Blueberry Clafouti

17 Aug

A blueberry what?

That’s what I heard every time I offered someone a piece. Shall I spell it out phonetically?


Sounds fancy right?

I feel fancy just thinking about it….think about how fancy you’d feel if you ate some.

When I worked elsewhere with my chef  Beth we would have raspberry or cherry clafouti on the menu sometimes. As far as I know, cherries are traditionally what you would use. To be honest, I never actually made clafouti. It was always made by someone else in the kitchen…and I had never tried it either.

A few weeks ago Beth made some pretty awesome emergency raspberry clafoutis for a last minute catering. I ate my first piece. MAGIC. It’s like a cross between a cake and a custard, and I regret having waited so long to try some.

So why blueberries? Why NOT blueberries. I don’t usually eat berries when they’re out of season (yucky out of season berries are so not worth eating) therefore it has been ages since I’ve had fresh blueberries. My friend picked some up for me from a reliable source. Oh so sweet and delicious, and laden with blueberry goodness! What else was I to do?

I got the recipe from Bon Appetit Magazine. Can I be honest? I loved this. To bits. But I was slightly disappointed with the result of the texture. The flavour was there, and it looked good but the texture was not like Beth’s; more custard-like than cakey. Oh well. Could have been the recipe, could have been the lack of Beth’s magic touch. It’s still amazing. I will bug Beth for her recipe, however, you should make this. It’s ultra-yum.

Another ridiculously simple recipe:

Put fresh blueberries at the bottom of a springform cake pan (you can use a regular cake pan too, you’ll just have to serve it differently. You can also use individual sized ramekins)

Make the custard.

Pour over top of the berries, and bake.


Yep. That’s it. Bake it until it’s set and slightly golden on top.

Serve room temperature or warm, with a sprinkle of icing sugar for that extra fancy touch.

Blueberry Clafouti

Adapted from Bon Appetit Magazine

1lb fresh blueberries

1 cup whole milk

1/4 cup heavy cream

4 large eggs

1/2 cup all purpose flour

1/2 cup sugar

3/4 tsp lemon zest

1 tsp vanilla

1/2 tsp kosher salt

Arrange blueberries at the bottom of a greased- 10inch springform cake pan or 8 ramekins

Combine milk and cream in a small saucepan and bring to a simmer. Set aside.

Whisk together eggs, flour, lemon zest, vanilla and salt in a medium bowl.

Gradually whisk in the hot milk, whisk until smooth.

Pour custard over blueberries and bake at 375F until custard is set and top is golden brown. Approximately 30 min for ramekins and 50 min for the cake pan.

Let cool for three minutes, then run a knife around the pan sides to loosen the clafouti (for the cake pan)

Dust top with powdered sugar, cut into wedges, and serve.


One Response to “Blueberry Clafouti”

  1. Alan August 23, 2011 at 1:35 pm #

    Looks great Fab. Clafouti is from Limousin, just north of Toulouse. Black un-pitted cherries are traditionally used. Batter depends on personal choice, thick or thin. Well done.

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