Blueberry Lemon Clafoutis Recipe

I love making blueberry desserts that mix the tang of lemon zest and juice with the smoothness of whole milk and heavy cream. Every bite surprises me with a delicate balance between fresh blueberries, eggs, and a light, custard-like texture. The subtle hints of lemon add brightness and balance.

I’m excited to share my take on a classic French dessert with a twist: Blueberry Lemon Clafoutis. I first stumbled on clafoutis when I was looking for something fresh and different to make, and soon I was hooked on its custardy texture with bursts of juicy fruit.

This version uses 2 cups fresh blueberries that swell with flavor, and the bright addition of lemon zest and juice brings an unexpected zing that really balances the sweetness. I mixed in 3 large eggs, 1/2 cup granulated sugar, 3/4 cup all-purpose flour, and 1 cup whole milk to create a batter that’s smooth and light, then folded in 1/2 cup heavy cream.

I greased the dish with a touch of butter and finished it off with a dusting of powdered sugar. Every bite connects me to a blend of healthy dessert vibes and French tradition, reminding me why I love experimenting with fruit desserts so much.

Why I Like this Recipe

1. I love how the sweetness of the blueberries mixed with the tangy lemon really pops in each bite, making the recipe super refreshing.
2. I like that the custard-like batter is so smooth with a hint of creaminess that makes it feel like I’m tasting a homemade treat every time.
3. I appreciate how simple the recipe is to follow; even though it has a few steps, it gives me that awesome feeling of having made something special from scratch.
4. I enjoy the way the aroma fills up the kitchen while it bakes—it reminds me of cozy afternoons spent in the kitchen with family and friends.

Ingredients

• Blueberries give fiber, antioxidants, and a naturally sweet and tart burst of flavor.
• Eggs add protein and help bind the mixture giving it a custardy texture.
• Sugar makes the dish sweet and balances tangy lemon notes perfectly.
• Lemon zest and juice deliver a bright, tangy kick that livens up the clafoutis.
• Milk and cream bring smooth richness while making the dessert decently creamy.
• Flour and salt give structure to the custardy base and subtle seasoning each bite.
• Combined, these ingredients create a simple, luscious dessert perfect for any occasion.
• Each ingredient plays a unique role making the pudding vibrantly delicious and wholesome.

Ingredient Quantities

• 2 cups fresh blueberries
• 3 large eggs
• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/2 cup heavy cream
• Zest of 1 lemon
• Juice of 1 lemon
• Butter for greasing the dish
• Powdered sugar for dusting (optional)

How to Make this

1. Preheat your oven to 375°F. Grease a 9-inch pie dish or similar with butter and scatter the fresh blueberries evenly in the dish.

2. In a medium bowl, crack in the eggs and add the granulated sugar. Beat them until they are well mixed.

3. Slowly stir in the whole milk and heavy cream to the egg mixture and then mix in the zest and juice of 1 lemon.

4. Sift in the all-purpose flour and salt gradually while whisking until the batter is smooth and no lumps remain.

5. Pour the batter over the blueberries in the dish making sure everything is covered nicely.

6. Let it sit at room temperature for about 5 minutes so the blueberries get a little soak.

7. Place the dish in the oven and bake for about 35 to 40 minutes until the clafoutis is set and its top shows a light golden color.

8. Remove from the oven and let it cool for a few minutes.

9. Dust with powdered sugar if you like before serving. Enjoy your dessert!

Equipment Needed

1. Oven – for preheating to 375°F which is a must for the recipe
2. 9-inch pie dish or something similar – greased with butter so you don’t have sticky cleanup
3. Medium mixing bowl – where you’ll crack the eggs and mix in the sugar
4. Whisk – to beat the eggs and blend all the wet ingredients
5. Measuring cups and spoons – so you get the right amounts for milk, cream, flour, salt, and sugar
6. Fine-mesh sieve – useful to sift the all-purpose flour and salt into your mixture
7. Zester or grater – for the lemon zest to properly release its flavor into the batter
8. Citrus juicer – to extract the lemon juice easily
9. Spatula – to quickly scrape down the sides of your bowl for thorough mixing
10. Cooling rack or plate – to let your clafoutis cool a bit before you dust it with powdered sugar and serve

These tools help you keep the texture and nutritional value of your ingredients in check while making the dessert.

FAQ

Blueberry Lemon Clafoutis Recipe Substitutions and Variations

• If you cant find whole milk, unsweetened almond milk works fine
• You can swap heavy cream with full fat coconut milk if you want a dairy free option
• If you dont have granulated sugar, try using the same amount of coconut sugar instead
• For all-purpose flour, a gluten free blend or even whole wheat flour can be used using the same measure
• When you dont have eggs, you could replace each with 1/4 cup applesauce but be warned it might change the texture a bit

Pro Tips

1. If you wanna boost the flavor even more, try adding an extra pinch of lemon zest at the end right before you pour the batter. It gives a nice tangy kick that really pops with the blueberries.

2. Be careful beating the eggs and sugar too much. Overdoing it can make the batter too airy, and then the blueberries might sink to the bottom instead of staying evenly mixed.

3. Instead of just greasing the dish, you might want to brush a light coat of melted butter on the blueberries once they’re in. It helps the batter stick to them better and adds extra richness.

4. Letting the batter sit for a few extra minutes (maybe 7 to 10) might help the blueberries soak up the liquid a bit more, making each bite juicier and more flavorful.