Blueberry Clafoutis: Recipe and Baking Tips

Clafoutis is a traditional fresh fruit cake from Limousin, a rural region in Brittany, France. The classic Breton filling is whole cherries, but any summertime fruit—blueberries, blackberries, raspberries, or sliced apricots—works beautifully. Eggs give the cake its light, airy texture and silky, creamy mouthfeel. Like a Dutch baby, another eggy, soufflé-like treat, clafoutis will softly collapse when removed from the oven. Once its center is sunken and no longer steaming—just warm to the touch—the dish is ready to eat.

Blueberry clafoutis is one of those no-fuss, throw-everything-in-a-pan-and-go recipes with simple ingredients and little technique required. Here are some key tips for baking clafoutis and achieving an ideal, creamy texture:

1. 1. Use fresh blueberries. Fresh, in-season blueberries have the best flavor and texture. If you use frozen blueberries, they will release liquid while baking, resulting in an overall soggier, less creamy-tasting clafoutis.
2. 2. Make personal servings. Portioning out any clafoutis recipe is easy. Simply scoop individual-sized servings into a muffin tin instead of baking the clafoutis in a pan or dish.
3. 3. Let the clafoutis cool. It’s tempting to eat clafoutis straight out of the oven, but letting it cool slightly before serving allows the dessert to release its steam. You’ll know the dish is ready to eat when it’s somewhat deflated but still warm. Waiting a few minutes also ensures an optional dollop of crême fraîche or a sprinkle of powdered sugar won’t melt on contact.