In this take on the classic French baked dessert, I have swapped the cherries for seasonal blueberries and blackberries. This delightful blueberry and blackberry clafoutis makes for a delicious summer dessert or brunch recipe. Serve as such or with a scoop of ice cream!
One of our favorite holiday mom-son activity is baking. We don’t bake elaborate things but look for simple and delicious bakes. Our favorites so far are these chocolate mug cakes, one-bowl chocolate cupcakes, fluffy muffins, and our favorite, banana bread.
While looking for new (and simple) recipes during Boy’s spring break, we came across clafoutis. Clafoutis (or clafouti) is a baked French dessert, usually made with seasonal red cherries. I decided that we could use seasonal berries in our recipe. We shared the process on our Instagram stories and Boy insisted that I take pics to share it on the blog too. So, here it is!
Berries, especially blueberries, are so juicy and sweet this time of year, they’re perfect in dessert recipes.
A clafoutis is a cross between a baked custard, flan, tart and Dutch baby pancake. The rise in a clafoutis is achieved by the use of eggs and so it will deflate slightly as it cools. You only need a handful of pantry essentials to whip up this rustic French dessert – flour, eggs, sugar, milk and fruits. Some recipes call for heavy cream, but I used whole-fat milk in this recipe. Line your pan with a medley of your favorite fruits, pour the smooth batter on top and bake away.
The result is a light and fluffy baked dessert which is unlike anything I’ve ever tasted. This golden dessert is a great summer dessert or even a delightful weekend brunch. A light dusting of powdered sugar completes this easy dessert, but it would taste amazing with a scoop of vanilla ice cream as well. Yum!
I have found that a clafoutis is a multi-faceted recipe. While still warm from the oven, it veers close to the custard/flan territory. As it cools down, the texture firms up slightly and it is more like a Dutch baby pancake. I love it either way!
Make sure to use more berries than you think is needed, we want them to disperse throughout the sweet batter. You can use cherries, berries, apples, pears, and stone-fruits too. Just slice the bigger fruits thinly before using. We made blueberry and blackberry clafoutis this time.
This mixed berry clafoutis is super simple to make. You can whisk a smooth batter by hand or use a blender to speed up things even more. Bake till the center is just set and edges are golden. Read on for the recipe.
- Butter - 1 tbsp, melted, for brushing the pan
- Blueberries - 1 cup
- Blackberries - ½ cup
- Coarse sugar - 2 tbsp, divided
- Eggs - 3, large
- Sugar - ¼ cup
- All-purpose flour - ½ cup, sifted
- Salt - ¼ tsp
- Lemon zest - 1 tsp
- Milk - 1¼ cup, whole-fat preferred
- Vanilla extract - ½ tsp
- Pre-heat the oven to 350 deg.F. Liberally brush a shallow 9" pie plate with melted butter.
- Scatter the berries evenly on the bottom of prepared pan. Sprinkle 1 tbsp of coarse sugar on top. Set aside while you prep the batter.
- In a medium mixing bowl, whisk or beat the eggs and sugar together till light and creamy. Mix in flour, salt and lemon zest. Add milk and vanilla extract and whisk to make a smooth batter. Alternately, you can use a blender to blend them all to a smooth batter.
- Pour batter carefully over the berries. Sprinkle remaining tablespoon of coarse sugar on top.
- Bake for 30-40 minutes or till center is just set. (Actual baking time may vary depending on amount and type of fruit used).
- Remove from oven and cool on wire rack for 5-10 minutes.
- Dust with powdered sugar, cut and serve. Top with a scoop of vanilla ice cream, if you like.
Enjoy a slice of warm clafoutis oozing with juicy blueberries and blackberries. I like to have it with coffee, makes for an amazing combo.
This colorful clafoutis makes a great one pan brunch recipe for Easter or for Mother’s Day next month!
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Have you tried any fruit clafoutis recipes? Do you like rustic baked desserts? Do try this delicious berry clafoutis recipe and let me know how it goes.
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