Blueberry Clafoutis
235
- Prep Time10 min
- Total Time10 min
- Makes6 Servings
Jean Longpre
Traditionally made with cherries, this French dessert bakes up to a soft and fluffy finish. Dusted with icing sugar each creamy bite explodes with fresh sweet-tart blueberry flavour.
Ingredients
2 tsp butter, melted
1/4 cup plus 1 tbsp granulated sugar
1/2 pint blueberries, about 1 cup
3 eggs
2/3 cup 35% cream
1/2 cup milk
1 tsp orange liqueur
1/4 cup all-purpose flour, sifted
icing sugar, optional
Instructions
Preheat oven to 400F. Brush 6 4-in. ramekins with butter and dust with 1 tbsp granulated sugar. Divide blueberries among ramekins. Place ramekins on a baking sheet.
Whisk eggs until frothy in a medium bowl. Whisk in 1/4 cup sugar, cream, milk and liqueur. Gently whisk in flour until just combined. Do not overmix. Scrape batter evenly over berries.
Bake in centre of oven until set but jiggly when gently shaken, about 20 min. Let stand 10 min. Serve warm, dusted with icing sugar.
Prep tip
Use a 9-in. glass pie plate instead of individual ramekins. Bake uncovered, 20 min. Cover with foil and continue baking until set but jiggly when gently shaken, 10 to 15 more min.
Nutrition (per serving)
Calories 225, Protein 5g, Carbohydrates 22g, Fat 14g, Fibre 1g, Sodium 58mg.
You'll love this sweet decadent dessert baked with a creamy filling.
Get more of our best blueberry recipes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.