Blueberry Clafoutis

Now that the Ladies are laying, there are cartons of small pullet eggs in the fridge. I also have blueberries in the freezer. Time to bake! Thursday mornings I go to a writing workshop. We need sweets while we work. This week, I brought a blueberry clafoutis.



It’s so easy to make that I was able to get it in the oven before I had my morning coffee. Yes, that easy. Foolproof. It was cooling when I took it in the car with me at 9 am.

Here is the recipe:

Blueberry Clafoutis

1 teaspoon sugar
3 large eggs (I used 4 pullet eggs)
1/3 cup organic turbinado raw cane sugar*
1/2 teaspoon vanilla extract (real, not imitation!)
1 1/3 cups milk
1/2 cup all-purpose flour
1/2 cup blueberries (fresh or frozen— don’t defrost)

1. Preheat the oven to 375 degrees F. Spray a 9-inch pie plate or baking dish with non-stick spray (or butter the dish.) Dust the bottom with the 1 teaspoon of sugar.
2. In a blender, puree the eggs, raw cane sugar, vanilla and milk. Note: I’ve used whole milk, lowfat milk, and skim milk combined with 1/3 cup cream. All variations set nicely.
*I specify the turbinado sugar for the subtle flavor. Regular sugar is sweeter and not as nuanced. Also, regular granulated sugar is finer which means you use more of it when measuring in dry cup measurers. You can use regular sugar, but reduce the amount by 2 tablespoons so that the clafoutis doesn’t turn out too sweet.)
3. Add the flour and puree until combined.
4. Put the blueberries into the baking dish and shake the pan to distribute evenly in one layer.
5. Pour the batter into the pie plate.
6. Bake for 35 minutes, or until the clafoutis puffs up and is set in the center. As it cools it collapses, but that doesn’t affect how good the leftovers are!

Makes 8 servings.

Clafoutis lend themselves to so many delicious variations. A classic is cherry. I make a apple version, in which the apples are sauteed in butter and brandy first. That recipe will be in my upcoming The Farmstead Egg Guide & Cookbook, coming in March of 2014.


  1. Oh, that looks so good. I want to make it tomorrow morning. I am looking forward to getting your book!

  2. I can almost smell it. It may be my evening project. My day project was beef stock.

  3. Do you think, coconut milk would also work? I have used it in your rice pudding recipe and it is divine…

    • I don’t know. But my guess is it’d be like adding water, and it wouldn’t puff. I’d try it with only 1 cup and see if it sets. (You can feed the cooking disaster to the hens.)

  4. This sounds divine! And so simple! Do you think I could substitute all purpose flour with a gluten-free flour?

    • The flour helps it to set. I’ve not worked with gluten-free flour. You might want to use it and add a tablespoon of instant tapioca – no idea if that would work make it puff like a clafouti, but I bet it would taste good.

  5. That looks yummo. Now could you make it with peaches, blackberries etc? We’re going up to the Apple Festival tomorrow to get some “just off the tree” apples. Might make one of these for us to eat tomorrow. Oh and would Demerara sugar work??
    I’m making smoked sausage and cabbage soup, going to stick it in the slow cooker before we drive up to get apples and this will work great for dessert. Bet Jimbo will slather it with hot caramel sauce, LOL His reasoning will be that it has apples in it, LOL

    • I’ve made it with raw, thinly slice apples. But it’s better with apples cooked in butter and brandy :) It’s good with other fruits too. It’s like a thick Dutch baby pancake, and if you know what that is, you know how flexible the recipe can be. Enjoy your outing to the orchard.

      • Oh yeah, I have made Dutch Baby pancakes :-) I love them, but Jimbo is not such a big fan, LOL Perhaps I did it wrong, who knows.
        I’m going to assume since you can use regular granulated sugar that the Damarara Sugar will be fine. I always keep some on hand to add to various things. Love the extra “crunch” it gives to the top of sugar cookies and fruit crumbles.
        I’m trying to loose some weight, but this doesn’t look to bad as long as I don’t eat the whole thing, ;-)
        Soups in the pot, off to the orchard!

  6. well, auspicious day! turned on hen cam and there was PHOEBE sitting by the fence, keeping her eyes on 4 or 5 hens, and this recipe! I had a small carton of organic blueberries in the fridge, so i’m making this for a friend who is moving out of her condo today. fingers crossed that everything goes well. thanks! I like your recipes.

  7. Soup was Umm, umm good. The clafoutis was also a hit. Half of it is gone already. I did the apples like you suggested, then dusted them with Apple Pie spice before I poured the batter over them. It wasn’t as pretty as yours, but it was really good. As I figured, Jim put hot caramel sauce over top of his :-)
    Thanks for sharing your recipe!!