Blueberry Lemon Clafoutis, a healthy tangy twist to the French Cherry Baked Custard classic dessert. Serve warm or chilled for breakfast too!
When fresh blueberries are in season, this blueberry and lemon clafoutis if a real treat. It’s a twist on the classic cherry clafoutis, yet so different. Out of season, frozen blueberries work too, although fresh is clafoutis at its best.
The Most Fruity Versatile French Dessert
As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis this summer. It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.
See my video below on my strawberry & almond version – but use this recipe base to make all different kinds of clafoutis!
A Gluten Free Version of French Clafoutis
In the latest recipes, I’ve replaced the traditional flour or cornflour with ground almonds (almond flour), as I love the hint of almond with berries and cherries – plus the more eggy it is, the lighter it is too. Have you tried the following yet?
- Strawberry Pistachio Clafoutis
- Raspberry & Lemon Verbena Clafoutis
- Asparagus Clafoutis with Parmesan Sauce (yes, try it savoury!)
I also made a mirabelle plum version of this recipe this weekend – and added some freshly grated ginger to it for dessert, inspired by chef William Ledeuil from Paris’s Ze Kitchen Galérie who adds ginger to plums – lovely!
Blueberry & Yuzu Clafoutis
On returning from our marathon family holiday in Japan in 2018 (see this post on Teatime in Japan), I’m looking for ways to be a bit more playful with Asian flavours in French cuisine.
So – instead of the lemon in this blueberry lemon clafoutis, use YUZU!
If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.
Blueberry Lemon Clafoutis – a Twist to the French Classic
Blueberry Lemon Clafoutis
- 1 tbsp each butter and sugar for the dish
- 250 g (9oz) fresh blueberries* organic
- 5 medium eggs organic
- 70 g (2.5oz) sugar
- 1 grated zest of a lemon organic/unwaxed
- 170 g (6oz) pouring (single) cream 15% fat
- 40 g (1.5oz) cornflour (cornstarch)
- 1 tsp poppy seeds
- 1 tbsp limoncello liqueur (optional)
- Preheat the oven to 180°C fan / 200°C / 400°F (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 bowl, whisk together the eggs, sugar, lemon zest, cream, cornflour and liqueur, if using.
- Pour the egg mixture over the blueberries and sprinkle on the poppy seeds. Bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.
This post was originally published 13 August 2013 but is now updated with new photos and a recipe card