Discover the delightful simplicity of Lemon Blueberry Clafoutis, a rustic French dessert that’s surprisingly easy to make. This elegant dish features juicy blueberries suspended in a delicate, custardy batter, brightened by a burst of fresh lemon zest. Perfect for brunch, dessert, or an afternoon treat, it’s a taste of France you can create in your own kitchen with minimal effort.
Ingredients
- 1 tbsp unsalted butter, softened (for greasing)
- 1/4 cup granulated sugar (plus more for dusting pan)
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1 tbsp lemon zest (from 1 medium lemon)
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9-inch pie dish or an 8×8 inch baking dish and sprinkle generously with a tablespoon of granulated sugar, ensuring it coats the bottom and sides. Discard any excess.
- In a large bowl, whisk together the milk, 1/2 cup granulated sugar, eggs, vanilla extract, and salt until well combined and frothy.
- Gradually whisk in the all-purpose flour until the batter is smooth and there are no lumps. Stir in the lemon zest.
- Scatter the fresh blueberries evenly over the bottom of the prepared pie dish.
- Gently pour the clafoutis batter over the blueberries.
- Bake for 35-45 minutes, or until the clafoutis is puffed, golden brown around the edges, and set in the center. A skewer inserted into the center should come out mostly clean (a little moistness is fine).
- Remove from the oven and let cool slightly on a wire rack. The clafoutis will deflate a bit as it cools, which is normal.
- Serve warm or at room temperature. Dust generously with powdered sugar just before serving, if desired.
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