Blueberry Clafoutis

Blueberry Clafoutis

While I enjoy cooking, it’s fair to say that baking is a different art form and one I sometimes struggle with.  My wife can knock out cakes and pastries with great confidence, while I tend to be over ambitious, cut corners and end up making a mess (most of the time).

That said when I hosted a recent dinner party, I wanted to put a simple and seasonal pudding on the table.  Since I had blueberries to hand, a Blueberry Clafoutis seemed a good option.

Clafoutis are a baked French dessert, traditionally made with black cherries, but the recipe is easily adapted to other similar fruits.  Typically it is served lukewarm with cream, but can also be served hot or cold with ice-cream or custard, depending on your tastes.  This recipe serves about 6, and comes adapted from Hugh Fearnley-Whittingstall


  • Butter, for greasing
  • 75g plain flour
  • Pinch of salt
  • 75g caster sugar
  • 2 medium eggs, plus 1 medium egg white
  • 300ml whole milk
  • 400g blueberries
  • A little icing sugar, to finish
  • Double cream, to serve


Heat the oven to 190C/375F/gas mark 5 and liberally butter a 25cm x 20cm rectangular dish, or a 25cm-diameter round one.

Sift the flour and salt into a bowl, and stir in the sugar. Beat together the eggs and egg white, then pour into the centre of the flour and whisk in, gradually incorporating the flour from the sides. Slowly add the milk, whisking all the while, until you have a smooth batter.

Spread the blueberries in the buttered dish, then pour in the batter. Bake for 35 minutes, until puffed up and golden brown. Leave to cool. Serve warm or at room temperature, dusted with icing sugar, with double cream for pouring.


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