Blueberry Clafoutis

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Look how moist this piece is. The last time I made a clafoutis was for a dinner party and it was apple clafoutis, a huge success. Traditionally, clafoutis is a French countryside non-pitted cherry recipe. But you know me, I respect boundaries, but I do like to see what could be on the other side; hence, I strayed to apple and now blueberry. Blueberries are abundant now and sweet. The first thought was, what new way could I use these blueberries, then clafoutis came to mind. I did glance at the apple clafoutis I put together two years ago, but changed it slightly for the blueberries. Hope you enjoy making this recipe. It’s easy and fairly quick. ©Joyce Hays, Target Health Inc.


Now we have a house guest, so I’m pulling out my recipes that Jules gave five stars, which are some of the favorite recipes. Here the clafoutis cooled down for 20 or 30 minutes, and is about to be served. ©Joyce Hays, Target Health Inc.


The whole point of a clafoutis, is to be quick, easy and delicious. The first serving, at the top of this recipe, was for desert. This piece, above, is for brunch and wonderful with coffee or tea. ©Joyce Hays, Target Health Inc.



1 teaspoon butter plus more as needed

1/2 cup almond flour, plus more for dusting pan

Almond flour to roll the blueberries in before putting in cake dish

3 eggs

1/2 cup almond paste instead of sugar

Pinch salt

3/4 cup heavy cream

3/4 cup almond milk

2 cups blueberries, washed, drained, patted dry with paper towel

Powdered sugar

2 Tablespoons Amaretto


Here, checking out the ingredients, is my sous chef, Dodi. She’s blocking the almond flour and the butter. ©Joyce Hays, Target Health Inc.


Here’s Dodi asleep on the job, next to my computer in home office. ©Joyce Hays, Target Health Inc.



1. Heat oven to 350 degrees.

2. Prepare the baking dish you plan to use, about 9 x 5 x 2 inches, or a 10-inch round deep pie plate by smearing it with butter. Next, dust it with almond flour, rotating pan so flour sticks to all the butter.

3. Next, invert dish, over sink, to get rid of excess flour.


4. Rinse blueberries in cold water, drain in a colander, then pat dry with paper towel.

5. Prepare a medium size bowl with almond flour and roll all the blueberries around in the flour; then set aside.


Rolling the blueberries in the almond flour. ©Joyce Hays, Target Health Inc.


6. In a large bowl, whisk eggs until frothy. Do this by hand, not in the electric mixer. Add almond paste (or granulated sugar) and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine, not more. Don’t stir the flour too much.


Whisk out any lumps that may form when you add the almond paste. ©Joyce Hays, Target Health Inc.


Just added cream and milk. ©Joyce Hays, Target Health Inc.


Next, adding almond flour. ©Joyce Hays, Target Health Inc.


Easier now, to use a wooden spoon for the final incorporation of all ingredients. ©Joyce Hays, Target Health Inc.


7. Add all of the floured blueberries to the baking dish.

8. Pour the batter over the blueberries, to as close to the top of dish as you can, without the batter dripping over the side. There might be some leftover batter, depending on size of your dish. Bake for 30 to 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it (optional) and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.


Pouring batter over the blueberries, until the batter comes up to the top. ©Joyce Hays, Target Health Inc.


Going into oven. ©Joyce Hays, Target Health Inc.


Just coming out of the oven. Notice, how much it has puffed up. ©Joyce Hays, Target Health Inc.


9. Put a baking sheet under the cake pan, so if it drips, it drips on the sheet.


This is the second time in one week that I made clafoutis. Once the first piece is served, the rest goes very fast. ©Joyce Hays, Target Health Inc.


This summer there’s a plethora of Rose wines to choose from. We tried the one above nicely chilled. ©Joyce Hays, Target Health Inc.


Have a great week everyone!

Bon Appetit!

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