Blueberry Clafoutis

Don’t let the fancy French word scare you!  Today, I had 2 pints of fresh picked blueberries leftover from a friends farm I wanted to do something with.  I’m a little burned out with the typical blueberry jams, syrups, and cobbler type recipes so I remembered a quick and easy alternative.  Blueberry Clafoutis!  Pronounced Cla-foo-tee.  Traditionally, this is made with cherries but any fruit will do just fine.  This recipe is SUPER easy and fast to make.  It resembles much like a pudding, custard, and cake had a baby.  It’s a little more on the custard side but, not quite custard.  I made two but, the recipe below is for one and here’s what I did:

Pre-heat the oven to 425


One pie pan well buttered and add two cups of blueberries.

Next, in the mixing bowl, blend:

1 1/4 C. milk

1/3 C. sugar (You can use 2/3 C. but, I prefer a little less sweet)

1/2 C. Flour

3 large eggs

1 1/2 Tbl. Vanilla

Pinch of salt

Pinch of nutmeg

Blend this on high for 45 seconds to a minute.

Pour the mixture on top of the blueberries in the buttered pan


Shake or gently tap the pan, much like you would a cake to get any excess air bubbles to the top.


Place the pan in the oven for 30-35 minutes.  It is completely fine if the center is a little jiggly, just make sure it’s not total liquid and DONE!  Cool the Clafoutis until it deflates.  It’s like watching a soufflé go wrong but, don’t worry!  It’s supposed to calm down.  Once it’s just warm and deflated, it’s ready.


This has to be one of the quickest and easiest recipes I’ve done in a long time.  Seeing how busy our entire home has been the last few months, I’m happy to have something so simple to do and savor the rest of my time with the hubby and kids. (Except when I’m blogging says the husband) LOL!


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