger from our house any longer, and I look forward to trying it with other fruits too. Give it a try, and you'll have it on repeat as well.
Like blueberries in dessert? Try these!
- Blueberry galette
- Lime mascarpone cheesecake shooters with blueberries
- Plus get more dessert recipes in the archives.
I made this in my Lodge 8in cast iron skillet which worked well (affiliate link).
Blueberry clafoutis (with gluten free option)
Ingredients
- A little coconut oil for skillet/dish
- ⅔ cup milk
- ½ teaspoon vanilla
- 2 eggs
- ¼ cup honey (¼cup is 4tbsp)
- ⅔ cup Bob's Red Mill 1 to 1 Gluten Free Flour or Organic White Flour
- 1 pinch salt
- ½ lemon zest (zest of ½ lemon)
- 5 oz blueberries
Instructions
- Preheat oven to 375F/190C. Lightly grease a 8in/20cm cast iron skillet/frying pan or similar sized baking dish with some coconut oil.
- Put the milk, vanilla, eggs and honey in a blender or food processor and blend until well combined. You may need to give it a stir by hand and then blend again as the honey can fall to the bottom. Add the flour, salt and lemon zest and pulse again until just combined. Try not to overmix.
- Pour the batter into the skillet/baking dish then place the blueberries in the mixture evenly.
- Bake in the oven for approx 30-35 minutes until lightly browned around the edges and set. Allow to cool a couple minutes before serving. It will probably be puffed up when you take it out the oven and collapse after a minute. Sprinkle with a little confectioners sugar/icing sugar to serve, if desired.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Remember to pin for later!
This is a sponsored post written by me on behalf of .
Matt says
Made the gluten-free option and it was outstanding.
Caroline's Cooking says
So glad to hear you enjoyed it!
Kathryn says
I found your blog and recipe while searching for an easy recipe to round out a French themed meal. This was so easy and so good! I made it with gluten free flour and replaced most the honey with stevia and also increased the amount to fit a larger cast iron. I didn't have enough blueberries so I added some chopped apple. Even with all the changes, it was so so good! Most asked for seconds and thirds. I will definitely make it again! Thank you!
Caroline's Cooking says
Glad to hear you enjoyed, and that it was popular with guests! And yes, one of the great things about clafoutis is you can vary the fruit in there.
Ah says
Can i use frozen fruit? And how long to bake then? So exited to try this!
Hugs,
Ah
Caroline's Cooking says
Yes, you certainly could use frozen fruit, it is just a bit more likely to 'bleed' juices into the dish but that's not really a problem, it just might not look quite the same. Bake time should be the same as it's more about the batter than the fruit.
Elizabeth says
Something that helps the honey not get stuck to the bottom, is if you heat the honey up on the stove beforehand. Overall a great recipe!
Caroline's Cooking says
Yes, very true that can indeed help especially if it's cold - thanks for mentioning, and glad you enjoyed!
travelinms says
I have made clafoutis before, however I missed the idea that it was dessert. I recall a delightful breakfast! I will be certain to try this recipe. What could be better than blueberries and lemons?
Caroline's Cooking says
It would definitely work well as a breakfast as well, given it's got that slight pancake feel to it. It's flexible! Hope you enjoy.
Kim says
This looks so good. Do know if this recipe would work using egg whites? Thanks!
Caroline's Cooking says
Thanks Kim, you know I have not tried so can't say for sure. It would certainly lose a little bit of the richness/flavor but it would be OK in holding together. if you try let me know how it turns out!
Natalie says
Clafoutis is the easiest dessert ever. And jet so delicious and somehow special. This blueberry clafoutis looks gorgeous Caroline. I would just add a scoop of vanilla ice cream on top for the most amazing Spring treat. Yummy!
Caroline's Cooking says
Thanks Natalie, and I agree, it's a lovely balance of seeming special but really easy. And ice cream would go well too!
Molly Kumar says
The clafoutis looks so good and I would totally wanna eat a big slice of it. Love the use of blueberries in it for that spring-summer feel.
Caroline's Cooking says
Thanks Molly, it's definitely all too easy to eat!
Sandhya Ramakrishnan says
Love those beautiful blueberries peeking out in the clafoutis. I would choose the blueberries over cherry any day to make this. I love Bob's red mill products and love your gluten free version.
Caroline's Cooking says
Thanks Sandhya, blueberries are definitely wonderful in here. And I agree, they have great products.
Jennifer Morrisey says
I have never heard of or had a Clafoutis, but I think I obviously have been missing out! You Blueberry Clafoutis is beautiful, and I love that it seems so easy to make! I know my family will love this recipe!
Caroline's Cooking says
Thanks Jennifer, it is indeed easy and tasty. Hope your family enjoys.
Byron Thomas says
This looks so beautiful. I've never heard of a clatoutis before, but now I can't wait to make my own. I love the indentations/craters left behind by the blueberries in the baking process. Hey, could those be ideal to fill with melting ice cream? 🙂 Looks great!
Caroline's Cooking says
Thanks Byron, indeed I know many people love some ice cream with clafoutis so sure it would go perfectly, especially with the juicy cooked berries.
Just Jo says
I love that you have included a gluten free version so I can make this for my bloob (my word for blueberries!) loving dad who is coeliac!
Caroline's Cooking says
Thanks, the Bob's Red Mill GF flour works so well, and I agree great to have the option for those who need or prefer it. And love the word bloob (I always called them blue blobs when I was a kid!)
Sara @ Modern Little Victories says
I've never ha clafoutis before but I love blueberry in any and everything so my mouth is watering over this. I'm sure it's delicious. I need to try it out for myself though!
Caroline's Cooking says
Thanks, hope you enjoy.
Gloria @ Homemade & Yummy says
I am a blueberry lover...it is my favourite berry. Love any reason to use my cast iron skillet. This dessert would be perfect to end a meal, or as a fab brunch menu item on the weekend. A true crowd pleaser. I use lots of Bob" Red Mill products, they are fantastic.
Caroline's Cooking says
Thanks Gloria. This sounds like the perfect match of a dessert for you! And yes, I agree it would be great for brunch, too.
Stephanie@ApplesforCJ says
This looks so yummy with all those blueberries. I've never had a clafoutis but I love cooking in a skillet so sounds like something I should try!
Caroline's Cooking says
Thanks, I have definitely become quite attached to my small skillet and it's perfect for this.
Alicia Taylor says
Our blueberries are bursting off the bushes soon! I'll have to try this. I love Bob's Red Mill, too. It's the only brand of cornmeal I use for my corn bread muffins.
Caroline's Cooking says
They do indeed have some great products, and sure this would be wonderful with freshly picked blueberries.
Adriana Lopez Martn says
Clafoutis is my guilty pleasure so easy to make and you can use almost any fruit, I make mine with cherries but this blueberry looks incredible.
Caroline's Cooking says
Thanks Adrianna, I can understand why, and do try blueberry in there too.
Veena Azmanov says
I love blueberry clafoutis but my recipe is not gluten free so now I can use yours when I need a gluten free version. Thanks
Caroline's Cooking says
It's a delicious dish, and the GF flour works so well.
Kelly @ Trial and Eater says
This looks like a dutch baby pancake! I am seriously swooning over all those juicy blueberries!
Caroline's Cooking says
It is similar to a Dutch baby pancake, just slightly different proportions so it's a bit softer, but equally delicious! The blueberries are so good, too.
Daniela Anderson says
Fruit desserts are really the best! I've had in my mind for quite a while to make clafoutis when juicy fruit are in season, so that's on my list for sure. My little one loves blueberries, l can see her enjoying a nice slice of this yummy dessert.
Caroline's Cooking says
Thanks Daniela, I agree desserts with fruit are a favorite of mine too. And the bursts of warm blueberry are so good, it would be sure to please a blueberry fan!
Denise Wright says
This looks gorgeous! I have never had this before and am definitely going to try it. I love Bob's Red Mill products and use them all the time.
Caroline's Cooking says
Thanks Denise, it's a lovely, easy dessert but tastes delicious. I agree, they have great products!
Kelsie | the itsy-itsy kitchen says
I love clafoutis! Yours looks wonderful, and thank you for creating a gluten-free version; I eat gluten but so many people I know don't so I'm always happy to be able to bake for them anyway 🙂
Caroline's Cooking says
Thanks Kelsie, I am similar, I don't need to eat gluten-free but never mind if I am and it's great to have that option for friends who have to avoid it.