While I’m personally a fan of all things chocolate, I know not everyone feels the same way. My own mother can easily pass on chocolate desserts, while my self-control whittles away when anything chocolate-y sits in front of me.
The great thing about a dessert like this blueberry clafoutis is that while it doesn’t contain a lick of chocolate, it is a satisfying dessert nonetheless.
Clafoutis is a French dessert originating from Limousin, France. It’s not the easiest dessert to describe, but I often say it’s a sort of milky custard embedded with fruit.
Traditionally, clafoutis has been made with cherries, but modern times have presented renditions that include pears, blackberries, or blueberries, like the one shared today.
Made for Two
I love this blueberry clafoutis because it’s light and refreshing, which makes it a wonderful option after a heavy meal. When made in a small crock bowl or ramekin, it’s a perfect dessert for two people to share.
This blueberry clafoutis could be a lovely dessert option for Valentine’s Day if you or your special someone would prefer something that isn’t made with chocolate.
Moreover, clafoutis is incredibly simple to make, and it’s made with just a handful of ingredients. I added a touch of lemon zest to this clafoutis, which compliments the blueberries beautifully.
I personally love this blueberry clafoutis served just warm (not hot) with a dollop of whipped cream, or even better, ice cream! The best part is, this dessert can be modified to any season by using whatever berry or fruit is ripe and plentiful at the time.
Fresh blueberries nestled inside a sweet custard batter.
- 1 egg
- 3.25 tbsp + 1 tsp granulated sugar (divided)
- 1 tbsp all-purpose flour
- 1 tsp cognac
- 1/4 cup heavy cream*
- 1/4 cup whole milk
- 1/4 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 pint of blueberries
- softened butter or oil for greasing ramekin/bowl
- Preheat the oven to 400°F. Brush a crock bowl or large ramekin/gratin dish with the butter/oil. Evenly sprinkle a teaspoon of granulated sugar all over the inside of the prepared dish. Temporarily set aside.
- In a medium bowl, vigorously whisk the egg and 3.25 tbsp sugar together for 30 seconds. Add the flour, cognac, heavy cream, milk, lemon zest, and vanilla extract; whisk vigorously for another 30 seconds. The batter should look bubbly. Let the batter rest for 10 minutes.
- Pour the blueberries into the prepared dish/bowl. Pour the batter over the blueberries. Place the dish/bowl on a baking sheet (to catch any overflow while the clafoutis is baking). Then place in the oven to bake for 40 to 50 minutes, until the top of the clafoutis has set and formed a slight crust.
- Allow the clafoutis to cool until it’s just warm, then serve with ice cream or or whipped cream.
You can sub half n half or whole milk for the heavy cream if you don’t have any heavy cream on hand.