Blueberry Clafoutis

Blueberry Clafoutis

July: National Blueberry Month

We get rave reviews on the recipe for raspberry-almond clafoutis that we decided to bake another one featuring the fruit of the month: blueberries! This is a simple summery dish from France, also called flaugnarde, which is like a cross between a custard and a cake. Although it does not look as attractive as other dishes, the sweet scent of vanilla and bursts of blueberry make this dessert as delicious as the raspberry-almond clafoutis. Taste why this is a French favorite—and why it has also become one of ours—and bake a blueberry clafoutis for National Blueberry Month.


(Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck) 


  • 2-3 cups fresh blueberries
  • 3 eggs
  • 1 ¼ cup milk
  • 1/3 cup sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • ½ cup flour
  • powdered sugar (for dusting)


In a large mixing bowl, beat the eggs. Stir in the milk. Pour in the sugar. Add the vanilla and pinch of salt.

Blueberry Clafoutis

Mix in the flour until the batter is no longer lumpy. Pour the batter about ¼ inch thick into a pie dish. Bake in a preheated oven at 350 degrees F for 5-10 minutes to set the bottom of the clafoutis. Remove from the oven and arrange the blueberries on top.

Blueberry Clafoutis

Pour the remaining batter over the blueberries.  Return to the oven and bake for an hour or until the middle is no longer wet and wiggly. The clafoutis is cooked when it is puffed up and brown and a knife comes out clean after inserting into the middle. Remove from the oven and cool slightly (the dessert will deflate) before slicing into wedges. Sprinkle a little powdered sugar on each serving. The blueberry clafoutis may be served hot or cold.

Blueberry Clafoutis


  • Try the recipe for raspberry-almond clafoutis for July which is also National Berry Month. 
  • Search our blog for more recipe posts containing blueberries as an ingredient.