Blueberry Lemon Clafoutis
When I posted this Blueberry Lemon Clafoutis on Instagram and Facebook this morning, I realised to my horror that the recipe I was referring to had technical problems when printing so, before I go dashing off on my travels again tomorrow, here’s the recipe which is easily printable for you and not, “replace that with this” and so on.
A Fruity Versatile Dessert
As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis this summer. Who can blame me? It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.
In the latest recipes, I’ve added ground almonds (almond flour) instead of flour or cornflour, 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. As we’re just back from our marathon family holiday in Japan, I’m looking for ways to be a bit more playful with Asian flavours. I’m currently developing and dreaming up some interesting ice creams and main dishes for you…so don’t forget to sign up below to keep informed when they come out!
Blueberry Lemon Clafoutis – a Twist to the French Classic
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.
- 1 tbsp each butter and sugar for the dish
- 250 g (9oz) 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
- 30 g (1oz) ground almonds (almond flour)
- 1 tbsp 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, almonds and liqueur, if using.
Pour the egg mixture over the blueberries and bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.
Set aside to cool then either serve warm or chill in the fridge until ready to serve.
I also like to add some slivered almonds to the surface before baking so that they come out for a toasted extra crunch.
Jill Colonna
Have you made any of the recipes from le blog or fancy making this Blueberry Lemon Clafoutis recipe? Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons on social media. Thanks so much for popping in!
If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.
#Blueberry Lemon Clafoutis – PIN ME for later!
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Jill Colonna 
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Jill Colonna
Jill Colonna
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!
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.
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.