Blueberry and Lemon Clafoutis, a gluten free twist to the French Cherry Baked Custard classic dessert. Serve warm or chilled for breakfast too!
Out of season, frozen blueberries work too, although fresh in this recipe 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 every 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 strawberry & almond clafoutis on video - 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 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. It's so good.
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
- ovenproof dish
- 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)
- 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 35 minutes until cooked in the middle but not too dark at the edges.
For more, see the French Market page on Blueberries
This post was originally published 13 August 2013 but is now updated with new photos and a recipe card
Confirms clafoutis not only about cherries. Love this version - a yummy alternative. Thanks Jill!
Thanks Jack. We love this too with lots of lemon!
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!!
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!
Thank you for sharing, with a dairy allergy I used tinned coconut milk instead of the cream and it was delicious!
That's wonderful to hear, Kim. Thanks so much for sharing.
Just to say thanks for this recipe - I had so many blueberries this weekend that I tried this out. Just perfect!
Brilliant! Thrilled to hear you like this too - I'm dying to make this for breakfast again soon. Thanks for your feedback, Pam!
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?
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.
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.
This is absolutely stunning! I can taste it. A clafoutis doesn't always have to be cherry, now does it!
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.
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!
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.
And apologies for the late reply - not been easy to log on to a computer in Provence!
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').
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.