Blueberry Clafoutis

Instead of the usual pancakes or waffles, try something new for brunch and serve blueberry clafoutis. This French dish might sound fancy, but a clafoutis ("cl-ahh-foo-tee") doesn't require any special ingredients—you probably have all of them in your kitchen. The batter comes together easily in a single bowl, and it bakes in a buttered skillet or baking dish with a custardy texture and crisp, browned edge.

When you mix up the batter, make sure it is completely smooth, then let it stand for 5 minutes. If you prefer, you can even use your blender for this step. Unlike pancakes, clafoutis doesn't need to be flipped. It bakes like a Dutch baby, rising up in the pan (although not quite as high), then sinking a bit.

Traditional clafoutis is made with unpitted cherries or other fruits to add color and a burst of flavor. Blueberries look and taste great, but you can also substitute sliced strawberries, raspberries, blackberries, or any type of pitted and sliced stone fruit if you prefer.

What Is Clafoutis?

Clafoutis is a traditional French dessert made by pouring a simple batter over whole, unpitted cherries in a buttered dish. It’s baked until light, custardy, and golden brown along the edges, and often served with a dusting of powdered sugar. The pits in the cherries add a subtle almond flavor to the confection when baked.

Clafoutis originated in south-central France. One possible explanation for its name is that it comes from the Occitan word “clafir,” meaning “to fill” (the batter with cherries). The popularity of the dish expanded into the 19th century, when different regions and countries began making the dish using different types of fruit, which the French referred to as “flaugnarde” (a non-cherry clafoutis).

The Difference Between Clafoutis and a Dutch Baby

While the ingredients in a clafoutis and Dutch baby may be similar, or even identical, the end result is different. While both are mildly sweet and can be served for brunch as well as for dessert, a Dutch baby bakes up much more like a puffed-up pancake: with a golden, tender crust along the edges and soft, light, but custardy center.

Clafoutis are custardy and flan-like throughout, studded with fruit, and may gain additional richness from the type of dairy used (this recipe calls for heavy cream).

Ingredients for Blueberry Clafoutis

To make this clafoutis, you'll need:

• Fresh blueberries: For a pop of juicy, fresh fruit throughout the clafoutis.
• All-purpose flour: Thickens and adds stability to the batter.
• Granulated sugar: Sweetens the mix.
• Table salt: Can be substituted with kosher salt (increase amount slightly).
• Heavy whipping cream: For extra richness and a flan-like consistency.
• Large eggs: Helps set the batter.
• Salted butter: Used to grease the dish for browned edges, and added into the batter for additional richness.
• Vanilla extract: Enhances the flavor. Can be substituted with a splash of bourbon or rum.
• Powdered sugar: For dusting on the warm clafoutis before serving.

How To Make Blueberry Clafoutis

This clafoutis comes together easily for an impressive dish with little effort. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 375°F. Butter a 9-inch square baking dish. Sprinkle blueberries evenly over bottom.
• Step 2. Whisk together flour, sugar, and salt in a large bowl; whisk in cream, eggs, melted butter, and vanilla until smooth. Let stand 5 minutes; pour over blueberries.
• Step 3. Bake until golden brown and set, 25 to 30 minutes. Sprinkle with powdered sugar just before serving.

Variations for Blueberry Clafoutis

Clafoutis can be made with all sorts of fruits, including blackberries, raspberries, strawberries, apples, pears, peaches, plums, and of course, cherries, among others.

You can also flavor the batter with almond extract, spices, a splash of liqueur, citrus zest, and more.

How To Serve Blueberry Clafoutis

Serve the clafoutis when it is still warm from the oven, dusted with powdered sugar, and sliced into wedges or squares. Top with a dollop of whipped cream or whipped crème fraîche for an additional touch.

How To Store Blueberry Clafoutis

Clafoutis can be made in advance, and the leftovers reheated and enjoyed for a few days after serving.

• To make ahead: Make one day in advance, cool, wrap, and refrigerate. Warm before serving.
• Storing leftovers: Refrigerate leftover blueberry clafoutis, wrapped, for up to three days.
• To reheat: Place clafoutis into a preheated 350°F oven until warmed throughout.

Editorial contributions by Katie Rosenhouse.