Blueberry Clafouti

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2 cup blueberries
3 egg
1/2 cup granulated sugar
1 tbsp melted butter, cooled
1/2 cup all-purpose flour
1/8 tsp salt
1 cup milk
1 tsp vanilla
icing sugar
1 cup whipped cream


  1. Spray bottom and side of 9 or 10-inch (23 or 25 cm) quiche dish, deep pie plate, or cake pan with cooking spray. Spread blueberries in dish. Set aside.
  2. Combine eggs, sugar and butter in medium bowl; whisk until blended. Add flour and salt; whisk until blended and smooth. Add milk and vanilla; whisk until smooth. Batter will be thin. Pour batter over blueberries.
  3. Bake in preheated 375°F (190°C) oven until set and golden brown, about 35 minutes.
  4. Remove from oven and let cool for 20 minutes. The clafouti will deflate a little as it cools. Sprinkle with icing sugar. Cut into wedges. Serve topped with a dollop of whipped cream.



• Instead of blueberries, try other fruits such as raspberries, pitted cherries, or sliced apples, pears or apricots. You’ll need enough fruit to cover the bottom of the dish (2 to 3 cups/500 to 750 mL).

• Add a pinch of cinnamon or cardamom to the batter.

• Use almond extract instead of vanilla.

• Instead of whipped cream, serve with ice cream, crème fraiche or vanilla yogurt.