Chef John’s Blueberry Clafoutis

Superb cold! Graet texture! Great topped with clotted cream, or sweetened vanilla whipped cream. Will be making this again 100%. I made with Blackberries instead of blueberries, and used less sugar, actually only 3 TBSP. It was very good, but next time I’ll use a bit more sugar, and possibly macerate the berries with the sugar, reserve some of the sypup, and pour on top after the batter has been added.

Great recipe. I would just advise people to watch the oven. Mine was done completely in 20 minutes. Some ovens just burn hotter, and cookware can also affect cooking time.

This is the exact recipe I use—easy and always delicious. I’ve made it with apple slices, blackberries, blueberries, peaches & strawberries. Sometimes I add 1/2 tsp almond extract. All good! I suggest watching the baking time since the size of the dish will affect the time. I only bake for 25 minutes. Top the servings with a big dollop of whipped cream—it will sweeten the more tarter fruits. This recipe is not as heavy as pie and is so quick & easy.

Very great recipe! This one I made with my toaster oven! I used frozen mixed berries. I’m debating putting some lemon juice in at the end and using less vanilla to make a lemon berry flavor. Has anyone attempted that?

Perfect! Wonderful dessert that’s not too sweet. Very easy to make. I was worried the vanilla would be too much but it’s not.

On a chilly rainy fall morning, it is the perfect comfort food. So smooth and creamy with the delightful warm burst of berries to please your mouth. I absolutely love this recipe! It’s so easy to make and so quick. It’s my go-to for days like this.

To be fair I’ve never made nor tasted a clafoutis before so I can’t rate it in comparison to other clafoutis recipes. So perhaps I just don’t like clafoutis in general but either way I did not like this recipe. For starters I don’t own a blender and if taking the recipe at face value that would mean I do not pass go, do not receive delicious berry bounty. A whisk worked fine though, and if I had to guess was probably the original tool of choice for the task. Secondly, the amount of vanilla was too much. Sometimes vanilla is like garlic in the sense that more is more. But not here. The delicious blueberry flavor was spoiled by the sickly over sweet vanilla aftertaste. Finally, mine came out quite wet and difficult to serve with the eggy filling not seeming able to hold up well around the berries. Granted or blueberries are huge, some almost cherry sized, so that could have been an issue. Perhaps I’ll give clafoutis another try someday but for now I’ll try other things.

Fantastic fresh blueberry recipe. Extremely easy, blender did all the work. Only adjustment I made was to reduce ugar to 1/2 cup.

Amazing and so simple to make! 5-stars!

Excellent!

So good! Especially with freshly picked blueberries. When I make it again, I’ll put in a little less sugar. I also question the baking time. Perhaps I used the wrong dish to bake in (a Pyrex casserole dish) but although the sides were all done the center wasn’t close. Next time I’ll try a flatter dish like that that I’d use for brownies. But even so, it is absolutely delicious. R

Easy yummy recipe. I Finished it with whipped cream. I would definitely make this again.

Made it exactly as written, very easy! My biggest concern was choosing the correct pan, I used my 10″ square Corningware pan and it worked perfectly. Hubby asked if he should put anything on it, tasted it and declared it perfect as is.

I always add one gummy bear to every recipe. That way if someone doesn’t like it, I can always say, “Well, you must have gotten the piece with the gummy bear in it.” Try it.

Great recipe! A few changes: I used frozen mixed berries, because that’s what I had on hand and I baked in six mini bundt pans because I was serving this as part of a brunch and thought it would be easier if everyone had their own little cake. It was a big hit!

I have made this recipie every other weekend for the past 4 months! we can’t get enough of it and it is so easy to make!

It is my kiddos favorite quick dinner. I added package of vanilla sugar and lots of powder sugar on top. It is soo yummy and I have some with extra lemon drizzle when the Blueberries are too sweet.

THIS IS ONE OF THE BEST RECIPE’S AROUND FOR A FAST DESERT. I’VE MADE 4 IN A MATTER OF A MONTH. I JUST WANT TO SAY FOR THOSE WHO SAID IT TOOK TOO LONG TO COOK. YOU MAY HAVE BEEN USING THE WRONG DISH. YOU NEED A CAST IRON, CORINING WARE CASSEROLE DISH OR SOMETHING THAT RETAINS THE HEAT FOR THIS TO WORK. I ALSO ONLY USED A HALF CUP OF SUGAR. MY OVEN NEEDS TO BE SET AT 430 NOT 425. I’VE MADE IT WITH BLUEBERRIES AND THAT IS THE BEST FOR ME. CHERRIES WERE JUST SO SO. I DID MAKE ONE WITH BLUEBERRIES AND FRESHLY PICKED RASPBERRIES FROM MY PROPERTY AND THAT WAS REALLY GOOD.

Super simple and delicious! I used Dominican-style vanilla extract and baked for 30 minutes. The taste and texture is similar to flan. The texture of the mixture becomes almost like a crust at the bottom, so it’s also reminiscent of pie.

I’m a total novice baker, and this recipe made me look good! It capped off a Father’s Day meal. I was nervous serving something I couldn’t try first, but it is just as you said—that creamy, custard-y texture was just the right backdrop for fresh blueberries! I’m major again this weekend. 🙂 Thank you for a simple, delicious dessert.

Wonderful.