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Blueberry Lemon Clafoutis

  • Breakfast
  • Teatime (Goûter)
  • Desserts
  • Spring
  • Summer
  • Gluten free
5

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.


blueberry clafoutis dessert with lemon and yellow edible pansies

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?

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 lemon clafoutis dessert slice

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 dessert

Blueberry Lemon Clafoutis – a Twist to the French Classic

blueberry clafoutis dessert with lemon and yellow edible pansies
5 from 4 votes

Blueberry Lemon Clafoutis

Author: Jill Colonna
Prep Time10 mins
Cook Time35 mins
Cooling time15 mins
Total Time45 mins
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.

This post was originally published 13 August 2013 but is now updated with new photos and a recipe card

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Reviews (18)

5 stars
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.

5 stars
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!

4 stars
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?

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.


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