Blueberry Lemon Clafoutis Recipe

I enjoy crafting Blueberry Desserts from scratch. Fresh blueberries, lemon zest and whole milk blend with eggs and a hint of vanilla to create a delicate clafoutis that reinterprets French desserts in an artful way. I combine carefully selected ingredients and finish with a tang of lemon. Pure indulgence absolutely divine treat.

I have always had a soft spot for simple fruit desserts and this Blueberry Lemon Clafoutis really stands out as one of my favorites. Its a twist on a classic French dessert that feels like a fresh custard with fruit.

I start by greasing my pan with 1 tablespoon of unsalted butter and then toss in 2 cups of fresh blueberries to give it that signature burst of flavor. I mix 3 large eggs at room temperature with 1/2 cup all purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.

Then I add the zest and juice of 1 lemon, 1 cup whole milk and 1 teaspoon vanilla extract. The batter comes together perfectly and when baked results in a light and tasty pudding that falls under the delicious world of blueberry recipes and French desserts Its a dessert that is both healthy and delightfully indulgent in every bite

Why I Like this Recipe

I love how simple this recipe is. Even if I’m not the best cook, all the steps are easy to follow and the ingredients are ones i usually have in my kitchen.

I like the mix of flavors too. The tart lemon combined with the sweet blueberries creates this really unique taste that makes it special and refreshing.

I also appreciate that it’s almost like a custard with fruit. The texture turns out smooth and light, which makes every bite feel like a treat.

Finally, it’s just a fun way to enjoy dessert at home. It’s not overly complicated, and baking it makes my kitchen smell amazing, which always adds to the overall experience.

Ingredients

• Blueberries: loaded with fiber and antioxidants, they bring natural sweetness and bright flavor.
• Unsalted Butter: helps grease the pan and adds a subtle richness without being overpowering.
• Eggs: a great source of protein, they create a custard like texture that holds everything together.
• Flour: provides necessary carbohydrates and structure, forming the base for our sweet dessert.
• Sugar: sweetens the clafoutis, balancing the tart lemon and enhancing overall flavor.
• Lemon Juice and Zest: offer fresh citrus zing, making the dessert extra vibrant and tangy.
• Milk and Vanilla: deliver a creamy texture and rich flavor that makes the clafoutis luscious.

Ingredient Quantities

• 2 cups fresh blueberries
• 1 tablespoon unsalted butter (for greasing the pan)
• 3 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup whole milk
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 375°F and grease a baking dish with 1 tablespoon of unsalted butter.

2. In a large bowl, beat 3 large eggs with 1/2 cup of granulated sugar until it’s well combined.

3. Gradually whisk in 1/2 cup all-purpose flour and 1/4 teaspoon salt until smooth.

4. Add the zest of 1 lemon and the juice of 1 lemon to the mixture.

5. Slowly stir in 1 cup of whole milk and 1 teaspoon of vanilla extract until everything is evenly mixed.

6. Gently fold in the 2 cups of fresh blueberries, trying not to break them up too much.

7. Pour the batter into the prepared pan, making sure the blueberries are spread out evenly.

8. Place the pan in the oven and bake for about 35 to 40 minutes or until the clafoutis is puffed up and a toothpick inserted in the center comes out clean.

9. Once it’s baked, remove it from the oven and let it cool for a few minutes.

10. Serve warm and enjoy your blueberry lemon clafoutis like a custard with fruit that’s absolutely lovely!

Equipment Needed

1. Oven – You need an oven to bake your clafoutis at 375°F.
2. Baking dish – A greased baking dish is used to hold the batter.
3. Large mixing bowl – Use a bowl big enough to beat the eggs and mix all the ingredients.
4. Electric mixer or whisk – Helps beat the eggs and sugar until they’re well combined.
5. Measuring cups and spoons – Accurate measurements for each ingredient are needed.
6. Whisk – Used for gradually whisking in the flour and salt.
7. Zester or grater – For getting the lemon zest from the lemon.
8. Citrus juicer or knife – To extract the lemon juice.
9. Spatula – Used to gently fold in the blueberries without breaking them.
10. Toothpick – To test if the clafoutis is done by inserting it into the center.

FAQ

Blueberry Lemon Clafoutis Recipe Substitutions and Variations

• Unsalted butter: You can swap this with the same amount of margarine or coconut oil if you dont have butter on hand, though the flavor might change a bit
• Eggs: Instead of eggs try mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg which works pretty well if you need an egg-free option although it may alter the texture slightly
• All-purpose flour: If youre avoiding gluten you can use a gluten free flour blend as a 1:1 substitute, just be sure to mix well so it doesnt affect the rise
• Whole milk: Almond milk or soy milk can be used instead of whole milk, keep in mind that the taste might be a little different but its a good alternative if you dont have dairy milk

Pro Tips

1. Make sure all your wet ingredients like eggs and milk are at room temp, it helps everything mix smoother and gives you a better texture in the end.
2. When you fold in the blueberries, do it real gentle so you don’t break them up too much, or else you’ll lose that burst of flavor in each bite.
3. Keep a close eye on your oven since every one is different; start checking a few minutes before the recommended time by using a toothpick to make sure your clafoutis comes out just right.
4. If you’re feeling extra adventurous, try sprinkling a little extra lemon zest on top after it comes out of the oven for an extra kick of freshness.