Blueberry Clafouti
Prep time
Cook time
Total time
Clafouti, (pronounced Kla-FOO-tee) is a classic French dessert also known as clafoutis. Traditional clafouti is made with dark, sweet cherries; however blueberries are a delicious alternative to bake this easy to make summer treat. The fruit is placed in the bottom of a greased baking pan or cast iron skillet and then a thin batter is poured over the fruit. As it bakes the batter puffs up around the fruit then sinks in the middle as it cools.

Clafouti appears to be a cake, but is really like a fruit-filled custard. It is usually served warm with confectioners’ sugar sprinkled on top before serving. I personally prefer clafouti chilled and served with a dollop of sweetened whipped cream. Serve clafouti either directly from the pan, or transfer to a serving plate.
Recipe type: Dessert | Cake | Blueberry
Serves: 8 to 10
  • ¾ cup all purpose flour
  • ⅔ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 3 large eggs
  • 1¼ cups milk (preferably whole milk), room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups blueberries, rinsed, and dried
  • 1 or 2 teaspoons confectioners’ (powdered) sugar
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan or one 10 inch cast iron skillet; Lightly grease bottom and sides of the pan.
  1. In a medium mixing bowl, combine flour, sugar, and cinnamon; whisk together to mix. Set aside.
  2. In a small bowl, lightly beat the eggs with a wire whisk until foamy. Beat in the milk and vanilla until combined. Gradually whisk the egg mixture into the flour mixture, whisking until batter is smooth and free of lumps.
  3. Place blueberries in the bottom of the baking pan. Pour the batter over the blueberries.
  4. Bake: Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire cooling rack for 10 to 15 minutes before serving.
  1. Before serving, use a fine-mesh sieve to dust the top of the clafouti with confectioners’ sugar.
  2. Cut into pie-shaped wedges and serve warm directly from the baking pan or remove from pan and place on a serving plate. A delicious option is to refrigerate the clafouti first and serve chilled.
  3. Refrigerate leftovers
Source: The King Arthur Flour Baker’s Companion, Countryman Press, Vermont, 2003
Recipe Notes
Pan: One 9" Round Layer Cake or One 10" Cast Iron Skillet Pan Prep: Lightly Greased Oven Temp: 350° Storage: Cover and Refrigerate

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