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Very Blueberry Clafoutis

6 reviews
Total Time
Prep: 10 min. Bake: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by ken hulme, Venice, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. —Ken Hulme, Venice, Florida

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Don’t have a cast-iron skillet? Any 10- to 12-in. oven-safe skillet will do. If all else fails, use a large pie pan. Do not use a plastic-handled or nonstick-lined skillet, as either can produce unhealthy vapors at oven temperatures and cooking times.
Test Kitchen Approved

Very Blueberry Clafoutis

6 reviews
Prep Time 10 min
Cook Time 30 min
Yield 8 servings

Ingredients

  • 2 teaspoons butter
  • 16 ounces fresh or frozen unsweetened blueberries
  • 3 large eggs, room temperature
  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
Text Ingredients

Directions

  1. Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and side with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries.
  2. Bake until center is puffed and edge is browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 188 calories, 4g fat (2g saturated fat), 75mg cholesterol, 46mg sodium, 34g carbohydrate (20g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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