Blueberry Clafouti


I love a victory in the kitchen.  Especially when it’s trying a recipe that I hope I will like.

I’ll be honest with you: I really hesitated with this one.  I had seen this seemingly rustic French fruit dish (Is it a breakfast dish?  Is it a dessert?  How the heck do I pronounce the name?), and I was intrigued.  A mix between a custard and a fruit pie?  No crust?  How does it work?  Will it be too texturally challenging for a girl who has a hard time eating pudding but yet can down yogurt like it’s her job?  Weird, I know.

Here are the details.  It’s considered a French dessert, originally served with tart, pitted cherries as the fruit.  Ooops.  I ate it for breakfast.  But, it has eggs and fruit in it, so I consider it at least a little bit appropriate for a breakfast or brunch.  You can use just about any fruit in it, as the name actually means “to fill”.  (Thank you, Wikipedia.)  And how to pronounce it?  CLAH-FOO-TEA.  Apparently.  And, I obviously went a little overboard with the powdered sugar.  I mean, I actually inhaled a little as I took my first bite and broke out into a fit of coughs (which certainly means I adorned my dish with just a *smidge* too much).

So, as I am on a Sur la Table recipe roll, I decided to go with their recipe.  I liked this recipe because it has the toasted almonds on the top of the dish which are, in my opinion, pretty amazing.  They give it a little crunch, and the mix of the nutty almonds with the sweet blueberries…Oh. My. Gosh.

Thank you, France.  I am adding clafouti to my list of things that I love about you.


Blueberry Clafouti

Servings: 6


1 teaspoon unsalted butter, softened, for greasing the pan

1/3 cup, plus 1 tablespoon granulated sugar

2 and 1/2 cups fresh blueberries

3 large eggs

1 cup whole milk

1/2 cup all-purpose flour

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Pinch of sea salt

1/4 cup almonds, toasted, and coarsely chopped with a food processor

Confectioners’ sugar, for dusting



1. Preheat the oven to 325 degrees.

2. Grease the bottom and sides of an 8″ round baking pan (I always rub the butter on the pan with some paper towel.)

3.  Sprinkle the bottom and sides of the pan with the tablespoon of granulated sugar to coat evenly.

4. Place the blueberries in an even layer on the bottom of the pan.

5. In your food processor (or blender), blend the eggs, milk, flour, vanilla extract, almond extract, salt, and the remaining 1/3 cup of granulated sugar until smooth.

6.  Very slowly and very carefully, pour the liquid over the blueberries.  (Try not to dislodge them.)

7.  Sprinkle the almond pieces evenly over the top of the dish.

8. Bake the clafouti until puffed and cooked through, about 35 minutes.  ***Don’t worry: it will deflate when you take it out of the oven and let it cool for 20 minutes or so.

9.  Sprinkle *lightly* (unlike me, ahem) with confectioner’s sugar.

10.  Serve warm.

Source: Barely adapted from Sur la Table.

April 5, 2011 - 4:28 pm

Lauren at Keep It Sweet - I’ve never made clafouti but it looks SO delicious!

April 5, 2011 - 9:47 pm

Happy When Not Hungry - This looks delicious! Love the blueberries and your photos are beautiful too!

April 6, 2011 - 2:58 pm

Beth - Anything with blueberries is terrific. Thanks for the recipe!

April 8, 2011 - 10:42 am

Sue K - 1/4 almonds? Is that 1/4 cup? This looks great!!

April 8, 2011 - 10:50 am

srlacy - Yep, you’re right, Sue! Thanks for catching my goof! I corrected it! 🙂

April 13, 2011 - 11:33 am

Blueberry Clafouti | The Denver Diver - […] found this Sur La Table recipe via The Curvy Carrot, and was immediately intrigued. I hesitated to make it because I’ve had some incredibly […]

April 16, 2011 - 12:48 pm

Karla H - Can’t wait to use this recipe with my highschool class of boys…. culture learned through cooking… Thanks!!

May 4, 2011 - 1:44 am

xq - i too know the dangers of being overzealous with powdered sugar. beautiful pictures and blog!

October 5, 2011 - 1:35 pm

Kalysta - Just made this today for a late breakfast – yes breakfast! It was delicious! Maybe I’ll save the rest for dessert tonight 🙂 But really, fantastic!!

December 1, 2011 - 10:20 am

inspiration in the bedroom | our insanity - […] to this, I could open Chrome and pick out some funky French pop on Spotify [I am now in love with Brigitte], research Bandol roses [the wine, not the flower], use Google translate to figure out how to say […]

July 23, 2012 - 1:08 pm

riann - eggs, milk, fruit, nuts? totally breakfast! making this tonight for tomorrow!

November 3, 2012 - 12:00 pm

The Curvy Carrot » Fig-Blueberry Clafouti - […] posted a similar recipe here on the blog, but since I had the figs on hand, I wanted to try this variation.  The nice thing is that you […]

January 28, 2013 - 4:20 pm

Jim K - Sounds delicious, looks great, should be nutrious too. Now I hope my good wife cook will agree to baking one after another.

July 8, 2013 - 3:32 pm