Blueberry Lemon Clafoutis Recipe

I have recently discovered a recipe that transforms simple ingredients into something extraordinary. The blend of fresh blueberries and a hint of lemon elevates this culinary creation into a delightful version of blueberry desserts. It captures my imagination with its light, custardy texture and the perfect balance of tang and sweetness.

I’ve been experimenting with desserts recently and stumbled upon a unique twist to the classic French clafoutis. Traditionally made with cherries, my version uses fresh blueberries, a zingy lemon (with all its fresh zest and about 2 tbsp of juice) to create a vibrant flavor contrast.

Mixing in 3 large eggs, 1/2 cup all-purpose flour, and 1/2 cup granulated sugar gives the dish a custard-like texture that really lets the fruits shine. I then add 1 cup of whole milk, a splash of 1 tsp vanilla extract, and a pinch of salt to round it all out.

Once you fold in the melted 2 tbsp unsalted butter, the batter feels indulgently smooth in every bite. Whether you’re into healthy fruit desserts or crave a little French-inspired treat, this Blueberry Lemon Clafoutis recipe will surprise you with its simplicity and bold flavor twist.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, the mix of fresh blueberries and zesty lemon really makes me think of summer and it tastes super refreshing. Second, it’s pretty simple to whip up even when I’m not feeling my best so this recipe really saves my day. Third, I love how the custard-like texture turns out smooth and comforting every time even if it doesn’t look perfect from the start. And lastly, the aroma that fills the kitchen while it bakes is just amazing and makes my whole house smell like a little slice of heaven.

Ingredients

• Blueberries add natural sweetness and fiber, plus they’re loaded with antioxidants.
• Lemon gives a bright citrus zing, lots of vitamin C, and a tangy sour note.
• Eggs supply protein and richness, binding the batter into a soft custard.
• Milk makes it creamier and smoother, turning the clafoutis into a delight.
• Butter enriches flavor and moisture, making the dessert tender and rich.
• Sugar provides sweetness that balances the tangy lemon and tart blueberries.
• Flour gives structure; without it, the clafoutis would just be a loose dessert.
• Vanilla extract deepens the flavors with a warm aromatic sweetness.
• Salt enhances flavors, balancing and intensifying all the ingredients beautifully.

Ingredient Quantities

• 2 cups fresh blueberries
• 1 lemon (zest and about 2 tbsp juice)
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp unsalted butter (melted and extra for greasing)

How to Make this

1. Preheat your oven to 375°F and generously grease a baking dish with extra butter.

2. Crack the 3 eggs into a bowl and whisk them together with the 1/2 cup granulated sugar until it looks light and a bit frothy.

3. Stir in 1 cup whole milk, 1 tsp vanilla extract, the melted 2 tbsp unsalted butter, and about 2 tbsp lemon juice along with the lemon zest.

4. Sift in the 1/2 cup all-purpose flour and 1/4 tsp salt, making sure to whisk them in to avoid any lumps.

5. Gently fold in 2 cups fresh blueberries until evenly distributed in the batter.

6. Pour the combined mixture into the greased baking dish and lightly smooth the top.

7. Place in the preheated oven and bake for about 35 to 40 minutes until the edges turn golden and a toothpick in the center comes out mostly clean.

8. Remove from the oven and let it cool a bit before serving so the custard sets up nicely.

9. Optionally, you can dust some powdered sugar on top before serving for an extra touch of sweetness.

10. Enjoy your homemade Blueberry Lemon Clafoutis while it’s still warm!

Equipment Needed

1. Oven – Preheat it to 375°F
2. Baking dish – A dish to grease up with butter
3. Mixing bowl – For cracking eggs and whisking with sugar
4. Whisk – Used to beat the eggs and sugar until frothy
5. Measuring cups and spoons – For all the liquid and dry ingredients
6. Sifter – To sift the flour and salt without lumps
7. Spatula or wooden spoon – For gently folding in the blueberries and smoothing the batter
8. Lemon grater – To zest the lemon juice
9. Toothpick – To test the doneness of your clafoutis

FAQ

Blueberry Lemon Clafoutis Recipe Substitutions and Variations

• If you’re out of fresh blueberries, try using frozen ones; just thaw them and drain off any extra liquid.
• No lemon? You can use one lime instead; it gives a slightly different twist but still works great.
• If you don’t have whole milk, you can substitute with almond or oat milk. The texture might be a bit thinner though.
• When you run out of granulated sugar, coconut sugar or a little honey (with a tiny reduction in liquid) can work as a replacement.
• Can’t find unsalted butter? A bit of coconut oil will do the job, but it might add a faint coconut flavor.

Pro Tips

1. When you fold in the blueberries, be extra careful not to overmix the batter so you dont end up breaking them into mush.
2. Make sure to really grease your baking dish with enough butter because if its not done properly your custard might stick and ruin the look.
3. Keep an eye on the oven towards the end of the bake time since every oven is different and you wanna make sure a toothpick comes out clean without overcooking the edges.
4. Let the dish cool down a bit after you take it out of the oven, this helps the custard set up better and makes it easier to slice.