Blueberry Clafoutis

July 5, 2015


Yesterday, Herb & I hung our coffee can picker buckets around our necks and went after our first blueberries. It didn’t take long to gather the first ones to get ripe (oh yes, there are more, so many more ripening as I write this!) There was just a hair too few to make a full on pie, so I made a clafoutis (kla-foo-tee.)  Clafoutis is fruit dessert is a crustless pie, sort of a cross between flan and cobbler.


Classically made with cherries, you can make it using any fresh fruit you’d like. Quick as a cobbler, delight your guests with this elegant yet easy country-style option. It cuts and serves beautifully.


Nadine’s Blueberry Clafoutis


  • 3 C +/- of fresh fruit

  • 3 Tbs butter divided

  • ½ C + 2 Tbs sugar, divided

  • 4 eggs

  • ½ Tsp vanilla extract

  • ½ Tsp almond extract

  • ¾ C flour

  • 1 C milk

  • ¼ C powdered sugar to top


Preheat oven to 350.


1. Use 1 Tbs butter to butter a 9” pie plate, bottom and up the sides. Use 2 Tbs sugar to “flour” the buttered pie plate, bottom and sides. Fill pie plate ¾ with fresh raw fruit. Set aside.


2. In a blender or large bullet, add the eggs, sugar, extracts, flour and milk and blend it all together. Note: If you don't have a blender, whisk ingredients by hand, adding one at a time in order.


3. Pour the mixture slowly into the pie plate over the fruit. This should fill the pie plate to just under the top of the sides.


4. Bake for 40-45 minutes until nicely browned. Let cool.


5. Sift powdered sugar on top and serve.






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