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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Servings:
Ingredients
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.