Blueberry Orange Clafouti

Updated February 23, 2016
This image courtesy of Joseph DeLeo

There’s no wrong way to eat blueberries and I find myself incorporating them into salad dressings and chutneys as well as desserts. One of my favorite ways to enjoy them is baked in a clafouti, a rustic French dish that sits on the fence between a custard and a pancake. Traditionally a clafouti is made with cherries (which is also delicious), but the sweet tartness of the blueberries work marvelously. You can also mix seasonal fruits if you like. This recipe is fairly bulletproof, so feel free to tweak it to your liking. Served hot or cold, with ice cream or whipped cream, this stuff will make you smile. Just a warning: your teeth may be blue!

If you’d prefer, you can bake the clafoutis in individual servings sized ramekins. Please note that the cooking time will be a little less for individual sized servings.

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish


Taste and Texturefruity, juicy, sweet

Type of Dishdessert, fruit


  • 2 cups blueberries, fresh or frozen
  • 1¼ cups whole milk
  • 1/3 cup + 4 tablespoons raw sugar
  • Finely grated zest of one large orange
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Pinch of salt
  • 1 cup of all-purpose unbleached flour
  • Mint to garnish


Preheat the oven to 375 degrees F (or 190 deg C). Preheat a glass or other ovenproof baking dish while you prepare the batter, Alternatively, you could use individual ramekins for single-sized servings. In a large bowl, whisk together the milk, orange zest, 1/3 cup sugar, vanilla, eggs, salt and flour. Remove the heated dish and add the blueberries straight to the dish. Sprinkle with the remaining raw sugar. Evenly distribute the milk/egg mixture over the berries. Quickly return to the oven for 35 to 40 minutes until puffed up, golden and cooked through. Serve warm or at room temperature and garnish with a sprig of fresh mint.



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I just made 1/2 the recipe (using 1 egg and 1 egg white to "halve" the required 3 eggs) and it fit nicely into 2 ramekins. They baked for 25 minutes. My husband and I enjoyed the recipe but found it a little orange-zest heavy. Next time, I'll use less. I'm also looking forward to trying one with bananas & almond extract instead of blueberries & orange zest.


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