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.
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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 Bob’s Red Mill 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 and hazelnut pear cake, the almond flour in my chocolate raspberry almond tart, almond flour pancakes and tangia-style slow cooker lamb shanks and both in my Catalan fish stew.
As well as individual flours, they have some great blends, like the 1 to 1 gluten free flour I used in the GF version of this clafoutis. And their organic unbleached white flour I used in the other version is so good it’s used by professional bakers.
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.
See just how easy it is in this video:
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)
- A little coconut oil , for skillet/dish
- 2/3 cup milk 150ml
- 1/2 tsp vanilla
- 2 eggs
- 1/4 cup honey 4tbsp
- 2/3 cup Bob's Red Mill 1 to 1 Gluten Free Flour or Organic White Flour 90g
- 1 pinch salt
- 1/2 lemon zest (zest of 1/2 lemon)
- 5 oz blueberries 140g
- 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.
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This is a sponsored post written by me on behalf of Bob’s Red Mill.