Blueberry Clafoutis

Active Time: 25 minutes • Total Time: 40 minutes

Yields: 8 Servings

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  • 3 cup fresh Earthbound Farm Organic Blueberries
  • 3 tablespoon unsalted butter
  • 1 3/4 cups half & half
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup Sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 tablespoon pure almond extract
  • grated zest of 2 lemons

Clafoutis (“cla-FOO-tee”) is a rustic French dessert, something between a cake and a custard flan, which is traditionally prepared in a skillet. It’s quick to make and can use just about any fresh fruit. This recipe isn’t particularly sweet and has a nice, light texture. It will puff up in the oven (but don’t be alarmed, it will deflate after cooking). Serve warm or at room temperature with a scoop of ice cream or a dollop of whipped cream.

Butter and flour a 9-inch cast iron skillet or a 9-inch deep-dish pie pan. Arrange the blueberries in the pan and set aside.

Place the butter and half & half in a small saucepan and set over low heat. Cook just until the butter has melted, then remove the pan from the stove.

Whisk together the flour, sugar and salt in a medium bowl. Add the eggs, whisking until smooth. Slowly add the butter mixture, whisking to combine. Add the almond extract and lemon zest, then set the batter aside to rest at room temperature for at least 30 minutes, or up to 2 hours.

Position a rack in the middle of the oven and preheat to 425 degrees F. When the oven has come to temperature, whisk the batter once or twice and pour it over the blueberries in the prepared pan. Transfer the pan to the oven and cook until the cake has just set, about 30 minutes. Sprinkle the clafoutis with the remaining 2 tablespoons of sugar and continue cooking until a skewer inserted into the center of the cake comes out clean, 5 to 10 minutes more.

Transfer the clafoutis to a wire rack and let cool slightly before serving.

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