Blueberry Clafoutis: How To Make Some, Today!!

Recipe and photo credit by Seasonal Berries.
Blueberry Clafoutis: How To Make

Blueberry Clafoutis: How To Make. Super simple.

A real French classic, the batter is like a rich, sweet version of Yorkshire pudding and tastes delicious dusted generously with sifted icing sugar and topped with a scoop of just melting vanilla ice cream.

If you don’t have any double cream then use an extra 150ml (1/4 pint) milk instead.

How To Make Blueberry Clafoutis:

Serves 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes

Ingredients:

1 tablespoon butter and 2 tablespoons caster sugar to line the dish

200g (7oz) Chilean blueberries

100g (4oz) plain flour

Pinch salt

75g (3oz) caster sugar

1 lemon, grated rind only

3 medium eggs

1 egg yolk

1 teaspoon vanilla essence 150ml

 (1/4 pint) milk

150 ml (1/4 pint) double cream

Sifted icing sugar to decorate

Blueberry Clafoutis Method:

Preheat the oven to 180oC/350oF/Gas Mark 4.

Grease a 1.5 litre (2 ½ pint) ovenproof dish that is 5cm (2 inches) deep with the butter, sprinkle with the sugar then add the blueberries.

Mix the flour, salt, sugar and lemon rind together in a mixing bowl.

Add the eggs, egg yolk and vanilla and whisk until smooth then gradually whisk in the milk and cream until a smooth batter.

Pour over the blueberries so that the dish is half full then bake for 30-40 minutes until the pudding is golden brown, risen around the edges and just set in the centre.

Dust generously with sifted icing sugar and serve immediately.

Cook’s Tip:

The baked batter will fall as it cools so put the pudding in the oven to bake while you eat your main course then serve up the minute it comes out of the oven.

Blueberry Clafoutis: How To Make

So what do you think about this Blueberry Clafoutis? Do you fancy making one? Because I do!! Recipe and photo credit by Seasonal Berries.

You Might Also Like:

Mini Blueberry Cheesecakes: Perfect For Afternoon Tea:

How sweet are these mini cheesecakes? Make these easy, no cook cheesecakes the night before and leave in the fridge.

If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time. How To Make Mini Blueberry Cheesecakes.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and photo credit by Seasonal Berries.

10 Comments

  1. Cynthia @ Richly Middle Class
    21st December 2012 / 7:53 am

    That looks amazing. I think I will have to try this. I love trying new things.

  2. Nicola Thomas
    21st December 2012 / 8:45 pm

    That looks amazing!!

  3. Leyla Brooke
    22nd December 2012 / 4:08 pm

    Looks great going to have to give a go, new follower

  4. Camille
    22nd December 2012 / 4:26 pm

    This looks so yummy!!

  5. Judy Haughton-James
    22nd December 2012 / 9:59 pm

    So colourful! Looks great Clairejustine!

    • Claire Justine
      24th December 2012 / 10:04 pm

      Thanks for stopping by Judy 🙂

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