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.
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.
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