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  • blueberry clafouti

    filed under: Pies + Tarts on November 22, 2013

    This dessert tastes amazing but should be made to be enjoyed immediately by a group because they do not keep well!

    Classic Blueberry Clafouti

    Blueberries are one of my favorite fruits and this dessert is such an excellent way to indulge.

    But I have a confession.

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    I had no idea what a clafouti was before I saw this recipe on McCormick Gourmet’s site.  I had to look it up just to see how to pronounce it! (and I still don’t know thankyouverymuch)

    But what I learned is that it’s a rustic baked dessert from France.

    It’s basically this:  berries arranged in a dish the covered in a sweet batter then covered in powder sugar and sometimes cream.

    Genius.

    Classic Blueberry Clafouti

     

    It is pretty much the perfect dessert and I totally get why every aspiring pastry chef wants to train in France.

    They do dessert right.

    blueberry clafouti

        Ingredients

        • 3 c blueberries
        • 2 tbsp. chopped McCormick® Gourmet Collection Ginger, Crystallized
        • 1/4 c plus 1 tablespoon sugar, divided
        • 1 c whole milk
        • 3 eggs
        • 1/2 c flour
        • 1 tbsp. McCormick® Gourmet Collection 100% Organic Cinnamon, Saigon
        • 2 tsp. McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar

        Instructions

        1. Preheat oven to 325°F.
        2. Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
        3. Sprinkle blueberries, ginger and 1/2 cup of the sugar in bottom of prepared dish.
        4. Pour milk into blender container. Add eggs, flour, cinnamon, vanilla and remaining 1 tablespoon sugar; cover. Blend on high speed until well mixed. Pour batter over fruit.
        5. Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners\' sugar. Serve warm with whipped cream.

        Classic Blueberry Clafouti

         

        Pretty sure there are angels singing over your head as you eat this dessert.

        Personnes de rock français. C’est tout.

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        Comments

        Amanda, I adore clafoutis! I made a cherry one last year for our Thanksgiving, and doing blueberry would be a fun twist. Also your French is tres bonne 😉

        This looks so easy and so delicious. It would be a perfect dessert for Thanksgiving!

          I can’t help but agree! A twitter friend suggested cranberry clafouti… that might even be better! 🙂

        Sounds oh so delicious and easy! Your photography is awesome! Makes me wanna try it sooner than later 🙂

        That is beautiful! I love blueberry desserts with cinnamon. Pinned!

        Best for last indeed! Clafoutis are sooooo delicious! I love this recipe.

        I’ve never had or made a clafoutis, but it’s a fun word to say and yours looks so good! Love all those blueberries and powdered sugar!

          Thanks Beth! Hope you are having an amazing day sweety!

        Another beautiful photo which always beckons me to mark your recipe. Thank you this is a great idea for dessert over the holidays xoxox

        Amazing looking dessert. I can’t wait to make it. Your food styling is always so wonderful. I always get inspiration from your blog.

        In the ingredient list it says 1/4 c sugar but in the directions it says 1/2 c. Which one do I put with the berries? I’m making strawberry. Is the ginger necessary? I’m not a big fan. Thanks! It looks great!

        I have just heard about clafouti. This looks simple but eligent. I need to give it a try!

        I’m wondering what Michelle commented earlier. The recipe calls for 1/4 cup plus 1TB, but the instructions say to add 1/2 cup of the sugar with the berries. Should it be 1/8 cup??

        Hi,

        Not sure you if you will still spot this, but new to your fabulous site. But when I saw this recipe, and your comments, just HAD to jump in. As a long time Clafoutis lover, they are traditionally made with Cherries (with the pit in, to give them an almost flavor…though I often pit them, and add some almond extract & often slivered almonds too). BUT it’s one of the most versatile recipes out there, since you can make it with almost every fruit!! Haven’t tried blueberry, but now you have me thinking!!! But you def should try cherry (tweaking ingredients…ie lose the ginger & cinnamon, add the almond extract etc). To me, nothing beats the classic Cherry Clafoutis, but many can be super yummy too!!! Now if I could only find that PERFECT ratio between custard and flours solid lolol. Mine always seem to lean just a tad too much either way. One day, I WILL perfect it!!!!

        This looks really good but I’m not a fan of ginger. Do you think it would taste good with fresh grated nutmeg instead?

        Don't Pass on Dessert!