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  • Writer's pictureBiagio D

Blueberry Clafoutis

Updated: Aug 10, 2020

Typically made with black cherries, this adaptation of the New York Times' version of Julia Child's Berry Clafoutis is a spin on the French classic. The word "clafoutis" comes from the Occitan verb, "clafir," which means "to fill" referring to the the cherry filling. This sweet dessert is quick to make and perfect for any occasion.


Butter for pan

1 and ¼ cups whole milk

2/3 cup granulated sugar, divided in half

3 eggs

1 tablespoon vanilla extract

1/8 teaspoon salt

1 cup all purpose flour

1 pint blueberries

Powdered sugar for decorating


1. Preheat oven to 350 degrees Fahrenheit. Lightly butter a baking dish that is also flameproof.

2. Place milk, half of the sugar, eggs, vanilla, salt and flour in a bowl and mix thoroughly until smooth. The New York Times recommended using a blender and blending until frothy.

3. Pour ¼ inch layer of batter into the baking dish. Turn on a stove burner to low and set dish on top for 1-2 minutes. Remove from heat.

4. Spread the berries over the batter and sprinkle the remaining granulated sugar on top. Pour over the rest of the batter and bake for 50 minutes until golden brown.

5. Sprinkle with powder sugar and serve slightly warm.

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