• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Soups, Stews, + Chili
You are here: Home / Course / Dessert / Blueberry Clafoutis

Published July 26, 2019. By Alyssa Brantley 10 Comments

Blueberry Clafoutis

  • Gluten free
  • Grain free
  • Paleo
  • Vegetarian
1768shares
  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe
close up of blueberry clafoutis with text for pinterest

Make this protein-rich Blueberry Clafoutis for breakfast or a healthy dessert! This clafoutis is gluten-free, vegetarian and easy!

cooked clafoutis with blueberries ready to serve

Blueberry Clafoutis

This Blueberry Clafoutis recipe is too easy not to try. All you need to do is mix the ingredients together in a bowl and bake the batter with the fruit. The clafoutis will puff up and get golden on top, but the inside will stay soft and creamy. You’ll want to serve it immediately after baking while it’s still warm!

Traditional clafoutis is dusted with powdered sugar on top. It’s baked in a large dish so it’s great as a sweet treat for a weekend brunch with the family. It comes together quickly and can also be assembled ahead of time and tossed in the oven while eating dinner. I think it’s best served warm but we had the leftovers cold for breakfast the next morning and it disappeared in minutes.

What is Clafoutis?

Clafoutis is one of those dishes you might not know exists for a while, but once you try it for the first time, you’re hooked!

This recipe is an altered version of a classic French dessert, that is made by pouring a sweet batter over fresh fruit. That bakes perfectly to create a light, airy, pudding-like texture.

You will most traditionally see it made with cherries, but other berries work just as well too!

ingredients to make blueberry clafoutis on a cutting board

Ingredients For Blueberry Clafoutis

  • Butter
  • Coconut palm sugar
  • Fresh blueberries
  • Blanched almond flour
  • Gluten-free baking powder
  • Finely ground sea salt
  • Large eggs
  • Unsweetened non-dairy milk
  • Melted butter (can sub Ghee OR virgin coconut oil)
  • Pure vanilla extract
  • Almond extract
  • Sliced almonds

How To Make Clafoutis

  1. Preheat oven to 350F. Use 1/2 Tablespoon butter to grease a 10.5″ tart pan. Once greased, sprinkle with 1 1/2 Tablespoons of coconut palm sugar. (Picture #1)

  2. Add cleaned and dried blueberries to tart pan and set aside.

  3. In the bowl of a food processor or blender, combine almond flour, coconut palm sugar, baking powder and sea salt. Pulse until all lumps are removed. (Picture #2)
  4. Add eggs, non-dairy milk, butter, and both vanilla and almond extracts. Process until smooth. Pour over blueberries. (Picture #3)step by step images showing the process to make clafoutis batter

  5. If using sliced almonds, carefully place them around the perimeter of the Clafoutis. (Picture #4)

  6. Gently place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm. (Picture #5)

  7. Remove and cool on a wire cooling rack for 15 to 20 minutes before slicing into 10 servings. Enjoy!

uncooked and cooked clafoutis side by side

Can You Make Clafoutis Dairy Free?

Yes! Just use almond milk, as I did in the original recipe, or use your favorite non-dairy milk, and substitute the butter for coconut oil!

Do You Have To Use Blueberries For This Recipe?

No, you aren’t limited to just blueberries! The traditional recipe for clafoutis is actually made with cherries and I adapted it to include these amazing fresh blueberries. By using blueberries instead of cherries, I saved a lot of time since the blueberries only need to be washed and dried, whereas cherries need to be washed, pitted, dried and sliced in half.

So, if you aren’t a fan of blueberries, you can definitely choose another fruit to replace it instead. I suggest sticking with small berries, as they work best with the recipe.

cooling blueberry clafoutis about to be cut

 

Use These Tips For The Best Blueberry Clafoutis

  • Don’t skip “drying” the blueberries or you will add too much extra moisture into the clafoutis batter. You can spread them out after washing on a kitchen towel or paper towels and allow to air dry OR gently roll in paper towels to remove water.
  • Frozen blueberries should work fine but make sure to add them to the batter at the very last minute so that they do not begin to defrost and discolor the batter.
  • Virgin coconut oil can be substituted for the butter just be sure to melt it before measuring.
  • Any non-dairy milk will work (just use unsweetened plain)

More Blueberry Recipes

Blueberry Scones

Paleo Blueberry Muffins 

Blueberry Overnight Baked French Toast

Blueberry Mug Cake

Freeze Dried Fruit Snack Mix

Did you make this recipe? Please give it a star rating below!

Blueberry Clafoutis
Prep Time: 5 mins
Cook Time: 55 mins
Cooling Time: 10 mins
Total Time: 1 hr
 

Make this protein-rich Blueberry Clafoutis for breakfast or a healthy dessert! This clafoutis is gluten-free and vegetarian and easy!

Course: Breakfast, Dessert
Cuisine: French
Keyword: easy clafoutis recipe, gluten free clafoutis, how to make clafoutis, what is clafoutis
Servings: 10 servings
Calories: 167 kcal
Author: Alyssa Brantley
5 from 4 votes
close up of cooked blueberry clafoutis cooling
Print
Ingredients
  • 1/2 Tablespoon butter for greasing tart pan
  • 1.5 Tablespoons coconut palm sugar for dusting tart pan
  • 12 ounces fresh blueberries cleaned and dried
  • 1/2 cup blanched almond flour
  • 6 Tablespoons coconut palm sugar
  • 1/4 teaspoon gluten free baking powder
  • 1/4 teaspoon finely ground sea salt
  • 4 large eggs
  • 1 cup unsweetened non-dairy milk
  • 2 Tablespoons melted butter can sub Ghee, virgin coconut oil
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup sliced almonds for topping, optional
Instructions
  1. Preheat oven to 350F. Use 1/2 Tablespoon butter to grease a 10.5" tart pan. Once greased, sprinkle with 1 1/2 Tablespoons of coconut palm sugar.

  2. Add cleaned and dried blueberries to tart pan and set aside.

  3. In the bowl of a food processor or blender, combine almond flour, coconut palm sugar, baking powder and sea salt. Pulse until all lumps are removed.
  4. Add eggs, non-dairy milk, butter, and both vanilla and almond extracts. Process until smooth. Pour over blueberries.

  5. If using sliced almonds, carefully place them around the perimeter of the Clafoutis.

  6. Gently place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm.

  7. Remove and cool on a wire cooling rack for 15 to 20 minutes before slicing into 10 servings. Enjoy!

NOTES:
  • don't skip "drying" the blueberries or you will add too much extra moisture into the clafoutis batter. You can spread them out after washing on a kitchen towel or paper towels and allow to air dry OR gently roll in paper towels to remove water.
  • frozen blueberries should work fine but make sure to add them to the batter at the very last minute so that they do not begin to defrost and discolor the batter.
  • virgin coconut oil can be substituted for the butter just be sure to melt it before measuring.
  • any non-dairy milk will work (just use unsweetened plain)
Nutrition Facts
Blueberry Clafoutis
Amount Per Serving (1 slice)
Calories 167 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 92mg31%
Sodium 146mg6%
Potassium 119mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 11g12%
Protein 6g12%
Vitamin A 320IU6%
Vitamin C 5mg6%
Calcium 70mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This Blueberry Clafoutis recipe was originally published in July 2015 and was updated in July 2019 with edited photos, step-by-step instructions and more useful information about the recipe.

Filed Under: Breakfast, By Diet, Dessert, Fruit, Gluten Free, Grain Free, Kid Friendly, Nuts, Paleo, Primal, Summer, Vegetarian

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Elisheva says

    December 30, 2020 at 11:58 am

    Just great!! Loved it

    Reply
    • Alyssa Brantley says

      December 30, 2020 at 12:41 pm

      So happy to hear that Elisheva! Thanks for taking the time to comment and let me know 🙂

      Reply
  2. Charlene Stackle says

    September 26, 2020 at 10:23 am

    Perfect! My Aunt the chef said it was the best ine she has ever had.

    Reply
    • Alyssa Brantley says

      September 28, 2020 at 10:04 am

      Wow, what an amazing compliment Charlene!! Thanks so much <3

      Reply
  3. Kelly says

    July 22, 2019 at 1:42 pm

    This is the perfect breakfast for summer! My girls loved the blueberries in it!

    Reply
    • Alyssa Brantley says

      July 22, 2019 at 3:47 pm

      Love hearing that Kelly! Nothing like easy dishes that kids love <3

      Reply
  4. Jenn says

    July 22, 2019 at 1:32 pm

    Drying the blueberries is key! Love this easy peasy recipe – thank you!

    Reply
    • Alyssa Brantley says

      July 22, 2019 at 3:47 pm

      YES!! such a small but important step Jenn!

      Reply
  5. June @ How to Philosophize with Cake says

    July 30, 2015 at 5:19 am

    That looks incredible! Love the way you decorated it with sliced almonds, makes it even more elegant 🙂

    Reply
    • EverydayMaven says

      July 30, 2015 at 2:40 pm

      Thanks June 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Comforting Soups

white bowl of turkey barley soup with colorful autumn linen and wood spoon

Turkey Barley Soup

large pot of turmeric chicken soup with ladle in it ready to serve

Turmeric Chicken Noodle Soup

bowl of cooked lentil soup with brown wood spoon

Crockpot Lentil Soup

Turkey Black Bean Chili

two bowls of butternut squash chili with wood spoons and an orange napkin

Butternut Squash Chili

rustic bowl filled with creamy garlic soup topped with watercress leaves. on wooden table with fresh thyme, whole heads of garlic and a red and white linen

Garlic Soup with Beef Bone Broth

Reader Favorites

jar of ghee with a blue and yellow linen on a wood cutting board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Instant Pot Hummus

white plate with cooked cube steak topped with chopped parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

maple glazed smoked ham on a large serving platter

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 EverydayMaven™ | Privacy Policy

1768shares