Lighter than flan and simpler than soufflé, clafoutis is a rustic French dessert with tart fruit and a luscious, custardy cake. This blueberry clafoutis recipe is quick to make and suitable for brunch or dessert.

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](https://www.masterclass.com/articles/dutch-baby-recipe), 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. __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. __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. __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](https://www.masterclass.com/articles/a-guide-to-using-creme-fraiche) or a sprinkle of powdered sugar won’t melt on contact.
Lighter than flan and simpler than soufflé, clafoutis is a rustic French dessert with tart fruit and a luscious, custardy cake. This blueberry clafoutis recipe is quick to make and suitable for brunch or dessert.

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 <a href='https://www.masterclass.com/articles/dutch-baby-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dutch-baby-recipe","linkCopy":"Dutch baby","category":null}'>Dutch baby</a>, 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.

What Is Clafoutis?

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:<ol class="mc-m-4"><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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 <a href='https://www.masterclass.com/articles/a-guide-to-using-creme-fraiche' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-guide-to-using-creme-fraiche","linkCopy":"crême fraîche","category":null}'>crême fraîche</a> or a sprinkle of powdered sugar won’t melt on contact. </li></ol>

3 Tips for Making Blueberry Clafoutis

Easy Blueberry Clafoutis Recipe

Lighter than flan and simpler than soufflé, clafoutis is a rustic French dessert with tart fruit and a luscious, custardy cake. This blueberry clafoutis recipe is quick to make and suitable for brunch or dessert.

Lighter than flan and simpler than soufflé, clafoutis is a rustic French dessert with tart fruit and a luscious, custardy cake. This blueberry clafoutis recipe is quick to make and suitable for brunch or dessert.
