Clafoutis Blueberry

A batter somewhere between a crêpe and a custard, poured over blueberries and baked until just set and slightly wobbly in the middle. Soft, eggy, and flan-like inside, with fruit through every slice. This is the blueberry version!

Prep15

Cook35

Total50

Servings

DifficultyEasy

Ingredients

200 gr blueberries or wild blueberries
3 egg
200 gr plain flour
30 gr unsalted butter melted
3 gr baking powder
50 gr sugar
60 ml whole milk
1 pinch salt

Equipment

Instructions

Prepare the batter

Preheat the oven to 180°C (160°C fan) and butter the baking dish generously. Crack the eggs into a mixing bowl with the sugar and beat until smooth and slightly frothy. Whisk in the flour and salt until completely lump-free, then pour in the milk gradually, whisking continuously. Finally whisk in the melted butter. The batter should be thin and pourable, closer to crêpe batter than cake batter.

Rest the batter

Leave it to rest for 10 minutes so the flour hydrates fully.

Add the fruit

Scatter the blueberries evenly across the buttered dish, then pour the batter over them to cover completely. If using frozen berries, add them straight from the freezer without thawing.

Bake

Bake for 35–40 minutes, until puffed, golden and just set with a slight wobble in the centre. Add a couple of minutes if using frozen fruit.

Serve

Let it cool slightly before serving. It will sink a little as it cools, which is normal. Lovely warm or at room temperature.

Notes

If fresh blueberries aren't available, frozen work well. Don't thaw them first, or the clafoutis will be watery.
For a touch of warmth, add a little cinnamon or vanilla to the batter.
Don't add extra flour. A clafoutis batter is meant to be thin, which is what gives it the flan-like texture.
It sinks as it cools. That's what a baked custard does.

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