Blueberry Clafoutis

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

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 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)

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!

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.

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 2 votes

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.