Easy Blackberry Clafoutis recipe is a classic French custard-based dessert or brunch item that’s made with fresh seasonal berries. A simple dessert that takes just 15 minutes to prepare, and 40 minutes to bake. Serve it warm, room temperature, or cold.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
What is a clafoutis?
It’s pronounced kla-foo-tee. And it’s a simple custard tart that’s filled with berries or other seasonal fruits.
Traditionally a clafoutis is black cherries topped with a thick creamy custard filling then baked until just set.
If the tart is made with anything other than cherries it’s a technically called a flaugnarde. But it seems to me that very few people use this term anymore. So, I decided to go with the more common name of clafoutis.
You could also simply call this a tart or pie if you prefer.
Keep in mind that the most important thing is to have fun with different foods and enjoy the food you eat. Sometimes this means trying different things in new ways.
Looking for more great French recipes? Be sure to check out my Financiers (Almond Cakes), French Chocolate Mousse, and Brie Butter Crepes.
Difference between clafoutis and a Dutch baby or German pancake
When I served this to my husband the first time, he immediately thought of the German Pancake.
And he’s right, they are very similar, both in taste and in preparation. Both are lightly sweet baked puffy custard-y breakfasts or desserts.
However, the Dutch baby or German pancake bakes up much higher with a tender crust and custard center, and is much more pancake-like than the clafoutis.
How to make
This French-style clafoutis is a simple dessert that showcases the bright flavors of seasonal fruit. Studded with chubby blackberries and not too sweet, it is heavenly when topped with whipped cream.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Preheat the oven to 350° F. Butter and flour a 10″ ceramic flan or quiche pan, or large pie plate.
Measuring the flour
Be sure to measure the flour correctly. You’ll want to gently stir and fluff up the flour with a spoon. This helps to aerate and break up any clumps.
Lightly scoop the flour into the measuring cup, overfilling it, and being careful not to pack it down. Level it off with the back of a knife.
Next, you’ll want to sift that measured 1 cup of flour. This sifting of the flour will make it easier to mix the batter and get rid of all the lumps before they are even created. Sure, you could skip sifting it, but that just means you’ll have to make sure there’s no lumps later.
Want to read more baking tips, check out my post with all kinds of tips and tricks!
Continue with the recipe
Mix flour, sugar, and salt in a large bowl.
In a medium bowl mix eggs, cream, milk, vanilla, and liqueur together.
Stir milk mixture into dry ingredients until lumps are gone and mixture is combined. Make sure there are no lumps in the custard.
Pour the batter into the prepared pan. Scatter blackberries over batter and dot clafoutis with butter pieces.
I like to place the filled pan on a baking sheet so that it’s easier to get in and out of the oven, and the baking sheet will catch any drips.
Bake 40 to 50 minutes until clafoutis is barely set and still slightly jiggly in the center. The remaining heat in the pan is enough to help it finish setting.
When done, the tart will be slightly puffed; the puffiness will settle as it cools.
Over baked custard may crack and will become dry as it cools.
Serve warm or at room temperature.
Refrigerate any leftovers, covered. Leftovers can be served cold as well.
How to serve
This versatile dessert doesn’t need any accompaniment and can be served on its own. Serve the slices directly from the dish.
But if you prefer, it can be dusted with powdered sugar. You can also serve with a scoop of ice cream or a dollop of whipped cream.
A clafoutis can be served warm, at room temperature, or cold from the fridge.
This sweet tart makes a perfect dessert, or serve it at brunch or for a special breakfast. It’ll be great on the Mother’s Day or Christmas holiday breakfast table.
How to store?
Serve the tart at room temperature, but after 2 hours, pop it in the fridge.
Cover the pan with plastic wrap of foil and store it in the fridge.
You can bake the tart in advance if you like as well.
Allow the tart to cool to room temperature, keep it in the fridge, then reheat it in the oven for just a few minutes before serving.
Changes to the recipe
Can I leave out the alcohol?
Yes, you can leave the alcohol out of the tart. I like to increase the vanilla to 1 tablespoon, and just omit the liqueur.
You can also replace the liqueur with orange juice or apple juice if you like.
Can I make it with other fruit?
Yes, feel free to play around with the fruits in this dessert. Cherries, blueberries, plums, and figs are all fairly traditional.
You can also use frozen fruits, but be sure to drain them well so that there’s no excess liquid in the batter. Also, frozen fruits tend to leave more color in the batter, so your batter may take on a colorful hue (which may be really pretty).
Why is clafoutis rubbery?
For some troubleshooting: I have read some people say that they don’t care for clafoutis because it’s rubbery.
Now, I will agree that it’s a sturdy custard, but I wouldn’t describe it as rubbery.
If the clafoutis is baked for too long or if the oven temperature was too high it can overbake. Also, if it’s overbaked, it may crack on top.
So, take it out of the oven when it still has a slight jiggle in the center.
Another tip, be sure to use a full fat heavy whipping cream. This will set better and the tart will be softer and less rubbery.
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Recipe
Blackberry Clafoutis
Ingredients
- 1 cup flour sifted
- 1/2 cup sugar
- 1/4 tsp salt
- 3 large eggs lightly beaten
- 1 cup heavy whipping cream
- 1 cup reduced fat 2% milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange liqueur or brandy
- 2 cups blackberries rinsed and drained
- 2 tablespoons unsalted butter cut into bits
Instructions
- Preheat oven to 350° F. Butter and flour a 10″ ceramic flan or quiche pan, or large pie plate.
- Mix flour, sugar, and salt in a large bowl.1 cup flour, 1/2 cup sugar, 1/4 tsp salt
- In a medium bowl mix eggs, cream, milk, vanilla, and liqueur together.3 large eggs, 1 cup heavy whipping cream, 1 cup reduced fat 2% milk, 2 teaspoons pure vanilla extract, 1 tablespoon orange liqueur or brandy
- Stir milk mixture into dry ingredients until lumps are gone and mixture is combined. Pour the batter into the prepared pan. Scatter blackberries over batter and dot clafoutis with butter pieces.2 cups blackberries, 2 tablespoons unsalted butter
- Bake 40 to 50 minutes until clafoutis is barely set and still slightly jiggly in the center. The remaining heat in the pan is enough to help it finish setting.
- Serve warm or at room temperature.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Jules
We love blackberries and I just never bake with them until this delicious recipe. I’d never made a clafoutis but am in love!
Lynn
I needed to use up some blackberries that were getting sad and this was the perfect solution! Super simple to make, too.
Carol Weber
I’m going to make this tonight, but while I have whipping cream and half and half, I only have skim milk. Suggestion on how to combine those to equal the 2% milk you call for? Thanks!
Debi
Carol, I’d probably just go with the skim milk in place of the 2%. You’ll lose a bit of richness and body, but they are fairly close. Rather than trying to do some calculations and mad scientist (lol) combining.
Merrilylynn
It was delicious! I used blackberries and peaches. I didn’t have any orange liquor so I used rum ,it was wonderful
Angela
This was easy to make and turned out just as pictured. It was not very sweet and was more firm than I imagined. Good recipe!