Blueberry Lemon Clafoutis Recipe

I recently prepared a French dessert that marries a light custard made with whole milk, heavy cream, and eggs with the bright flavors of lemon zest, lemon juice, and fresh blueberries. This version of Clafoutis Recipes offers a playful take on a classic treat that has me completely smitten.

I’ve been experimenting in the kitchen lately and discovered this Blueberry Lemon Clafoutis that honestly blew me away. I started with a simple mix of 1/2 cup all purpose flour, 1/2 cup granulated sugar, and 3 large eggs, then slowly whisked in 1 cup whole milk along with 1/2 cup heavy cream.

The addition of 1 teaspoon vanilla extract and the zest and juice of 1 lemon really brought a tangy kick that pairs perfectly with those fresh blueberries I used. I loved the way everything combined to form a custard-like treat with bites of sweet fruit every spoonful.

This recipe fits right into my collection of recipes for French desserts, blueberry desserts and even healthy fruit desserts. Im honestly surprised how a simple pudding-like dish can be so enticing and unique all at once.

Enjoy trying this wonderful twist on a classic dessert!

Why I Like this Recipe

I like this recipe because it’s super simple to make and gives me a fun excuse to try something different in the kitchen. I really enjoy how the lemon zest and juice cuts through the sweetness, giving it a nice tang that keeps it from being too sugary. I love the custard-like texture that forms after baking and the way the blueberries sink into the batter, bursting with flavor in every bite. Plus, the whole process makes me feel like I accomplished something awesome, even if it isn’t perfect every time.

Ingredients

• All purpose flour gives the recipe structure and carbohydrates for energy.
• Granulated sugar makes it sweet and helps develop a nice, light texture.
• Eggs are essential, providing protein and binding ingredients togethr for a steady custard.
• Whole milk adds moisture and a subtle creamy body that complements the tangy lemon.
• Heavy cream boosts richness and smoothness, creating a lusciously decadent finish.
• Lemon zest and juice bring a bright, tart kick that livens up each bite.
• Fresh blueberries add antioxidants, a slight tartness, and natural fibre benefits.
• Unsalted butter greases the pan and adds a buttery, indulgent flavor.

Ingredient Quantities

• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon
• 1 pint fresh blueberries
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter (to grease the pan)

How to Make this

1. Preheat your oven to 375°F and grease a 9-inch baking dish with 2 tablespoons of unsalted butter.

2. In a bowl, whisk together 1/2 cup all purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt until well combined.

3. In another bowl, beat 3 large eggs well then add 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon vanilla extract, the zest of 1 lemon, and the juice of 1 lemon.

4. Slowly pour the egg mixture into the flour mixture while whisking to avoid any lumps.

5. Spread 1 pint of fresh blueberries evenly in the bottom of the prepared baking dish.

6. Pour the combined batter over the blueberries making sure they are evenly covered.

7. Give the dish a gentle shake to let the blueberries sink a bit into the batter.

8. Place the dish in the preheated oven and bake for about 35 to 40 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.

9. Remove from the oven and let it cool for a few minutes. The batter will sink a little, turning into a delicious custard.

10. Slice it up and serve warm for a delightful treat. Enjoy your Blueberry Lemon Clafoutis!

Equipment Needed

1. An oven that can preheat to 375°F
2. A 9-inch baking dish (make sure its big enough and greased with butter)
3. Two mixing bowls (one for the dry stuff and one for the wet ingredients)
4. A whisk for each bowl (you might even use a fork if you dont have a whisk)
5. Measuring cups and spoons (to get the right amounts of flour, sugar, and salt)
6. A spatula or wooden spoon (for gently mixing everything together)
7. A toothpick (to check if it’s done baking)

FAQ

Blueberry Lemon Clafoutis Recipe Substitutions and Variations

• All purpose flour – You can try a gluten free blend if you’re looking for a gluten free version; just stick with the same amount.
• Granulated sugar – If you want a natural alternative, you might use coconut sugar. It gives a slightly different taste but works fine.
• Heavy cream – You could use full fat coconut milk or cream as a dairy free option, keeping the same volume.
• Unsalted butter – For greasing the pan, a light brushing of coconut oil works well too, especially if you’re avoiding dairy.

Pro Tips

1. Make sure all your ingredients like the eggs, milk and cream are at room temperature. When they’re chilled it tends to form lumps in the batter which isnt ideal, so take out the fridge stuff 30 minutes before you start.

2. Don’t overmix the batter. Mix until everything is just combined so your clafoutis stays light and custardy instead of turning into something rubbery.

3. If you wanna amp up the lemon flavor, try sprinkling a little extra lemon zest on top just before serving. It gives a fresh zing that compliments the blueberries really well.

4. Keep an eye on your baking time. Start checking with a toothpick a few minutes before the suggested time because every oven heats a bit differently and you don’t wanna overbake it, or else you might lose that perfect soft center.