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Photograph of Blueberry Clafoutis

Blueberry Clafoutis

Clafoutis describes a dish of luscious, macerated fruit topped with a thick, lightly sweetened custard type batter, enhanced with nutty brown butter. It is baked in the oven until golden, slightly crispy on the outside and soft and fluffy on the inside, with the flavours of the fruit bursting through.

Course Dessert
Cuisine French
Keyword blueberries, clafoutis, flaugnarde
Prep Time 15 minutes
Cook Time 55 minutes
Servings 6

Ingredients

The blueberries:

  • 400g fresh blueberries
  • 40g caster sugar
  • 2 tablespoons Amaretto or Kirsch

For the pan:

  • 10g unsalted butter, very soft
  • 25g caster sugar

Clafoutis Batter:

  • 2 medium eggs
  • 45g caster sugar
  • ½ teaspoon vanilla extract
  • 20g unsalted butter
  • 20g plain flour
  • ⅛ teaspoon fine salt
  • 75g semi skimmed milk
  • 75g double/heavy cream

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to fan oven 180°C /200°C/400°F/Gas 6

  3. First prepare the blueberries – mix together the blueberries, sugar and Amaretto or Kirsch and leave to macerate whilst you make the rest of the dessert.

  4. Secondly, prepare the pan – rub the cooking pan with the butter and then sprinkle over the sugar, making sure you have even coverage.

  5. Now, make the clafoutis batter – heat the butter in a small pan until it browns to a hazelnut colour. Set aside. (See Recipe Notes.)

  6. Beat the eggs, sugar and vanilla until thick and creamy.

  7. Whisk the flour and salt into the egg mixture and add the milk, cream and beurre noisette/brown butter.

  8. Bring it all together – tip the blueberries and their juices into the baking and serving dish and pour over the batter.

  9. Cook in the centre of a pre-heated oven for 45 – 60 minutes or until cooked and the centre is slightly risen.

  10. Remove from the oven and let it sit for 10 minutes before serving.

  11. Serve sprinkled with icing sugar – delicious with fresh Chantilly or fresh cream, or ice cream, or both!

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • 2 x mixing bowls
  • saucepan
  • 25cm/10in round cooking pan/dish

Brown Butter:

For more information about brown butter, see here.

Chantilly Cream:

For details on making Chantilly Cream, see here.