The blueberry clafoutis recipe is a simple and delicious dessert, combining a creamy texture with fruity flavors. Easy to make, it’s perfect for any occasion, whether for a snack or dinner. The blueberries add a fresh touch, while the light batter creates a perfect balance with their sweetness. Try this recipe that will surely delight any sweet tooth.
History & Origin
Clafoutis has a charming history rooted in the French countryside. Originating in the Limousin region, the name comes from the Occitan word “clafir,” meaning “to fill,” as the batter fills the dish around the fruit. Traditionally, black cherries—pits and all—were used, lending the dessert a subtle almond flavor as the pits released their aroma during baking. Today, home cooks and chefs alike experiment with a variety of fruits, with blueberries being a popular modern choice for their vibrant color and natural sweetness.
Ingredients of Blueberry Clafoutis recipe
Blueberries are not only delicious but also packed with antioxidants and vitamins. Their natural sweetness and slight tartness make them a perfect match for the creamy custard-like batter of clafoutis. When baked, blueberries burst, infusing the dessert with vibrant color and flavor.
3 cups fresh blueberries
4 large eggs
½ cup sugar
1 cup flour
2 cups whole milk
1 tsp vanilla
2 tbsp butter
Pinch of salt
Powdered sugar for dusting
Blueberry Clafoutis recipe Execution
Preheat the Oven: Preheat your oven to 350°F (180°C). Butter a 10-inch pie dish or oven-safe baking dish.
Mix Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until the mixture turns pale and slightly frothy.
Incorporate the Dry Ingredients : Gradually add the flour to the egg mixture, whisking continuously to avoid lumps.
Add Wet Ingredients : Slowly pour in the milk while whisking to create a smooth batter. Add the vanilla extract, melted butter, and salt. Mix well until fully combined.
Prepare the Dish: Evenly spread the blueberries in the buttered dish.
Combine Batter and Blueberries : Once the edges are set, carefully roll the omelette from one side to the other, creating a rolled log shape. Remove from heat.
Bake: Bake for about 45 minutes, or until the top is golden and a knife inserted into the center comes out clean.
Cool and Garnish: Let the dish cool slightly before sprinkling powdered sugar on top.
Serving Suggestions
- Serve warm or at room temperature, dusted with powdered sugar.
- Pair with a dollop of whipped cream, vanilla ice cream, or a spoonful of crème fraîche.
- It makes a delightful breakfast treat or a light dessert after a summer meal.
Make It Your Own: Variations
- Add a handful of sliced almonds or chopped pistachios on top for crunch.
- Swap vanilla for almond extract for a different aroma.
- Try adding a splash of liqueur, such as Grand Marnier or Amaretto, to the batter.
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Additional tips
- Substitute blueberries with cherries, raspberries, or a mix of berries if desired.
- The batter should have a liquid consistency, similar to pancake batter
- It’s normal if the berries float to the top.
- Use room temperature ingredients for a smoother batter.
- Sift the flour to avoid lumps.
- For extra flavor, macerate the blueberries in a tablespoon of sugar and a splash of lemon juice before adding to the dish.
- Let the clafoutis cool slightly before serving to allow the custard to set.
Nutritional Benefits
Blueberry clafoutis is not only delicious but also offers some nutritional value, especially when made with fresh, high-quality ingredients. Blueberries are renowned for being rich in antioxidants, particularly anthocyanins, which help protect the body from oxidative stress. They are also a good source of vitamin C, vitamin K, and dietary fiber. Eggs provide high-quality protein and essential nutrients like vitamin B12 and choline, while milk contributes calcium and vitamin D for healthy bones. Although clafoutis is a dessert, it can be enjoyed as part of a balanced diet, especially when served with fresh fruit and in moderate portions.
Presentation and Pairing Ideas
For an elegant presentation, serve your blueberry clafoutis warm in individual ramekins, dusted with powdered sugar and topped with a few extra fresh blueberries. This dessert pairs wonderfully with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a spoonful of tangy crème fraîche. For a brunch or special breakfast, serve clafoutis alongside a cup of freshly brewed coffee or a pot of floral tea. If you’re serving it as a dinner dessert, a glass of chilled Moscato or a fruity white wine complements the flavors beautifully.
Storage and Reheating Tips
Clafoutis is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to three days. To keep the texture pleasant, cover the dish tightly with plastic wrap or transfer portions to an airtight container. When ready to serve again, gently reheat the clafoutis in a low oven (about 300°F/150°C) for 10–15 minutes, or enjoy it cold straight from the fridge. Avoid microwaving, as it can make the custard rubbery. If you want to prepare ahead, you can make the batter up to a day in advance and keep it refrigerated; simply add the fruit and bake when you’re ready.
Blueberry Clafoutis Recipe FAQs:
- Can I use frozen blueberries? Yes, but do not thaw them before adding them to the dish. Adding them frozen prevents them from bleeding into the batter too much.
- Can I substitute the milk with a non-dairy alternative? Yes, almond or soy milk can be used as a substitute. The texture might be slightly different.
- Why is my clafoutis rubbery? Overbaking or too much flour
- Why did it collapse? It’s normal for clafoutis to deflate slightly as it cools
- How can I prevent the batter from curdling? Add milk slowly and whisk constantly
- Do I need to grease the baking dish? Yes, buttering the dish is essential to prevent the clafoutis from sticking and ensures easy removal.
- How do I know when the clafoutis is done? The clafoutis is done when the top is golden brown and a knife inserted into the center comes out clean. The center may still be slightly jiggly.
- Can I add other flavors to the clafoutis? Yes, you can add a pinch of cinnamon or lemon zest for extra flavor.
- How should I store the clafoutis? Store leftovers in the refrigerator for up to 3 days.
- Can I use other berries instead of blueberries? Yes, cherries, raspberries, or a mix of berries work well.
- Why did my berries sink to the bottom? This can happen if the batter is too thin. Make sure to measure the flour and milk accurately.
- The batter seems very liquid; is that normal? Yes, the batter should have a liquid consistency, similar to pancake batter.
- Can I make this recipe ahead of time? The clafoutis is best served fresh, but you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Add the berries and bake just before serving.
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