Easy Blackberry Clafoutis Recipe
Blackberry clafoutis is a classic French dessert made with fresh blackberries baked in a soft, creamy custard batter. Made by hand in one bowl with simple pantry staples, this easy summer dessert is delicious served warm, at room temperature, or chilled.
Clafoutis is one of my favorite summer desserts because it looks elegant but couldn’t be easier to make. Fresh blackberries bake into a creamy custard-like batter creating a dessert that’s somewhere between a cake, custard, and pancake.
While traditional French clafoutis is made with cherries, I love using seasonal fruits throughout the year. Blackberries are especially delicious because their sweet-tart flavor balances the rich custard beautifully. Finished with a dusting of powdered sugar, it’s the kind of dessert that’s just as lovely for an afternoon coffee as it is for entertaining.
Why You’ll Love this Recipe
- One bowl and no blender needed.
- Soft and creamy custard-like texture.
- Fresh blackberries in every bite.
- Delicious warm, chilled, or at room temperature.
Ingredients and substitutes
- Blackberries – Fresh blackberries are ideal, but thawed and well-drained frozen blackberries work well too.
- Eggs – Give the clafoutis its rich custard-like texture and help it set as it bakes.
- Sugar – Lightly sweetens the batter without overpowering the berries.
- All-purpose flour – Adds just enough structure while keeping the texture light and tender.
- Heavy cream – Adds richness and creaminess to the custard. You can replace it with additional whole milk for a lighter dessert.
- Whole milk – Whole milk gives the best texture and flavor. Vanilla extract – Adds warmth and complements the sweet-tart blackberries beautifully.
- Melted butter – Creates a tender crumb and adds richness to the batter.
- Powdered sugar (optional) – Perfect for dusting before serving.
Step-by-step: Blackberry clafoutis
Prepare the pan and blackberries
Preheat the oven to 350°F / 170°C. Generously butter a 9-inch round baking dish or pie pan.
Sprinkle about 1 tablespoon sugar over the buttered surface, tilting the pan so the bottom and sides are lightly coated.
Make the batter
In a medium bowl, whisk the eggs and sugar until smooth and well combined.
Add the flour, salt, and vanilla extract. Whisk until you have a smooth, thick batter with no visible lumps.
Gradually pour in the heavy cream and milk while whisking continuously.
Add the melted butter and whisk until fully incorporated. The batter will be thin and pourable, similar to crêpe batter.
Assemble the clafoutis
Arrange the blackberries evenly over the bottom of the prepared dish.
Slowly pour the batter over and around the blackberries. Some of the berries may remain visible above the batter.
Let the dish sit for 2 to 3 minutes so the batter settles evenly around the fruit.
Bake
Bake for 40 to 45 minutes, or until the edges are puffed and lightly golden and the center is just set.
The middle may still have a slight wobble when gently moved, but it should not look wet or liquid.
Cool and serve
Remove the clafoutis from the oven and let it cool for at least 15 minutes before serving.
The clafoutis will puff while baking and settle slightly as it cools. Dust with powdered sugar just before serving.
Variations
- Blackberry Almond Clafoutis – Add ¼ teaspoon almond extract to the batter.
- Mixed Berry Clafoutis – Replace half the blackberries with raspberries or blueberries.
- Lemon Blackberry Clafoutis – Add the zest of one lemon to brighten the flavor.
- Peach Blackberry Clafoutis – Combine sliced peaches with fresh blackberries for a delicious summer variation.
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
- 500 g (1 lb) Blackberries fresh or frozen
- 3 large Eggs
- 100 g (½ cup) Granulated sugar divided
- 120 ml (½ cup) Whole milk
- 120 ml (½ cup) Heavy cream
- 1 tsp Vanilla extract
- 65 g (½ cup) All-purpose flour
- Pinch Salt
- pinch of nutmeg
- Powdered sugar for dusting
Method
- Oven & Pan – Preheat the oven to 350°F / 170°C.Generously butter a 9-inch round baking dish or pie pan. Sprinkle about 1 tablespoon sugar over the buttered surface, tilting the pan so the bottom and sides are lightly coated.500 g Blackberries
- Make the Custard – In a medium bowl, whisk the eggs and sugar until smooth and well combined.Add the flour, salt, and vanilla extract. Whisk until you have a smooth, thick batter with no visible lumps.Gradually pour in the heavy cream and milk while whisking continuously.Add the melted butter and whisk until fully incorporated. The batter will be thin and pourable, similar to crêpe batter.3 large Eggs, 100 g Granulated sugar, 120 ml Whole milk, 120 ml Heavy cream, 1 tsp Vanilla extract, 65 g All-purpose flour, Pinch Salt, pinch of nutmeg
- Assemble – Arrange the blackberries evenly over the bottom of the prepared dish.Slowly pour the batter over and around the blackberries. Some of the berries may remain visible above the batter.Let the dish sit for 2 to 3 minutes so the batter settles evenly around the fruit.
- Bake and Cool – Bake for 40 to 45 minutes, or until the edges are puffed and lightly golden and the center is just set.The middle may still have a slight wobble when gently moved, but it should not look wet or liquid.Remove the clafoutis from the oven and let it cool for at least 15 minutes before serving.
- The clafoutis will puff while baking and settle slightly as it cools. Dust with powdered sugar just before serving.Powdered sugar
Notes
- Use ripe but firm blackberries for the best flavor and texture.
- Fresh blackberries are ideal, but frozen blackberries can be used if thawed, drained, and patted dry.
- Whole milk and heavy cream give the clafoutis its rich, creamy texture.
- The batter should be thin and pourable, similar to crêpe batter.
- The clafoutis will puff in the oven and settle slightly as it cools. This is completely normal.
- Bake until the center is just set. A slight wobble is fine, but it should not look wet or liquid.
- Dust with powdered sugar just before serving for the prettiest presentation.
- Serve warm, at room temperature, or chilled.
- Store leftovers covered in the refrigerator for up to 3 days. Freezing is not recommended.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use ripe but firm blackberries for the best texture.
- Fresh or frozen berries can be used if they are well drained.
- The batter should be thin and pourable.
- Do not overbake the clafoutis. The center should be just set.
- Dust with powdered sugar just before serving.
more custard recipes
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Center is still liquid | Needs more baking time | Bake for another 5 to 10 minutes |
| Batter is lumpy | Liquids added too quickly | Add the milk and cream gradually while whisking |
| Clafoutis is rubbery | It was overbaked | Remove from the oven when just set |
| Excess liquid | Frozen berries weren’t drained | Thaw, drain, and pat dry before using |
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.
Traditional French clafoutis is made with cherries, while flaugnarde is made with other fruits such as blackberries, peaches, apricots, and plums. Today, the term clafoutis is commonly used for both versions.
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.
Yes. Thaw the berries completely and drain away any excess liquid before adding them to the baking dish.
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.
- Apricot Clafoutis
- Plum Clafoutis
- Cherry Clafoutis
- Braided Blackberry Puff Pastry
- Blackberry Nectarine Crumb Cake
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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