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Easy Blueberry Clafoutis

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This French-style cobbler is simple to make but sure to impress.

Clafoutis (pronounced cla-foo-tee) is French for cobbler. But it’s not anything like the American-style berry cobblers. Clafoutis has a delicate pudding-like texture that is simple but refined.

It is so extremely versatile that you can use any berry or stone fruit you have on hand. It takes under an hour to prepare and bake, and you can serve it warm or at room temperature.

Clafoutis is all this in one easy recipe. Who could ask for more?

A collage photo showing fresh blueberries, clafoutis batter, and freshly baked clafoutis.

Blueberry Clafoutis Recipe 

Recipe yields one pie pan

1 teaspoon butter, soft, for greasing

1 pound fresh blueberries, washed

1 cup whole milk

4 pastured eggs

2 tablespoons butter, melted

1/4 cup coconut sugar

1/4 cup organic all-purpose flour

 

1. Preheat oven to 350°F.

2. Butter your pie pan generously and arrange the blueberries in an even layer on the bottom of the buttered pan. Set it aside.

Fresh blueberries in a greased pie plate.

3. In a large bowl beat the milk, eggs, melted butter, and sugar together with a whisk. Once this mixture is well combined sift in the flour while whisking vigorously.

This is the easy-peasy batter!

Clafoutis batter in a bowl with a whisk.

4. Pour the batter over the berries and gently tap the pan to disperse the berries evenly.

Clafoutis batter poured over fresh blueberries in a greased pie plate.

5. Bake for 40 to 45 minutes. The clafoutis should be puffy and evenly browned. Note that once the clafoutis is removed from the oven it will settle in the pan.

A slice of warm blueberry clafoutis with whipped cream.

6. Rest the clafoutis for at least 15 minutes. Serve it warm with a dollop of raw whipped cream. 

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