Best Blueberry Clafoutis Recipe

If you are a big fan of blueberries like we are, then this is a must-try dessert. We always love a recipe where you can get a little bit of added sweetness using fruit instead of chocolate. Recipe developer Miriam Hahn of YouCare-SelfCare never lets us down when it comes to satisfying our sweet tooth in the most healthiest of ways, and that's exactly the case with this recipe. "Clafoutis is a popular dessert in France. I first heard of it when we were in France a few years ago! I love that it is super easy to make, yet is so fancy and delicious," Hahn explains. 

And guess what? It tastes great any time of the day! "You can serve this for a morning brunch or for dessert after a meal. Often it is topped with whipped cream or vanilla ice cream, but it's nice on its own, too," Hahn shares. "[It goes] great with a cup of coffee or after-dinner drink." Another bonus is the fact that blueberries are so good for you. "Blueberries are super healthy for so many reasons. Their blue color means they have lots of anthocyanins, a powerful antioxidant," Hahn says. "They also have many vitamins and of course fiber. They are linked to improving cognitive function and [the] prevention of Alzheimer's." Keep reading to find out how to make this wonderful sweet treat. 

Even though this is a delicious and fancy dessert, that doesn't mean that you need a whole lot of ingredients to prepare it. You just need to pick up a few items at the store, and before you start, be sure to check for things that you may already have at home. 

Begin your shopping trip by grabbing some butter and a few eggs. Moving on to the baking aisle, you will need some all-purpose flour and sugar. Next, pick up some milk and vanilla extract. You will also need just a dash of salt. Of course, the dish wouldn't be complete without a few cups of blueberries.

Before you begin any of the actual baking, the first thing you need to do is preheat your oven to 350 F. That way, the oven can get nice and warm as you make this sweet dessert.

Next, choose a cast iron skillet and the butter. Spread the butter in the cast iron skillet, and be sure to cover all of the bottom and the sides. This will help to prevent anything from sticking and making a mess. "If you don't have a cast iron skillet, you can definitely use an oversized pie plate or even a pyrex baking dish," Hahn notes. "Traditionally, they are made in a round or oval vessel." 

Now, it's time to make the wonderful batter that will make up the bulk of the clafoutis (aside from the blueberries). Start by taking out a large bowl and your eggs. Crack the eggs into the bowl, and then beat them lightly using a hand mixer or your own hands. 

Then, you can add in the rest of the ingredients, including the flour and sugar. Once you have added the dry ingredients, you can add the remaining wet ingredients as well. Go ahead and toss in the milk, vanilla extract, and finally, the salt. Use a whisk to combine everything well.

Now that your batter is good to go, set it aside for a moment, because you will need it shortly. Then, it's time to use your blueberries. Remember that you should have washed those ahead of time. Toss them into the greased cast iron skillet. It's time to pour the batter over the berries, and voila — it's ready to bake!

Pop the clafoutis into the oven, and set your timer for about 45 minutes. Cook until the edges turn brown. Please note that some of the areas may puff up while it cooks, and that's to be expected. 

When your timer goes off, using your oven mitts, set the clafoutis on a wire rack for 30 minutes to cool. Once your 30-minute timer goes off, you can cut it, and serve. Feel free to serve it as-is, or add some whipped cream on top. Let's be honest: A little whipped cream never hurt anybody. "If you like your desserts very sweet, you can add more sugar. I prefer the sweetness of the fruit, so go easy on the added sugar," Hahn shares.

Anything left? "[Clafoutis] stores nicely in the fridge for up to five days ... it is best served warm so I like to just pop it in the oven to reheat," Hahn notes. Now, there's only one thing left to do — dig in!