Gluten Free 
Market Produce
Blueberries (Myrtilles)
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 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. 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 – a Twist to the French Classic
Blueberry Lemon Clafoutis
Servings : 6 people
Calories : 264kcal
Description
A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that's great for dessert, teatime or breakfast.
Ingredients
- 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)
Instructions
- 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.
Notes
* If using frozen blueberries, bake for a further 15-20 minutes.
Either serve at room temperature or chill in the fridge until ready to serve.
Love Blueberries? Then try this Blueberry and Lemon French Bavarois dessert.
Have you made this recipe?
I’d love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support.
On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacarons. À bientôt!
This post was originally published 13 August 2013 but is now updated with new photos and a recipe card
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Comments (18)
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.