Blackberry Clafoutis Recipe Easy French Dessert to Impress

Picture this: a warm, custard-like batter enveloping sweetly tart blackberries, baked to perfection, and topped with a delicate dusting of powdered sugar. That’s the magic of Blackberry Clafoutis, a rustic French dessert that’s as simple to make as it is stunning to serve. Whether you’re hosting a dinner party or just treating yourself, this recipe is bound to impress. Let me warn you, though—once you’ve tasted this, dessert will never be the same again!

Clafoutis (pronounced kla-foo-TEE) has a long history in French cuisine, traditionally made with cherries. But honestly, blackberries bring a delightful twist with their juicy flavor and vibrant hue. If you’ve never tried your hand at this classic dessert, you’re in for a treat—and don’t worry, it’s easier than it looks!

The Story Behind Blackberry Clafoutis

This dish hails from the Limousin region of France, where clafoutis was originally made with dark, unpitted cherries. The pits were believed to add a subtle almond-like flavor to the batter during baking. Over time, variations popped up across France, swapping cherries for other fruits like plums, pears, and, of course, blackberries. It’s a dessert that celebrates simplicity, with ingredients you likely already have in your pantry.

I first discovered clafoutis during a summer trip to Provence, where every café seemed to serve their own version. One bite of its creamy, custard-like texture and I was hooked. Back home, I experimented with different fruits until blackberries became my favorite. Their tartness perfectly balances the sweetness of the batter, making every bite irresistible.

Blackberry clafoutis is especially popular in late summer when berries are at their peak. But thanks to frozen blackberries, you can enjoy this dessert year-round. To me, it’s the ultimate comfort food—warm, rustic, and oh-so-French.

Let’s Talk Ingredients

Every ingredient in this recipe plays a crucial role in creating the perfect blackberry clafoutis. Let’s break them down:

• Blackberries: Fresh blackberries are ideal, but frozen ones work beautifully too—just thaw and drain them first. For the best flavor, choose plump, dark berries that aren’t too soft. If blackberries aren’t available, try raspberries or blueberries as substitutes.
• Eggs: These are the backbone of clafoutis, giving it that custard-like texture. Large, room-temperature eggs work best for even mixing.
• Milk: Whole milk is the traditional choice, but you can swap it for almond milk or oat milk for a dairy-free version. If you’re feeling indulgent, use half milk and half cream for extra richness.
• Flour: All-purpose flour helps bind the batter. For a gluten-free option, use almond flour or a gluten-free baking mix.
• Sugar: Regular granulated sugar works well, but you can experiment with brown sugar for a deeper flavor or even coconut sugar for a healthier twist.
• Vanilla Extract: This adds warmth and depth to the batter. You could also use almond extract for a nutty flavor.
• Butter: Unsalted butter is key for greasing the dish and adding a subtle richness. If you’re dairy-free, coconut oil is a great alternative.
• Powdered Sugar: A finishing sprinkle of powdered sugar adds elegance and sweetness to the final dish.

Pro tip: If you’re using frozen blackberries, don’t skip the draining step. Excess moisture can make your clafoutis soggy.

Equipment You’ll Need

Making clafoutis doesn’t require fancy equipment, which is part of its charm. Here’s what you’ll need:

• Baking Dish: A 9-inch round or oval dish works perfectly. Avoid metal pans, as they can affect the flavor.
• Whisk: A simple balloon whisk is great for mixing the batter. If you don’t have one, a fork will do in a pinch.
• Mixing Bowl: Any medium-sized bowl will work fine for combining the ingredients.
• Measuring Cups and Spoons: Precision is key for baking, so don’t eyeball it!
• Rubber Spatula: Handy for scraping every last bit of batter out of the bowl.

If you’re using a ceramic baking dish, make sure it’s well-greased to prevent sticking. And always preheat your oven—it’s a small step that makes a big difference!

How to Make Blackberry Clafoutis

1. Preheat the Oven: Set your oven to 350°F (175°C) and generously grease your baking dish with butter.
2. Prepare the Blackberries: If using fresh, rinse and pat them dry. If frozen, thaw and drain thoroughly.
3. Mix the Batter: In a mixing bowl, whisk 3 large eggs until frothy. Add 1/2 cup (100g) sugar and whisk until combined. Stir in 1 cup (240ml) whole milk, 1 teaspoon vanilla extract, and a pinch of salt.
4. Incorporate the Flour: Gradually sift in 1/2 cup (60g) flour, whisking continuously to avoid lumps. The batter should be smooth and slightly runny.
5. Assemble: Arrange the blackberries evenly in your greased dish. Pour the batter gently over the berries, making sure they’re evenly distributed.
6. Bake: Place the dish in the preheated oven and bake for 35-40 minutes. The clafoutis is done when the edges are golden brown and the center is set but slightly jiggly.
7. Cool and Serve: Let the clafoutis cool for 10 minutes before dusting with powdered sugar and serving warm.

Pro tip: If your clafoutis puffs up in the oven, don’t worry—it’ll settle as it cools.

Cooking Tips & Techniques

Here’s how to make your blackberry clafoutis foolproof:

• Don’t overmix the batter—it should be smooth but not frothy.
• Scatter the blackberries evenly to ensure every slice has fruit.
• If your oven tends to brown quickly, cover the dish loosely with foil halfway through baking.
• Let the clafoutis cool slightly before serving for the best texture.

Trust me, the aroma of this baking will make you want to dive in immediately. But patience pays off!

Variations & Adaptations

Want to switch things up? Here are some ideas:

• Berry Mix: Combine blackberries with raspberries or blueberries for a colorful twist.
• Dairy-Free: Use almond milk and coconut oil instead of milk and butter.
• Gluten-Free: Swap all-purpose flour for almond flour or a gluten-free baking mix.
• Nutty Flavor: Add a handful of slivered almonds or crushed pistachios to the batter.
• Citrus Kick: Add the zest of one lemon or orange to the batter for a refreshing tang.

I once added a dollop of whipped cream and fresh mint leaves for garnish—it was a hit!

Serving & Storage Suggestions

Blackberry clafoutis is best served warm, straight from the oven. It pairs wonderfully with:

• A scoop of vanilla ice cream or whipped cream.
• A drizzle of honey or fruit syrup.
• A side of fresh berries for extra flavor.

To store leftovers, cover the dish tightly with plastic wrap and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30 seconds or enjoy cold—it’s surprisingly good that way!

Nutritional Information & Benefits

Here’s the approximate nutrition per serving (makes 6 servings):

• Calories: 180
• Protein: 5g
• Carbs: 25g
• Fat: 6g
• Fiber: 3g

Blackberries are loaded with antioxidants and vitamin C, making this dessert a slightly guilt-free indulgence. It’s also lower in sugar compared to many other desserts, especially if you reduce the powdered sugar garnish.

Conclusion

Blackberry clafoutis is proof that simple ingredients can create something extraordinary. It’s rustic yet elegant, easy yet impressive, and irresistibly delicious. Honestly, this recipe has become one of my go-to desserts for any occasion.

I’d love to hear how your clafoutis turns out! Will you stick with blackberries or try a fun variation? Comment below, share your creations on social media, and tag me—I can’t wait to see your delicious results!

So, grab those blackberries and let’s bake something unforgettable. Bon appétit!

FAQs

Can I use frozen blackberries?

Yes, just thaw and drain them first to avoid excess moisture in the batter.

What’s the best substitute for blackberries?

Raspberries, blueberries, or cherries work wonderfully as alternatives.

Can I make this gluten-free?

Absolutely! Use almond flour or a gluten-free baking mix instead of all-purpose flour.

How do I know when the clafoutis is done?

The edges should be golden brown, and the center should be set but slightly jiggly.

What’s the ideal serving temperature?

Warm is best, but it’s also delicious at room temperature or chilled.

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