Easy Blackberry Clafoutis Recipe
The best part about making blackberry clafoutis is that it has just three easy steps. Fresh fruits are baked in a creamy custard-like batter that looks like a blackberry tart when baked. A simple and easy dessert that takes just 10 minutes to prep and 40 minutes to bake.
Clafoutis is a classic French dessert that originated in the Limousin region of France. It is a simple yet elegant dish consisting of fresh fruit, typically cherries, baked in a sweet custard-like batter. The batter puffs up around the fruit, creating a light and airy texture with a slightly crispy exterior.
Adding blackberries to a clafoutis is a great idea because their sweet and tart flavor pairs beautifully with the creamy custard. The deep purple hue of the blackberries also adds a stunning visual contrast to the golden brown exterior of the clafoutis, making it as delightful to look at as it is to eat.
Why make this recipe?
- Quick and Easy: With minimal prep and baking time, this recipe is perfect for a last-minute dessert or unexpected guests.
- Delicious Flavor: The combination of sweet, juicy blackberries with the rich, creamy custard is a match made in heaven.
- Beautiful Presentation: The blackberries create a stunning visual appeal, making this clafoutis a perfect dessert for special occasions or gatherings.
- Family-Friendly: Kids and adults alike will love the sweet, fruity flavor and custard-like texture of this clafoutis.
Ingredients and substitutes
- Blackberries: Fresh blackberries are ideal for this recipe, but you can also use thawed and drained frozen blackberries. You can use other fruits, such as cherries, raspberries, blueberries, or sliced peaches, instead of blackberries.
- Granulated Sugar adds sweetness to the clafoutis. If preferred, you can use other types of sugar, such as caster sugar or coconut sugar, honey, maple syrup, or agave syrup, which may slightly change the flavor and texture of the clafoutis.
- Eggs: Provide structure and richness to the clafoutis. If you’re looking for an egg substitute, you can also use a commercial egg replacer or applesauce.
- Whole Milk: Adds creaminess to the custard. You can use other types of milk, such as almond milk or soy milk, if desired.
- Heavy Cream: Adds richness and creaminess to the custard. You can also substitute with half-and-half or a combination of milk and melted butter.
- Vanilla Extract: Adds flavor to the clafoutis. You can also use almond extract for a different flavor profile.
- All-Purpose Flour: Provides structure to the clafoutis. You can use gluten-free flour if you need a gluten-free option.
Step-by-step: Blackberry clafoutis
- Preheat your oven to 350°F / 175°C / Gas Mark 4. Grease a 9-inch (23cm) round baking dish with butter.
- Arrange the blackberries in the baking dish. Sprinkle 4 tbsp of granulated sugar over the blackberries.
- In a large bowl, whisk together the eggs and the remaining granulated sugar until pale and frothy. Add the milk, heavy cream, and vanilla extract to the egg mixture and whisk until well combined.
- Sift the flour over the wet ingredients, add a pinch of salt, and whisk until the batter is smooth.
- Pour the batter over the blackberries in the baking dish. Bake in the preheated oven for about 40-45 minutes, or until the clafoutis is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.
- Serve warm or at room temperature.
Frequently asked questions
A clafoutis is a custard-based batter made with milk, cream, and eggs over fresh fruits. All these are perishable ingredients. So yes, you need to keep any clafoutis in the fridge once cooled unless you plan to serve it soon.
Yes, you can bake the tart in advance. Cool it and leave it in the fridge. If you plan to serve it at room temperature, remember to leave it out for an hour before serving. And if you want to serve it warm, you can reheat it in the oven for just a few minutes before serving.
Any dessert with a custard-based filling, such as this blackberry clafoutis, needs to be baked gently and just until set. If the custard mixture is dried out, it will appear cracked. So take it out of the oven when it still has a slight jiggle in the center. The remaining heat in the pan is enough to help it set.
One of the more interesting ways to serve clafoutis is by turning it into a savory dish.
– Instead of using the traditional sweet ingredients of cherries, apples, or plums, what about substituting vegetables such as zucchini, squash, or bell peppers? You can also add some herbs and spices to the batter to give it a distinct flavor. The end result is a flavorful, savory dish that everyone will love.
-Another interesting way to serve clafoutis is to make individual portions. Use a muffin tin and pour the batter into each cup. You can then add your favorite combination of ingredients to each cup and bake in the oven. This makes a wonderfully unique presentation that is sure to impress your guests.
Blackberry Clafoutis
The best part about making blackberry clafoutis is that it has just three easy steps. Fresh fruits are baked in a creamy custard-like batter that looks like a blackberry tart when baked. A simple and easy dessert that takes just 10 minutes to prep and 40 minutes to bake.
Video
Ingredients
- 1 lb (450 g) Fresh blackberries
- ¾ cup (150 g) Granulated sugar divided
- 3 large Eggs
- 1 cup (240 ml) Whole milk
- ½ cup (120 ml) Heavy cream
- 1 tsp Vanilla extract
- ½ cup (60 g) All-purpose flour
- Pinch Salt
- Powdered sugar for dusting
Method
- Preheat your oven to 350°F /175°C/ Gas Mark 4. Grease a 9-inch (23cm) round baking dish with butter.
- Arrange the blackberries in the baking dish. Sprinkle 4 tbsp of granulated sugar over the blackberries.1 lb Fresh blackberries
- In a large bowl, whisk together the eggs and the remaining granulated sugar until pale and frothy. Add the milk, heavy cream, and vanilla extract to the egg mixture and whisk until well combined.¾ cup Granulated sugar, 3 large Eggs, 1 cup Whole milk, ½ cup Heavy cream, 1 tsp Vanilla extract
- Sift the flour over the wet ingredients, add a pinch of salt, and whisk until the batter is smooth.½ cup All-purpose flour, Pinch Salt
- Pour the batter over the blackberries in the baking dish. Bake in the oven for about 40-45 minutes, or until the clafoutis is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.
- Serve warm or at room temperature.Powdered sugar
Notes
- Choose Ripe Blackberries: Use ripe but firm blackberries for the best flavor and texture in your clafoutis.
- Prep Your Baking Dish: Grease your baking dish well to prevent sticking and make serving easier.
- Whisk Eggs and Sugar Thoroughly: Whisk the eggs and sugar until pale and frothy to incorporate air into the batter for a light and airy texture.
- Use Whole Milk and Heavy Cream: Using whole milk and heavy cream adds richness to the clafoutis. Avoid using low-fat substitutes for the best texture and flavor.
- Sift Flour for a Smooth Batter: Sift the flour over the wet ingredients to prevent lumps and ensure a smooth batter.
- Do Not Overmix: Mix the batter gently until just combined to avoid overmixing, which can result in a dense clafoutis.
- Check for Doneness: The clafoutis is done when it is set and golden brown on top. A toothpick inserted into the center should come out clean.
- Let it Rest: Allow the clafoutis to cool for a few minutes before serving to allow it to set further and make it easier to slice.
- Serve Warm: Clafoutis is best served warm or at room temperature. Dust with powdered sugar just before serving for a beautiful presentation.
Equipment you will need
Nutrition
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I made your plum clafoutis (basically the same recipe except for the type of fruit) and while I liked the taste, the bread-part of the clafoutis came out a bit under done when the top was somewhat brown. Would less milk help this situation? It was baked for 45 minutes. I used an 8×8 instead of a 7×9/9round baking dish (corning ware). Thanks
Hey Daniel, Personally, I would bake it a little longer. This is a good custard base for almost any fruit! The measurements work for me every single time. The pan size is not so different so I don’t think that affected your recipe.
I followed the recipe as written, mixing until just incorporated. It was in the oven for 40 minutes and came out liquid, not set. In three easy steps, it didn’t not turn out as advertised. Very disappointing.
Looks amazing. Can I prepare the custard in advance? I would like to bring it to camping. Thx.
Custard is a perishable ingredient. So, while it will stay for a few hours in cool temperatures. However, in the interest of food safety, I would not recommend keeping it out in the heat for long.
Looks like a great summer dessert!
Thanks, Tisha.
I’ve made cherry clafoutis many times and I never heard of Flaugnarde! It is an great summer recipe. Pretty easy, too!
Thank you, Alina. yes, that name is not very popular. Clafoutis is my favorite word as well.
I love blackberries so this recipe is right up my alley. This tart sounds delicious even though it is quite straight forward. Thanks for sharing a great recipe Veena!!
Thank you Adriane. It is very simple and straightforward.
I could just eat this whole thing to myself! The blackberries add such a pop of flavour!
I hear you… I love it myself.
Looks yummy and love that its crustless, makes for a whole lot less work! Thanks!
Yes, Cathy. A clafoutis is usually crustless.
This tart looks just like something my mom used to bake in the summer, after picking berries. Can’t wait to try.
Yeah it’s so easy.. We love it – Thanks Dan
Looks great .. on my list to try