Blueberry Clafoutis in Honor of Eric's Grandmother
Prep time
Cook time
Total time
If you are looking for a dessert that is very quick and easy to prepare look no further. Clafoutis is a traditional French dessert that is perfect for enjoying the bounty of seasonal fruits.
Recipe type: Dessert
Cuisine: French
Serves: 1 tart
  • 600 grams or 1.32 lbs of cherries*
  • 40 grams or 1.41 oz of salted butter
  • 20 grams or .71 oz of butter for buttering the mould
  • 4 eggs (I used medium sized eggs)
  • 200 ml or 6.76 fluid ounces of whole fat milk (Eric says almond milk works fine too)
  • 100 grams or 3.52 oz of all purpose flour (he said “wheat free alternative work just fine”)
  • 65 grams or 2.29 oz of granulated sugar
  • one teaspoon of vanilla extract
  • powdered or icing sugar for dusting the finished clafoutis
  1. Pre-heat the oven to 210°C or 410°F. If using cherries, rinse and throughly dry them then remove the pits and set them aside, otherwise prepare your fruit.
  2. Melt the butter and set it aside to cool down.
  3. Crack the eggs into a small bowl and add the milk and the vanilla extract, then mix to combine.
  4. In a separate bowl combine the flour and the sugar, then little by little add the egg mixture to the bowl. Lastly add the melted butter and stir until everything is well combined.
  5. Generously butter your baking dish or tart pan, arrange the fruit in the baking dish then pour in the batter.
  6. Bake for 10 minutes then reduce the heat to 180°C or 356°F and continue to bake for 20 more minutes. Remove from the oven and allow to cool; serve warm or cold with a dusting of powdered sugar.
*Instead of cherries I used 400 grams or 14 oz of frozen and defrosted blueberries -- you can of course, use fresh blueberries instead.

(Recipe credit "Mémé Marcelle" Marcelle Cherpin)
Recipe by Spicie Foodie ™ at