Blueberry Clafoutis Dessert

filed under: Pies + Tarts on November 22, 2013

This Clafoutis Dessert tastes amazing but should be made to be enjoyed immediately by friends and family. I make this easy dessert all year round and friends beg me for the recipe! We also enjoy Piggy Pie Dessert when I need a fast and delicious dessert!

Classic Blueberry ClafoutisWhat is Clafoutis?

It’s a classic rustic baked dessert in France, and there are many adaptations of it here in the USA. It is made by adding a sweet batter to fresh fruit and then baking. The sweet pancake-like batter creates a light, pudding-like texture—almost like a custard. The amounts of fruits you can use are endless… it’s even perfect with sauteed apples or plums in the fall and winter!

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

Classic Blueberry Clafouti

One fun aspect of clafoutis is that it can be served for breakfast! It is similar to a pancake and has a very similar amount of sugar. You can skip the confectioner’s sugar dusting and add more fresh fruit on top after it has baked. 🙂

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

Classic Blueberry Clafouti

How to Store Clafoutis

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in a 300°F oven until warmed through. Serve with fresh whipped topping or more fresh fruit. However, I do recommend eating it the same day that you make it so I will often prepare this dish for a party! People love to see you put this together and “ooh and ahh” as it is removed from the oven. So fun!

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

Blueberry Clafoutis
Prep Time
5 mins
Cook Time
25 mins
chilling time
30 mins
Total Time
30 mins
This Clafoutis Dessert tastes amazing but should be made to be enjoyed immediately by friends and family.
Course: Dessert
Cuisine: French
Keyword: clafoutis
Servings: 8 servings
Author: Amanda Rettke
  • 1 cup whole milk
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 tbsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1/4 cup plus 1 tablespoon, granulated sugar, divided
  • 3 cups fresh blueberries
  • 2 tbsp. chopped ginger crystallized
  • confectioners sugar for dusting
  1. Pour milk into blender. Add eggs, cinnamon, vanilla, and 1 tablespoon sugar then place the lid on top. Blend on high speed until well mixed. 

  2. Add the flour and mix on low until just combined.

  3. Set the blender in the refrigerator for 30 minutes or up to overnight.
  4. Preheat oven to 325°F.
  5. Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
  6. Sprinkle blueberries, ginger and the remaining 1/4 cup of the sugar in the bottom of prepared dish.

  7. Pour batter over fruit.
  8. Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream.

Personnes de rock français. C’est tout. (Google Translate)

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  • Erin | The Law Student's Wife says:

    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 😉

  • Susan @ Flavorsbyfour says:

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

    • Amanda says:

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

  • Kavli says:

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

    • Amanda says:

      Thank you so much!! You are too kind.

  • Liz @ Virtually Homemade says:

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

    • Amanda says:

      Thank you so much sweet Liz!

  • Katrina @ Warm Vanilla Sugar says:

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

    • Amanda says:

      Well thank you beautiful friend!

  • Beth @ bethcakes says:

    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!

    • Amanda says:

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

  • Beverley says:

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

  • heidi says:

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

  • Michelle says:

    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!

  • Laura @ Laura's Culinary Adventures says:

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

  • Natalie says:

    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??

  • Ellen says:


    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!!!!

  • Penny says:

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

  • Kathryn says:

    How do you crystalize ginger?

  • Mary Jones says:

    What other fruits would you use, my family doesn’t like blueberries? If you used Cherries would you still use the cinnamon? I love all your recipes, keep them coming.

  • Jose says:

    Your recipes,look, wonderful.

  • Timm says:

    My Swedish grandmother made something very similar to this using peaches, with cinnamon and a hint of cardmom but no ginger. She just called it Peaches and Cream Pie. Thanks for reminding me of it, time to go and make one.

  • Carol A Taylor says:

    Looks good. I like to bake too.

  • Carol White says:

    Amanda… Thank you for all your recipes and can not wait to go to the grocery store tomorrow to get the things I need. BTW… Thank You for having e-mails that you will be sending to me. Now when FB kicks me off… I will still get your recipes.

  • Cathy says:

    I made this, or attempted to – not sure what I did wrong but I ended up baking it for over an hour. The batter didn’t rise over the fruit and it was pretty tasteless when I gamely tried it. Any ideas? I followed recipe except used strawberries cause that’s what we like and that’s what we had.

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    Brand new recipes that people find kinda acceptable.