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Lemon Blueberry Clafoutis

Lemon Blueberry Clafoutis

Traditionally made with cherries, this custard-like French dessert is even easier to make with fresh blueberries. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. Coat a 9-inch cake pan with non-stick spray.
  3. Using a hand mixer, whisk until smooth:
    • 3 eggs, large
    • 1/3 cup granulated sugar
    • 1/8 tsp salt
    • 1/2 cup all-purpose flour
  4. Add to the egg mixture and stir in until smooth:
    • 1 1/2 cup heavy cream
    • 1 TBS lemon juice
    • 1 TBS lemon zest
    • 1/2 tsp vanilla extract
  5. Pour batter into prepared cake pan.
  6. Scatter into batter:
    • 1 cup blueberries
  7. Bake for 40 minutes, until lightly browned & a toothpick inserted into the center comes out clean. It will be a little wiggly.
  8. Cool on a wire rack. It will puff up in the oven & deflate while it cools.
  9. Dust with:
    • 1 TBS powdered sugar
  10. Serve in the cake pan or gently remove and place on a plate.

Lemon Blueberry Clafoutis Detail

Prep Time: 5 min
Cook Time: 40 min
Inactive Time: 15 min chill time
Difficulty: Easy
Servings: 8
Serving Size: 1 slice

Cooking Tips: Great with other fresh fruit varieties, too!