Blueberry Clafoutis with Lemon is my gluten free twist on the classic French baked custard dessert. Made with fresh blueberries and a little lemon zest, it's light, fruity and easy to serve warm, at room temperature or chilled. Out of season, frozen blueberries also work well in this clafoutis recipe.
Thank you for sharing, with a dairy allergy I used tinned coconut milk instead of the cream and it was delicious! - Kim
Why this Blueberry Clafoutis Works - Gluten Free Recipe
Clafoutis is one of the easiest French desserts to adapt with seasonal fruit. While the traditional clafoutis uses cherries, blueberries bring a softer, juicier texture and pair beautifully with lemon.
This gluten-free version uses a little cornflour for a smooth, lightly set custard. For a more rustic and naturally gluten-free option, you can replace it with almond flour (ground almonds), which add a gentle almond flavour and slightly softer texture. Like the cornflour, it helps soak up the blueberries' juices.
Do Frozen Blueberries Work in Clafoutis?
Yes - and they work particularly well here.
Unlike strawberries, blueberries hold their shape better and release less water. You can use them straight from frozen, although the clafoutis may need an extra 15-20 minutes in the oven.
Fresh blueberries will always give the best texture, but frozen are an excellent option out of season.
How do you Know When Clafoutis is Done?
The top should be lightly golden and the centre just set with a slight wobble. It shouldn't look wet, but it should still feel soft and custardy. It will firm up a little more as it cools.
How Best to Serve Blueberry Clafoutis
Like all clafoutis, this blueberry one is best served warm or at room temperature - never piping hot. It's also lovely chilled, and makes a very good breakfast the next day.
More Blueberry Desserts:
If you have extra blueberries, try this chilled Blueberry Bavarois or a French blueberry tart.
Serve at room temperature or chilled for dessert, teatime or breakfast.
What's the Best Fruit for Clafoutis?
Blueberries create a milder, gently sweet clafoutis, especially when paired with lemon for a fresh contrast. Other fruits work beautifully too:
- Traditional cherry clafoutis - the classic French recipe
- Strawberry clafoutis - softer and naturally sweeter
- Raspberry clafoutis - more vibrant and aromatic
You can also try my roasted rhubarb version and more simple French desserts in my e-book, Master Crème Caramel: Secrets to 5 Classic French Desserts from Paris.
Blueberry Clafoutis with Lemon
Equipment
Ingredients
- 1 tbsp each butter and sugar for the dish
- 250 g (9oz/ 1½ cups) fresh blueberries* organic
- 5 medium eggs organic
- 70 g (2.5oz/ ⅓ cup) sugar
- 1 grated zest of a lemon organic/unwaxed
- 170 g (6oz/ ¾ cup) pouring (single) cream 15% fat
- 40 g (1.5oz/ ⅓ cup) cornflour (cornstarch)
- 1 teaspoon poppy seeds
- 1 tablespoon limoncello liqueur (optional)
Instructions
- Preheat the oven to 200°C/400°F (180°C fan/gas 6). Wash and dry the blueberries.
- Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.
- In a large bowl, whisk together the eggs, sugar, lemon zest, cream, cornflour and liqueur, if using.
- Pour the batter over the blueberries and sprinkle on the poppy seeds. Bake in the oven for about 35 minutes until cooked in the middle but not too dark at the edges.
Video
Notes
For more, see the French Market page on Blueberries
This post was originally published 13 August 2013 but is now completely updated
Jenny Brown
Thank you for this lovely recipe, delicious. Where can I please access your pistachio Creme Brûlée recipe?
Jill Colonna
Hi Jenny,
I'm so thrilled you love this clafoutis recipe - thanks for your review. My pistachio crème brûlée recipe is one of the desserts in my ebook, Master Crème Caramel - and if it's just for the crème brûlée recipe, you'll find it with flavour variations in my fully guided video course.
David Scott Allen
I just made my blueberry lemon galette yesterday and now it is time to try this clafoutis! I love blueberry and lemon together!
Jill Colonna
A real classic combo but so lovely, isn't it?
Jack
Confirms clafoutis not only about cherries. Love this version - a yummy alternative. Thanks Jill!
Jill Colonna
Thanks Jack. We love this too with lots of lemon!
Darlene Foster
I am eager to try this recipe thanks to Patricia Sands for pointing it out. I have only made clafoutis with cherries but the season is so short. Blueberries will work nicely!!
Jill Colonna
So glad you found me here, Darlene - welcome! How sweet of Patricia. Yes, you'll find the Clafoutis recipe is very versatile with all kinds of different fruits in season throughout the summer. I've just made one with mirabelle plums - delicious. Check out my video on it too!
Kim Robertson
Thank you for sharing, with a dairy allergy I used tinned coconut milk instead of the cream and it was delicious!
Jill Colonna
That's wonderful to hear, Kim. Thanks so much for sharing.
Pam
Just to say thanks for this recipe - I had so many blueberries this weekend that I tried this out. Just perfect!
Jill Colonna
Brilliant! Thrilled to hear you like this too - I'm dying to make this for breakfast again soon. Thanks for your feedback, Pam!
Donna
Hi Jill,
I made this recipe this morning, it is my first ever clafoutis. It sounded yummy but as I was making it I realized that there probably wasn't enough sugar (it only has one tablespoon over the butter in the bottom of the pan). I love tart desserts, especially lemon, but felt it needed more sugar so I added 3 tsp. sugar to the blueberries, and another teaspoon to the batter. Next time I will add even more, possibly 4 - 5 teaspoons. It tastes very good, but it leans more savory than sweet. Could the sugar for the batter have been accidentally omitted?
Jill Colonna
Oh my goodness, Donna! Of course it was an accident. Thank you so much for noticing - and mea culpa for writing up my recipe far too quickly. As you could see from step 3, I mentioned the sugar, so you're right in noticing that of course I had forgotten to write it in. Thankfully this is my blog and not my official cookbooks! I have corrected the recipe by adding in the 70g of sugar as necessary. Hopefully now with the updated corrected version and once you've tried it again that it gains your 5 star vote. Thanks so much for joining me here on le blog.
Donna
No worries Jill - I know I've omitted an ingredient myself when giving out a recipe. 🙂 I hope to try it again tomorrow morning and let you know how it turns out.
Mimi
This is absolutely stunning! I can taste it. A clafoutis doesn't always have to be cherry, now does it!
Jill Colonna
Totally agree, Mimi. My French mother-in-law served one this week with apricots and was thinking the addition of a touch of lavender would be absolutely sensational, too! Enjoy the recipe.
Christina Conte
I can't believe you had time in between Japan and your jaunt to the south to work on this recipe! You're a star! Clafoutis is so simple. I wish more people here would try it instead of breaking out boxes of mix to make desserts. Looks beautiful, too!
Jill Colonna
Thanks, Christina, but I'm not that much of a wonder woman, lol! This clafoutis is so blooming quick and easy that it wasn't difficult to write this up, especially the recipe has been developed before it went up. Yes, it's so simple that there is no need for packet mixes for this - and it tastes better for it with good, fresh ingredients.
Jill Colonna
And apologies for the late reply - not been easy to log on to a computer in Provence!
Linda
Perfectly timed, Jill, as my blueberry bush has gone into overdrive this summer. I find blueberries don't freeze well, so recipes that use them fresh are ideal.
Any idea how a clafoutis/egg custard works with a non-dairy alternative to cream? My wee girl (well, not so wee) has developed a lactose intolerance (a real health issue, not a 'lifestyle choice').
Jill Colonna
How lucky you are to have a blueberry bush - and bionic at that! Agree on fresh blueberries and for lactose intolerant, there's no problem to switch the milk with almond milk in this recipe. In fact, it will complement the flavours so well. Good luck with your daughter and her diet restrictions, Linda.