Let’s make something delicious together! Today, I’m so excited to share one of my absolute favorite desserts with you: Lemon Blueberry Clafoutis. This French-inspired baked custard is bursting with fresh blueberries and bright lemon flavor, and it’s surprisingly easy to make.
Why You Will Love This Recipe
You are going to adore this Lemon Blueberry Clafoutis because it’s the perfect mix of comforting and elegant. Imagine a creamy, custardy base studded with juicy blueberries, all with a refreshing hint of lemon. It’s not too sweet, making it perfect for breakfast, brunch, or dessert. Plus, it looks fancy but is secretly simple to throw together, meaning you can impress your friends and family without spending hours in the kitchen. The combination of lemon and blueberry is a classic for a reason – it’s just so good! And the clafoutis texture is like a cross between a pancake and a pudding, which is totally irresistible.
Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) milk
- 1/2 cup (100g) granulated sugar
- 4 large eggs
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (240g) fresh blueberries
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Get Started
First, preheat your oven to 375°F (190°C). Grab a 9-inch pie dish or a similar sized oven-safe dish. You don’t need to grease it, which is a nice little shortcut!
Step 2: Mix the Batter
In a large bowl, whisk together the flour, milk, sugar, eggs, lemon juice, lemon zest, vanilla extract, and salt. Whisk until everything is smooth and combined. Don’t worry if there are a few tiny lumps; they’ll bake out. The batter should be thin, like pancake batter.
Step 3: Add Blueberries
Pour the batter into your pie dish. Then, sprinkle the fresh blueberries evenly over the top of the batter. They might sink a little, and that’s totally fine!
Step 4: Bake
Carefully place the dish in the preheated oven and bake for 40-50 minutes. You’ll know it’s ready when the clafoutis is puffed up and golden brown around the edges, and the center is just set. It should jiggle slightly, but not be liquidy.
Step 5: Cool and Dust
Take the Lemon Blueberry Clafoutis out of the oven and let it cool for at least 10-15 minutes. It will deflate slightly as it cools, which is normal. If you like, dust the top with powdered sugar before serving.
Serving Suggestions
This Lemon Blueberry Clafoutis is fantastic warm or at room temperature. For a simple and delicious breakfast or brunch, serve it as is! It pairs wonderfully with a dollop of yogurt or a scoop of vanilla ice cream for dessert.
If you want to dress it up a bit, try adding a sprinkle of extra lemon zest or a drizzle of maple syrup. A light dusting of powdered sugar always makes it look extra special too.
Lemon Blueberry Clafoutis is perfect for so many occasions. It’s lovely for a weekend brunch with friends, a potluck dessert, or even just a special treat for your family on a weeknight. It’s also great for holidays like Easter or Mother’s Day.
Storage and Reheating
If you have any leftover Lemon Blueberry Clafoutis (though it’s so good, you might not!), you can store it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 3 days.
To reheat, you can gently warm it up in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also microwave it in short bursts, but be careful not to overheat it, or it might become rubbery. It’s also delicious cold straight from the fridge!
Key Details
Prep time: 10 minutes
Cook time: 40-50 minutes
Total time: 50-60 minutes
Servings: 6-8 servings
Equipment:
- 9-inch pie dish (or similar oven-safe dish)
- Large bowl
- Whisk
- Measuring cups and spoons
Lemon Blueberry Clafoutis
Ingredients
- 1 cup 120g all-purpose flour
- 1 cup 240ml milk
- 1/2 cup 100g granulated sugar
- 4 large eggs
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups 240g fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grab a 9-inch pie dish or a similar sized oven-safe dish. You don’t need to grease it.
- In a large bowl, whisk together the flour, milk, sugar, eggs, lemon juice, lemon zest, vanilla extract, and salt. Whisk until smooth.
- Pour the batter into your pie dish. Sprinkle the fresh blueberries evenly over the top.
- Bake in the preheated oven for 40-50 minutes, until puffed up and golden brown around the edges, and the center is just set.
- Cool for at least 10-15 minutes. Dust with powdered sugar before serving if desired.