Easy Blackberry Clafoutis Recipe

This clafoutis is the kind of dessert that looks fancy but is stupidly easy — a rustic French baked custard studded with juicy blackberries, like a cross between a pancake and a custard pie. It’s buttery around the edges, custardy in the middle, and somehow manages to feel light even when you’ve already had dinner and a glass of wine.

My husband calls it “the blackberry miracle” because he eats leftovers for breakfast like it’s cereal. The kids will swipe the warm slices straight from the pan if you turn your back for two seconds. We started making this when our backyard patch exploded with berries and now it’s a weekend regular: simple, forgiving, and perfect for guests when you don’t want to deal with flour-dusted drama.

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I’ll admit: my first clafoutis was slightly sad and a touch rubbery because I panicked and overbaked it. Lesson learned — this thing wants a gentle hand. I also discovered that tossing the berries in a little sugar calms their tartness and stops them from sinking like tiny anchors. Once I accidentally used frozen blackberries straight from the bag and it made a mess of the batter (think purple swamp), but when I let them thaw and pat them dry it was fine. Oh, and don’t stress the edges — the caramelized bits? The best.

Shopping Tips

– Fruit: Look for plump, glossy blackberries — avoid ones that are leaking juice or molded. Slightly underripe (firmer) berries hold up better when baking.
– Baking Basics: Keep simple staples on hand: all-purpose flour, a little sugar, and a pinch of salt will do the heavy lifting here.
– Eggs: Use room-temperature eggs if you can; they mix more evenly into the batter and give a smoother custard.
– Dairy: Whole milk or a mix of milk and cream makes for a silkier custard, but lower-fat milk works in a pinch.
– Flavor Boosts: A splash of vanilla or a tiny bit of lemon zest brightens the whole dish — don’t skip it unless you’re into bland desserts.

Prep Ahead Ideas

– Toss the berries with a sprinkle of sugar and zest the night before; store in a covered bowl in the fridge so they’re juicy and ready.
– Mix the batter and keep it in a sealed jar or pitcher in the fridge for up to 24 hours — give it a quick whisk before pouring.
– If you’re hosting, have the dish prepped and in the fridge; pop it in the oven while guests settle in so it comes out warm and proud.

✔Time-Saving Tricks

– Use pre-washed berries if you’re short on time, but pat them dry so they don’t water down the batter.
– Whisk the batter in one jar (shake like a mad scientist) to avoid dirtying extra bowls.
– Skip a crust — clafoutis is happiest free-form, which saves you time rolling and chilling dough.
– Let it rest a few minutes after baking; carryover cooking finishes the custard while you pour coffee.

✔Common Mistakes

– Overbaking = rubbery custard. If the center jiggles like jelly, that’s okay — it will set as it cools.
– Dumping frozen berries straight into the batter can make it purple and runny. Thaw, drain, and pat dry first.
– Under-seasoning: a tiny pinch of salt and a touch of zest go a long way to lift the flavors.
– Using very watery fruit (like overripe berries) can make the clafoutis soggy — pick firmer berries.

What to Serve It With

– Whipped cream or a spoonful of crème fraîche for richness.
– A simple green salad with lemon vinaigrette cuts the sweetness for brunch.
– Coffee, strong tea, or a sparkling wine if you’re celebrating.
– Toasted almonds or a light scoop of vanilla ice cream for dessert-level indulgence.

✔Tips & Mistakes

– Use a shallow dish so you get that lovely custard-to-edge ratio.
– Let the batter rest a few minutes; it helps bubbles relax and gives a smoother finish.
– If the top browns too fast, tent with foil and let the center finish baking.
– One time I forgot the vanilla — it was technically edible but emotionally empty. Don’t be me.

✔Storage Tips

Store leftovers covered in the fridge for up to 3 days. It’s perfectly fine cold (my husband calls it “breakfast cake”), and a quick 20–30 second zap in the microwave brings it back warm and custardy. If you reheat in the oven, low and slow preserves texture. Freezing isn’t great — custard gets grainy.

✔Variations and Substitutions

– Swap blackberries for cherries, blueberries, sliced stone fruit, or a mixed berry medley — cherries are classic in French clafoutis.
– For gluten-free, try a cup-for-cup GF flour blend; texture changes slightly but it works.
– Use almond milk or oat milk for a dairy-free version, though the custard might be a tad lighter.
– Tried adding a splash of amaretto once — delightful. Avoid super watery fruits unless roasted first.

Frequently Asked Questions

Easy Blackberry Clafoutis Recipe

This simple blackberry clafoutis bakes into a custardy, pancake-like dessert studded with juicy berries. A dusting of sugar finishes it beautifully.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup fresh blackberries rinsed and patted dry
• ▢ 0.5 cup granulated sugar for the batter
• ▢ 1 tbsp granulated sugar to sprinkle over the fruit
• ▢ 0.55 cup all-purpose flour spooned and leveled
• ▢ 1.125 cup whole milk room temperature
• ▢ 3 large eggs room temperature
• ▢ 1.25 tsp vanilla extract
• ▢ 0.75 tsp lemon zest finely grated
• ▢ 0.25 tsp kosher salt
• ▢ 2 tbsp unsalted butter melted, plus a little for greasing the dish
• ▢ 2 tbsp powdered sugar for dusting

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9-inch pie dish or 2-quart baking dish with butter.
• Spread the blackberries in the dish. Sprinkle evenly with 1 tablespoon granulated sugar.
• Whisk eggs with 1/2 cup sugar until pale and slightly foamy.
• Add milk, vanilla, lemon zest, and salt. Whisk until smooth.
• Whisk in the flour until no lumps remain. Slowly whisk in the melted butter.
• Pour the batter over the berries. Tap the dish gently to release bubbles.
• Bake 35–40 minutes, until puffed, golden at the edges, and just set in the center.
• Cool 10 minutes. Dust with powdered sugar and serve warm or at room temperature.

Notes

Variation: Swap in raspberries, cherries, or a mix of berries. For a subtle twist, add 1/8 tsp almond extract to the batter. Storage: Refrigerate leftovers, covered, for up to 2 days; rewarm gently at 300°F for 10 minutes.

This recipe is an original creation inspired by classic Easy Blackberry Clafoutis Recipe flavors. All ingredient ratios and instructions are independently developed.