Delicious Lemon Blueberry Clafoutis: An Easy & Elegant French Dessert Recipe

There’s something uniquely comforting and effortlessly elegant about a classic French Clafoutis. This rustic baked dessert, hailing from the Limousin region of France, perfectly marries a rich, custardy batter with fresh fruit, creating a dish that’s equally suited for a delightful brunch, an afternoon treat, or a sophisticated dessert. Today, we’re diving into a particular favorite: a vibrant Lemon Blueberry Clafoutis. While I’ve shared a raspberry clafoutis recipe here on Food Doodles before, the inspiration for this blueberry rendition stemmed from a recent column I wrote for our local paper focusing on versatile egg recipes. Clafoutis, with its prominent eggy custard, immediately came to mind as a star contender. And when it comes to fruit, blueberries are often my top choice – their sweet, slightly tart burst of flavor is simply irresistible, though I must confess, strawberries occasionally steal my heart too!

Perhaps it’s the smooth texture, or maybe just a personal preference, but I find myself drawn to berries like blueberries and strawberries over the seeded varieties such as raspberries and blackberries. Regardless of the reason, the outcome of this Lemon Blueberry Clafoutis is nothing short of spectacular. It’s a dessert that feels both wholesome and indulgent, a true testament to simple ingredients coming together to create something truly special.

Crafting Your Clafoutis: Tips for Perfect Results

One interesting aspect of this particular clafoutis was my decision to use frozen blueberries. As you might notice from the vivid, almost entirely purple top, frozen berries tend to bleed their beautiful color into the custard significantly more than fresh ones. While this might surprise some, the resulting rich hue is quite striking and certainly doesn’t detract from the flavor! In fact, it adds a lovely visual depth to the dessert. If you prefer a cleaner, less saturated color, fresh blueberries are definitely the way to go. However, don’t shy away from frozen berries if that’s what you have on hand – they work wonderfully and make this recipe accessible year-round.

Another experimental choice for this batch was using Khorasan, also known as Kamut, flour. This ancient grain flour has a distinct nutty flavor and a different gluten structure than standard all-purpose or even whole wheat pastry flour. What I observed was a fascinating stratification: the bottom layer developed an almost crust-like texture, while the layer directly above it remained wonderfully custardy, with the majority of the blueberries nestled towards the top. It’s hard to say definitively if this unique separation was due to the Kamut flour, the moisture from the frozen berries, or perhaps the sheer abundance of berries I loaded into the dish! My previous clafoutis, made with fresh raspberries and whole wheat pastry flour, had a more uniform custard throughout. Regardless of the scientific explanation, the result was utterly delicious and showcased the versatility of clafoutis. This dessert remains a reliable go-to for me – so much so that I’ll gladly confess to enjoying leftovers for breakfast the next morning! Who says dessert can’t be a delightful start to the day?

Flour Choices and Their Impact on Clafoutis Texture

The type of flour you choose can subtly yet significantly alter the final texture of your clafoutis. While all-purpose flour provides a standard, tender crumb, whole wheat pastry flour offers a slightly denser, more wholesome result without compromising the delicate custard. Khorasan (Kamut) flour, as I experienced, can introduce a unique depth and possibly a more structured base. If you’re experimenting, consider these points:

**All-Purpose Flour:** Delivers a classic, light, and tender custard. It’s a safe and widely available choice.
**Whole Wheat Pastry Flour:** Adds a nutritional boost and a subtle nutty flavor. It generally produces a slightly denser clafoutis compared to all-purpose, but still maintains a lovely custard consistency.
**Khorasan (Kamut) Flour:** This ancient grain flour has a rich, buttery flavor and a slightly higher protein content. It can lead to a more rustic texture, possibly a firmer base, as I observed. If you use it, be prepared for potential variations in the custard’s layering.
**Gluten-Free Alternatives:** For those avoiding gluten, a good quality gluten-free all-purpose baking blend (ensure it contains xanthan gum) can often be substituted directly. The texture might be slightly different, but the delicious flavor profile will still shine through.

Don’t be afraid to experiment with different flours to discover your preferred clafoutis consistency and flavor! Each choice brings its own unique character to this adaptable dessert.

A Year of Food Doodles: Celebrating Milestones and Looking Ahead

Beyond the delightful clafoutis, I have another exciting piece of news to share: Food Doodles recently celebrated its first anniversary! Can you believe it? An entire year has flown by since I first embarked on this blogging journey. It feels both incredibly fast and unbelievably surreal. While I did take a much-needed break for almost two whole months in the middle, the time spent dedicated to creating and sharing recipes has been profoundly rewarding. I’m amazed by how much things have evolved here, how much I’ve learned about photography, recipe development, and connecting with a wonderful community, and most importantly, how much joy I still find in the process of blogging.

But above all, my deepest gratitude goes out to you, my incredible readers. Truly, without your support, your comments, your shares, and your willingness to try my recipes, Food Doodles would simply not exist. You are the heart and soul of this blog, and for that, I am eternally thankful. Your engagement motivates me, inspires me, and makes every moment of this journey worthwhile.

As we move forward, I’m incredibly excited for what the future holds for Food Doodles. I envision many more delicious recipes, countless new learning experiences for myself in the kitchen and behind the screen, and a ton more improvements to make this space even better for you. Your feedback is invaluable, so please don’t hesitate to reach out! If there’s anything you’d love to see more of (or perhaps even less of 😉) here on Food Doodles, whether it’s specific types of recipes, cooking tips, or even different content formats, please let me know. I genuinely welcome and cherish any suggestions or ideas you have. This blog is a collaborative journey, and I want to continue making it a resource that truly serves and delights its readers.

The Versatility of Clafoutis: Beyond Blueberries

While this lemon blueberry clafoutis is a personal favorite, the beauty of this French dessert lies in its incredible adaptability. Once you master the basic custard batter, the fruit possibilities are endless! Traditionally, clafoutis is made with black cherries (and often without pitting them, though for convenience and dental safety, I usually recommend pitting). However, almost any seasonal fruit can be transformed into a delectable clafoutis.

Consider these delightful variations:

**Stone Fruits:** Peaches, plums, apricots, or nectarines (sliced or diced) work wonderfully, especially when gently tossed with a little sugar and a hint of almond extract before baking.
**Other Berries:** Raspberries, blackberries, or mixed berries offer a vibrant burst of flavor and color.
**Apples or Pears:** Thinly sliced and lightly sautéed with a touch of cinnamon, these create a comforting, autumnal version.
**Rhubarb:** A tart and tangy choice, often paired with strawberries for a balanced flavor.
**Figs:** Fresh figs, halved or quartered, lend a sophisticated sweetness.

No matter which fruit you choose, the key is to ensure it’s ripe and flavorful. This simple recipe provides the perfect canvas for your culinary creativity. Now, let’s get to the star of the show – the recipe itself!

[print_this]Lemon Blueberry Clafoutis

Serves 6-8

3-4 cups fresh or frozen blueberries
3 large eggs
pinch sea salt
1/2 cup granulated sugar
3/4 cup milk (whole milk is recommended for richness)
2/3 cup whole wheat pastry flour (or all-purpose flour for a classic texture, or Khorasan/Kamut flour for a rustic touch)
1 teaspoon vanilla extract
The zest of one lemon – plus the juice of half a lemon to squeeze over the clafoutis once it’s baked (for serving)
1 tablespoon unsalted butter and 2 tablespoons granulated sugar to prepare the pan for baking

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to a moderate 350 degrees F (175 degrees C). Prepare your baking dish by generously greasing it with 1 tablespoon of butter. Then, evenly sprinkle 2 tablespoons of sugar over the butter. This creates a beautifully subtle caramelized crust and helps prevent sticking. A 10-inch cast iron skillet works wonderfully for this, but a pie plate (9-inch) or an 8-inch square baking dish will also suffice. Set the prepared pan aside.
Whisk Wet Ingredients: In a medium-sized mixing bowl, whisk together the large eggs, a pinch of sea salt, and 1/2 cup of granulated sugar until well combined and slightly frothy. This helps dissolve the sugar and incorporates air for a lighter custard.
Add Remaining Batter Ingredients: Gradually whisk in the milk, flour (whether whole wheat pastry, all-purpose, or Kamut), vanilla extract, and the vibrant lemon zest. Mix until the batter is smooth and no lumps of flour remain. Be careful not to overmix, as this can develop the gluten too much and make the clafoutis tough.
Assemble & Bake: Carefully spread the 3-4 cups of fresh or frozen blueberries evenly across the bottom of your prepared baking dish. Gently pour the smooth egg mixture over the top of the berries. Place the dish into the preheated oven.
Baking Time: Bake for approximately 55-60 minutes. If you’re using a smaller dish, like a 9-inch pie plate or an 8-inch square baking dish, you might need to bake for a few extra minutes. The clafoutis is ready when the edges are golden brown, and the center is set – it shouldn’t jiggle excessively when gently shaken. A toothpick inserted into the center should come out mostly clean.
Cool & Serve: Remove the clafoutis from the oven and allow it to cool slightly on a wire rack before serving warm. For an extra bright flavor, squeeze the juice of half a fresh lemon over the top just before serving. Alternatively, you can chill it completely before serving. For a truly indulgent experience, dust with powdered sugar and accompany with a dollop of fresh whipped cream, crème fraîche, or even a scoop of vanilla ice cream. Store any leftovers, covered, in the refrigerator for up to 3 days.[/print_this]