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 minutes
Cook Time 25 minutes
chilling time 30 minutes
Total Time 30 minutes
This Clafoutis Dessert tastes amazing but should be made to be enjoyed immediately by friends and family.


  • 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


  • 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. 
  • Add the flour and mix on low until just combined.
  • Set the blender in the refrigerator for 30 minutes or up to overnight.
  • Preheat oven to 325°F.
  • Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish.
  • Sprinkle blueberries, ginger and the remaining 1/4 cup of the sugar in the bottom of prepared dish.
  • Pour batter over fruit.
  • Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream.

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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 😉

  2. 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!

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

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

  5. 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!

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

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