| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pints blueberries, washed and drained
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- Pinch fine salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees F.
- Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
- In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
- Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
- Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 229 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 83 mg |
| Sodium | 63 mg |
Reviews
Great recipe! Easy and tasty!
Easy to make and delicious. I only used half of cup of sugar.
so easy. really good. used half the sugar because i don’t care for sweet sweet deserts. other than that I followed the directions. came out great. the next week i used oranges, that was good too but blueberries are better.
I would have given this 5 stars but it’s the first time I have made/tasted it so I have nothing with which to compare (come to find out it’s a traditional French dessert/brunch item. Well, I made it exactly as the recipe was written EXCEPT I substituted Splenda for the sugar (I know, that’s a very big exception but my husband is diabetic so I thought I would try it – if it was a flop, well, I’m out some blueberries. It was excellent! So darned easy, too. I will definitely make this again. Don’t forget to SPRAY your pan first. The blueberries rise to the top and the custard is quiche-like but perhaps a bit more solid.
It’s so good, and light!!
i was almost out of sugar, only had about 1/3 cup but this turned out amazing regardless. The blueberries were so sweet the lack of sugar was not an issue for me. I tend to use less sugar in most recipes as I don’t like things too sweet. Texture was perfect and so easy and quick to make.
A perfect custard-y dish that can be thrown together in an hour. Surprisingly substantial. I use a combo of raspberries and blueberries. Especially great because it’s delicious at room temperature, so it’s easy to bring to any event, any time of the day! Thanks, Dave Lieberman, for great, easy recipes.
This is one of my favorite recipes ever! I’ve made it many times and it always comes out great. We especially like it when it’s still warm with vanilla bean ice cream or gelato. One of the favorites with our guests
We liked this recipe but think it could benefit from some melted butter in the batter. I melted 2 Tbsp butter on bottom of pie plate and added berries and it still stuck so not sure? Other Clafoutis recipes I looked at have some butter in them.
I tried this last night. It turned out very good. However it could have had a little more flavor. After looking at a few other clagouti recipes I think next time I’ll add some lemon zest or brandy or some other flavor.