BLACKBERRY CLAFOUTIS: SO EASY

I remember being intimidated by French desserts. They always seemed so complicated and fussy. Then, I stumbled upon clafoutis, and my world changed. It’s rustic, elegant, and surprisingly forgiving. And now, I’m going to share the secret to the most amazing Easy Blackberry Clafoutis you’ll ever taste – a dessert that’s so simple, yet so impressive, it’s destined to become a family favorite!

The Magic of Blackberry Clafoutis: Simple Elegance

Clafoutis (pronounced “kla-foo-TEE”) is a baked French dessert, traditionally made with cherries. It’s essentially a flan-like batter baked with fruit. But trust me, don’t let the fancy name fool you! This is one of the easiest and most rewarding desserts you can make. It requires minimal effort and ingredients, yet the result is a luscious, custardy treat bursting with juicy blackberries. It’s the perfect dessert to whip up when you want something special without spending hours in the kitchen.

What I love most about clafoutis is its versatility. While cherries are the classic choice, you can use any kind of fruit you like. Blackberries, with their slightly tart and sweet flavor, are a fantastic alternative. They add a vibrant color and a delightful complexity to the dessert. Plus, using blackberries makes it a perfect summer treat when these berries are at their peak season and flavor.

Why This Blackberry Clafoutis Recipe Works

This recipe is special because it focuses on simplicity without sacrificing flavor or texture. We achieve a perfectly custardy center with a slightly crisp top by using the right ratio of ingredients and baking it at the correct temperature. I’ve tested this recipe countless times to ensure that it’s foolproof, even for beginner bakers. Get ready to impress your friends and family with this effortless masterpiece!

Ingredients You’ll Need

• Fresh Blackberries: 6 ounces (about 1 1/2 cups). Fresh is best for flavor and texture.
• All-Purpose Flour: 1/2 cup. This provides structure to the batter.
• Granulated Sugar: 1/2 cup, plus extra for dusting. For sweetness and a touch of caramelization on top.
• Eggs: 3 large. These provide richness and help bind the batter.
• Whole Milk: 1 cup. Adds moisture and creates a creamy texture.
• Heavy Cream: 1/4 cup. For extra richness and a luxurious feel.
• Vanilla Extract: 1 teaspoon. Enhances the flavor of the blackberries and adds a touch of warmth.
• Pinch of Salt: Balances the sweetness and enhances the other flavors.
• Unsalted Butter: For greasing the baking dish.

Equipment

• 9-inch Baking Dish: A pie dish or cake pan works perfectly.
• Mixing Bowl: For preparing the batter.
• Whisk or Blender: To ensure a smooth batter.
• Measuring Cups and Spoons: For accurate measurements.

Step-by-Step Instructions for Perfect Blackberry Clafoutis

Okay, are you ready? Let’s make some magic! Follow these simple steps, and you’ll be enjoying a warm, delicious Blackberry Clafoutis in no time.

1. Preheat the oven to 375°F (190°C). This is crucial for even baking and a perfectly set custard.
2. Grease a 9-inch baking dish generously with butter. Make sure to get every nook and cranny! This prevents the clafoutis from sticking and helps create a beautiful golden crust.
3. In a mixing bowl, whisk together the flour, sugar, and salt. This ensures that the dry ingredients are evenly distributed.
4. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract. Whisk until the mixture is smooth and well combined.
5. Gradually add the wet ingredients to the dry ingredients, whisking constantly until smooth. Be careful not to overmix the batter. A few small lumps are okay.
6. Pour the batter into the prepared baking dish. It should fill the dish about ¾ of the way.
7. Arrange the blackberries evenly over the batter. Don’t worry if they sink a little – that’s perfectly normal!
8. Sprinkle the top with a little extra sugar. This adds a touch of sweetness and helps create a beautiful caramelized crust.
9. Bake for 40-45 minutes, or until the clafoutis is puffed up and golden brown. A knife inserted into the center should come out mostly clean. The center might still jiggle slightly, but it will set as it cools.
10. Let the clafoutis cool slightly before serving. This allows the custard to set up properly. It’s delicious served warm or at room temperature.

Success Tips for the Best Blackberry Clafoutis

Want to guarantee a perfect clafoutis every time? Here are my top tips for success:

• Use Room Temperature Ingredients: This helps the batter come together more smoothly and ensures even baking.
• Don’t Overbake: Overbaking will result in a dry, rubbery clafoutis. Pull it out of the oven when it’s puffed up and golden brown, with a slight jiggle in the center. It will continue to set as it cools.
• Let it Cool Slightly: While it’s tempting to dig in right away, letting the clafoutis cool slightly allows the custard to set properly and prevents it from being too runny.
• Dust with Powdered Sugar (Optional): For an extra touch of elegance, dust the cooled clafoutis with powdered sugar before serving.
• Experiment with Flavors: Feel free to add a touch of lemon zest, almond extract, or even a splash of liqueur to the batter for added flavor.

Variations and Substitutions

The beauty of clafoutis is its adaptability. Here are some ideas to get you started:

• Other Berries: Try using raspberries, blueberries, or a mix of your favorite berries. A dessert like Blueberry Lemon Dump Cake is similar in ease but offers a different texture.
• Stone Fruit: Peaches, plums, or apricots would be delicious in clafoutis.
• Apples or Pears: Slice them thinly and arrange them over the batter.
• Chocolate Chips: Add a handful of chocolate chips to the batter for a decadent twist.
• Dairy-Free: Use almond milk or oat milk instead of cow’s milk for a dairy-free version.

Serving Suggestions

Blackberry Clafoutis is delicious on its own, but here are some serving suggestions to take it to the next level:

• Whipped Cream: A dollop of freshly whipped cream adds a touch of elegance and complements the tartness of the blackberries.
• Vanilla Ice Cream: A scoop of vanilla ice cream is a classic pairing that elevates this dessert to another level.
• Crème Fraîche: For a tangy and sophisticated touch, serve with a dollop of crème fraîche.
• A Sprinkle of Nuts: Toasted almonds or pecans add a delightful crunch.
• Fresh Mint: A sprig of fresh mint adds a pop of color and a refreshing aroma.

Make-Ahead and Storage Instructions

Clafoutis is best served fresh, but it can be made ahead of time if needed.

• Make-Ahead: The batter can be prepared up to 24 hours in advance and stored in the refrigerator. Add the blackberries just before baking.
• Storage: Leftover clafoutis can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

For a quicker breakfast using similar flavors, you could try Blueberry Muffin Overnight Oats. Or for a simple snack, maybe consider Blueberry Quesadilla.

Recipe: Easy Blackberry Clafoutis

Here’s the complete recipe for you to easily print or save.

        
**Easy Blackberry Clafoutis**

**Yields:** 6-8 servings
**Prep time:** 10 minutes
**Cook time:** 40-45 minutes

**Ingredients:**

* 6 ounces fresh blackberries (about 1 1/2 cups)
* 1/2 cup all-purpose flour
* 1/2 cup granulated sugar, plus extra for dusting
* 3 large eggs
* 1 cup whole milk
* 1/4 cup heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt
* Unsalted butter, for greasing

**Equipment:**

* 9-inch baking dish
* Mixing bowl
* Whisk or blender
* Measuring cups and spoons

**Instructions:**

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish generously with butter.
2. In a mixing bowl, whisk together the flour, sugar, and salt.
3. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, whisking constantly until smooth.
5. Pour the batter into the prepared baking dish.
6. Arrange the blackberries evenly over the batter.
7. Sprinkle the top with a little extra sugar.
8. Bake for 40-45 minutes, or until the clafoutis is puffed up and golden brown. A knife inserted into the center should come out mostly clean.
9. Let the clafoutis cool slightly before serving. Dust with powdered sugar, if desired.

Enjoy!
        
    

If you find yourself with extra zucchini alongside your blackberries, consider making Banana Zucchini Muffins or even Lemon Blueberry Zucchini Bread. They are a great way to use up the bounty of the season!

Common Questions About Blackberry Clafoutis

Let’s address some frequently asked questions about making clafoutis:

• Can I use frozen blackberries? While fresh blackberries are preferred, you can use frozen blackberries if necessary. Thaw them completely and drain off any excess liquid before adding them to the batter.
• Can I make this recipe gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Can I use a different type of milk? Yes, you can use almond milk, oat milk, or any other non-dairy milk alternative. The texture might be slightly different, but it will still be delicious.
• Why is my clafoutis runny? This could be due to not baking it long enough or using too much liquid in the batter. Make sure to bake it until it’s puffed up and golden brown, with a slight jiggle in the center.
• Can I add alcohol to the batter? Yes, a tablespoon or two of your favorite liqueur, such as Grand Marnier or Kirsch, would add a lovely flavor.

Okay, my friend, that’s it! Making an Easy Blackberry Clafoutis doesn’t have to be intimidating. It’s all about simple ingredients, a few easy steps, and a little bit of love. I know you can do it! And I promise, the result will be a truly magical dessert that you’ll be proud to share with your loved ones.

Lady Maria

Easy Blackberry Clafoutis

This Easy Blackberry Clafoutis is a simple yet elegant French dessert, perfect for showcasing fresh, seasonal blackberries. With a custardy base and a slightly caramelized top, it’s a foolproof recipe that requires minimal effort and yields a luscious, impressive treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Dessert

Cuisine: French

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 6 ounces fresh blackberries about 1 1/2 cups
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar, plus extra for dusting
• 3 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Unsalted butter, for greasing

Equipment

• 9-inch baking dish
• Mixing bowl
• whisk
• Measuring cups
• Measuring spoons
• Oven
• Spatula or spoon

Method

 

1. Preheat the oven to 375°F (190°C).
2. Grease a 9-inch baking dish generously with butter.
3. In a mixing bowl, whisk together the flour, sugar, and salt.
4. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, whisking constantly until smooth. Be careful not to overmix the batter. A few small lumps are okay.
6. Pour the batter into the prepared baking dish. It should fill the dish about ¾ of the way.
7. Arrange the blackberries evenly over the batter. Don’t worry if they sink a little – that’s perfectly normal!
8. Sprinkle the top with a little extra sugar.
9. Bake for 40-45 minutes, or until the clafoutis is puffed up and golden brown. A knife inserted into the center should come out mostly clean. The center might still jiggle slightly, but it will set as it cools.
10. Let the clafoutis cool slightly before serving. Dust with powdered sugar, if desired.

Notes

For best results, use room temperature ingredients. Avoid overbaking to prevent a dry clafoutis. The center should still jiggle slightly when removed from the oven. Cool slightly before serving to allow the custard to set. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving. For an extra touch, dust with powdered sugar or serve with whipped cream or vanilla ice cream. Consider adding a tablespoon of liqueur like Grand Marnier or Kirsch for enhanced flavor. Other berries, stone fruit, or apples can be substituted for the blackberries.