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Easy blackberry clafoutis dessert. Baked French custard with fresh blackberries.
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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.