There’s something magical about a dessert that feels both familiar and exciting, and blueberry and lemon clafoutis does just that. This French-inspired dish transforms simple pantry staples into an airy, custard-like marvel, balanced by the bright zing of fresh lemon zest and the sweet pop of blueberries. As you whisk together milk, eggs, sugar, and a touch of vanilla, the batter hums with promise. When it emerges from the oven, puffed and golden, it invites you to dive into a moment of pure culinary joy. Brunch, dessert, or a cozy afternoon snack—this clafoutis slides effortlessly into any occasion, offering a gentle sugar kiss and a refreshing citrus lift in every bite.
What makes this recipe particularly endearing is its effortless elegance. In just under an hour from start to finish—including a short cool-down period—you’ll have a show-stopper on your table. The dish wobbles slightly as it cools, a charming reminder of its delicate custard structure, and a light dusting of powdered sugar elevates its beauty. Whether you’re hosting a lazy weekend gathering or simply treating yourself to something special, this blueberry and lemon clafoutis is your new go-to. It’s comforting without being heavy, fruity without being cloying, and undeniably pretty—just waiting for you to slice into its tender center and let the flavors dance.
KEY INGREDIENTS IN BLUEBERRY AND LEMON CLAOUTIS
Before diving into baking, let’s talk about the stars of this show. Each ingredient plays a unique role in achieving that signature custardy texture, fruity brightness, and golden finish. From the richness of dairy to the zing of citrus, here’s what you need to gather:
- Whole milk
Provides a creamy base for the batter, contributing moisture and richness that help create the smooth, custard-like interior.
- Granulated sugar
Sweetens the clafoutis and helps the top develop a slight caramelization, offering a hint of crunch against the tender custard.
- Large eggs
Act as the binding and setting agent, giving structure to the clafoutis and enabling it to puff beautifully in the oven.
- Vanilla extract
Adds warm, aromatic notes that complement the citrus and fruit, deepening the overall flavor without overpowering.
- Lemon zest
Infuses bright, citrusy freshness into every bite, cutting through the sweetness and enhancing the blueberry’s natural tartness.
- All-purpose flour
Lightly thickens the batter, providing enough body to hold the fruit in place while keeping the texture delicate and tender.
- Salt
A pinch heightens all the sweet and citrus flavors, balancing the dessert and preventing it from tasting flat.
- Unsalted butter (melted)
Introduces a subtle, nutty richness and helps create a gently golden crust at the edges of the baking dish.
- Fresh blueberries
Burst with juicy sweetness and add vibrant color, ensuring each forkful delivers refreshing fruit pockets within the custard.
- Powdered sugar (optional)
For dusting on top, it lends a whimsical, confectioners’-sugar finish that looks stunning and adds a delicate sweetness on the first taste.
HOW TO MAKE BLUEBERRY AND LEMON CLAOUTIS
Let’s walk through the steps to turn these humble ingredients into a ravishing dessert. The process is straightforward, perfect for beginner bakers, and doesn’t skimp on that French charm. Follow along to achieve a beautifully balanced clafoutis you’ll be proud to serve.
1. Preheat your oven to 350°F (175°C). This ensures an even bake so the custard sets properly and the edges turn golden brown.
2. Grease a 9-inch baking dish or skillet with butter or non-stick spray, ensuring every nook is coated to prevent sticking and encourage easy release.
3. In a mixing bowl, whisk together the milk, 1/4 cup of granulated sugar, eggs, vanilla extract, and lemon zest until smooth and well blended, creating a silky mixture.
4. Gradually add the flour and pinch of salt to the wet mixture, whisking continuously until the batter is free of lumps and has a uniform consistency.
5. Pour the melted butter into the batter and stir until fully incorporated, which enriches the custard and helps the top edges develop a golden hue.
6. Scatter the blueberries evenly across the prepared baking dish, giving each slice its fair share of juicy fruit throughout.
7. Gently pour the batter over the blueberries, ensuring an even distribution so the custard envelops each berry.
8. Sprinkle the remaining 2 tablespoons of granulated sugar over the top of the batter to create a lightly crunchy, sweet crust.
9. Place the baking dish in the preheated oven and bake for 35–40 minutes. Look for a puffed, golden-brown top and test with a knife inserted in the center—it should come out clean.
10. Allow the clafoutis to cool for at least 10 minutes before dusting with powdered sugar (if using) and serving, as it will gently deflate and settle into its signature texture.
SERVING SUGGESTIONS FOR BLUEBERRY AND LEMON CLAOUTIS
Once your clafoutis has cooled just enough to handle, you’re ready to elevate the presentation and enjoy this vibrant dessert. Whether you’re aiming for cozy simplicity or a touch of elegance, these serving ideas will turn each slice into a memorable moment.
- Offer a dollop of fresh whipped cream, lightly sweetened with a hint of vanilla. The clouds of cream play off the citrus brightness and soft custard, creating a luscious mouthfeel.
- Serve alongside a scoop of vanilla bean ice cream. The cold, creamy ice cream against the slightly warm clafoutis delivers a temperature contrast that feels utterly indulgent.
- Garnish with a few fresh mint leaves and extra lemon zest. The mint brings herbal freshness, while the additional zest provides a fragrant pop that whispers “springtime” in every bite.
- Present the clafoutis on a rustic wooden board or a simple white platter. Slice it into wedges, spacing them slightly so each piece shows off its vibrant berry-studded interior, making it irresistibly Instagram-worthy.
HOW TO STORE BLUEBERRY AND LEMON CLAOUTIS
If you find yourself with leftovers (and honestly, who wouldn’t?), proper storage will keep your clafoutis tasting fresh and delightful for days. Whether you’re preserving a single slice or the whole dish, these methods will help maintain texture and flavor.
Storing this custardy dessert at the right temperature and in the right container prevents it from drying out or absorbing other fridge odors. Avoid stacking slices directly on top of one another—air circulation is key to preserving that tender interior and lightly crisp top.
- Refrigerator in an airtight container: Once cooled completely, transfer leftover slices to an airtight container, separating them with parchment paper. Store in the fridge for up to 3 days.
- Cover in plastic wrap: Keep the clafoutis in its original baking dish and cover tightly with plastic wrap. This seals in moisture, ensuring the custard stays soft. Refrigerate for up to 2 days.
- Individual wrap for freezing: For longer storage, wrap each slice in plastic wrap, then place in a freezer-safe bag. Freeze up to 1 month. Thaw overnight in the fridge before reheating.
- Gentle reheating: When ready to enjoy, warm individual portions in a low oven (300°F/150°C) for about 5–7 minutes or microwave briefly. This revives that just-baked fluffiness.
CONCLUSION
In this journey through blueberry and lemon clafoutis, we’ve explored how a handful of everyday ingredients can transform into a charming French-inspired dessert that feels both casual and celebratory. From the first whisk of eggs, milk, sugar, and lemon zest to the moment you crack that golden top, each step brings its own little thrill. The combination of airy custard, bright citrus, and juicy berries is a love letter to simple elegance—no fancy tools or elaborate techniques required. And should you ever need to switch things up, feel free to experiment with other fruits like raspberries or sliced peaches. They’ll slide into the same luxurious custard with ease, offering new flavor profiles every time.
Don’t hesitate to print this article and save it for tomorrow’s brunch or next weekend’s dessert spread. You’ll also find a handy FAQ below to troubleshoot any questions you might have. And if you give this recipe a try, I’d love to hear how it turned out! Leave a comment or question, share your experiences, or ask for tips if you hit any bumps along the way. Happy baking, and here’s to many more moments of clafoutis-induced delight!
Blueberry and Lemon Claoutis
Description
This blueberry and lemon clafoutis is a deliciously airy, custardy dish that beautifully combines sweet blueberries and bright lemon zest. Perfect for brunch or dessert!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
-
Grease a 9-inch baking dish or skillet with butter or non-stick spray, ensuring it's evenly coated.
-
In a mixing bowl, whisk together the milk, 1/4 cup of granulated sugar, eggs, vanilla extract, and lemon zest until well combined.
-
Gradually add the flour and pinch of salt to the wet mixture, whisking continuously until smooth and free of lumps.
-
Pour the melted butter into the batter and stir until incorporated.
-
Scatter the blueberries evenly across the prepared baking dish.
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Gently pour the batter over the blueberries, ensuring an even distribution.
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Sprinkle the remaining 2 tablespoons of granulated sugar over the top of the batter.
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Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the clafoutis is puffed and golden browned on top, and a knife inserted in the center comes out clean.
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Allow the clafoutis to cool for at least 10 minutes before dusting with powdered sugar (if using) and serving.
Note
- Clafoutis is traditionally made with cherries, but blueberries offer a delightful twist.
- The clafoutis will deflate slightly as it cools, which is a normal characteristic of this dish.
- It can be served warm or at room temperature and pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- This recipe can be modified with other fruits such as raspberries or sliced peaches for variety.
